How to make KIMCHI - a little bonus cooking video
This is a video I've been meaning to put together for months now and finally managed to. You have not been charged for this one, it's only a short cooking segment. I do plan to do more like this in the future so let me know if you have any recipe requests!
When we were in Cairns we were lucky enough to meet Korean Chef, Sally who showed us her family recipe for the traditional Korean dish Kim-chi. Follow along as we visit the Korean Grocer to collect specialty ingredients and then we take you through each step to prepare this tasty fermented cabbage dish.
KIM-CHI RECIPE
Ingredients
1 Wombok (Napa) Cabbage
1 whole bulb of garlic peeled and finely diced or minced
1 inch piece of ginger diced
Spring Onions
2 peeled Diakon radishes
1 & 1/2 cups cooked white rice
Salt
4 tablespoons Salted Krill
7 tablespoons Gochugaru
Korean Fish Sauce (ours was CJ Fish Sauce made from Sand Lance)
Method
Cut cabbage into quarters length ways and then dice in to inch wide pieces. Place in a bowl of warm salty water (about 1 tablespoon of salt per 1.5L of warm water). Leave cabbage to soak for at least 1 hour.
Meanwhile chop 1 Diakon radish and place in a food processor bowl. Then add all the garlic, ginger, salted krill, white rice and 200mL of fresh water. Blitz until smooth. Taste to see if it is to your liking, the flavour will be quite intense but will mellow once mixed with the cabbage.
Next, julienne the remaining radish and slice the green part of the spring onion open length ways and then cut into 2 inch wide pieces. Place the onion and diakon in a bowl, stir through the paste and also add 7 tablespoons of Gochugaru, 1/2 cup of Korean fish sauce and a splash of water. Mix through and seal until the cabbage has finished being marinated.
Once cabbage is done rinse in fresh water and squeeze out any excess water. Unwrap the pepper mixture and divide evenly among all the cabbage stirring the mixture through with your hands.
Once evenly coated, place the cabbage in clean jars. Keep at room temperature for at least 3 days to ferment.
Kimchi will last months out of the fridge like this and it's sour funky flavors will develop more over time (if you can wait!).
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Comments (11)
I would love to see cooking vids and videos on your preserved food recipes. Of in addition to all your normal awesome videos :)
No probs Martin! The first was pretty well received in working on putting together one on how to make pancetta. Just got to get on top of our ordinary episodes first. We haven't had internet for the last 3 weeks to upload.
I am going to leave Patreon at the end of January. I will follow you if you moved to a different service.
No problems Cliff we are working on an alternative.
I love kimchi and have been making it for years. I learned how to make it while I lived in South Korea for a couple of years in the early 90s :)
Wow. Is the recipe you use similar to Sally's? We love it too. We ran out a little while ago now. Need to make more.
:)
That looks delicious! Going to have to give this recipe a try.... Thanks!
Let me know how it turns out!
Using salt water to cook with, or in this case soak cabbage. There is about 7 teaspoons of salt to a litre of seawater. You could also add fresh water to adjust. Loving the Videos, thanks.
Cheers Jim that's useful. I normally cook rice and pasta and legumes half sea water half fresh water and then turn out pretty good. I reckon I could try the same trick for soaking theNapa cabbage but haven't found any lately in the limited supermarkets we've got here.