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| recipes:kimchi [2020/06/02 23:31] – created kuhout | recipes:kimchi [2020/06/02 23:43] (current) – kuhout | ||
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| ====== Kimchi ====== | ====== Kimchi ====== | ||
| - | | + | == Stock == |
| - | * 9 tablespoons kosher | + | * 4 l water |
| - | * 2 tablespoons | + | * 6 large dried shiitake mushrooms |
| + | * 5 kelp sheets | ||
| + | | ||
| + | * 1 large onion, sliced | ||
| + | * 5 green onions, cut into 4 cm pieces | ||
| + | * 2 cups green cabbage | ||
| + | |||
| + | == Paste == | ||
| + | * 3 tbsp salt | ||
| + | * 2 tbsp rice flour (glutinous rice flour, aka sweet rice flour) | ||
| * 1 1/2 cup vegetable stock | * 1 1/2 cup vegetable stock | ||
| * 1 tbsp sugar | * 1 tbsp sugar | ||
| Line 10: | Line 19: | ||
| * 1 medium onion | * 1 medium onion | ||
| * 1 cup gochugaru | * 1 cup gochugaru | ||
| + | |||
| + | == Kimchi == | ||
| + | * 1.3 kg napa cabbage | ||
| + | * 6 tbsp salt | ||
| * 1 cup daikon radish, thinly sliced | * 1 cup daikon radish, thinly sliced | ||
| * 6 green onions, sliced diagonally | * 6 green onions, sliced diagonally | ||
| Line 16: | Line 29: | ||
| Salt the cabbage: Cut the cabbage lengthwise into quarters, remove the core, and cut into 2 cm pieces. Transfer to a large bowl, wash and drain, then toss with 6 tbsp salt. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. | Salt the cabbage: Cut the cabbage lengthwise into quarters, remove the core, and cut into 2 cm pieces. Transfer to a large bowl, wash and drain, then toss with 6 tbsp salt. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. | ||
| - | Make the kimchi paste: Combine the rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, | + | Prepare the stock: Combine the ingredients in a pot, bring to boil, and simmer for 1 hour. |
| - | Put the cooled porridge, the remaining 1/2 cup vegetable stock, | + | |
| + | Make the kimchi paste: Combine the rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, | ||
| - | Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. | + | Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. The cabbage should still taste slighly salty after this step. |
| Make kimchi: In a large bowl, mix the cabbage, radish, green onion, and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves). Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. | Make kimchi: In a large bowl, mix the cabbage, radish, green onion, and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves). Transfer to an airtight container or glass jars. Press down the on the kimchi so it’s well packed and no air can get inside, then put the lid on the container. | ||