|
|
tkimchi.md - recipes - various cooking recipes |
|
|
 |
git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
|
|
 |
Log |
|
|
|
Files |
|
|
|
Refs |
|
|
|
Submodules |
|
|
|
--- |
|
|
|
tkimchi.md (3175B) |
|
|
|
--- |
|
|
|
1 # Kimchi |
|
|
|
2 ## Ingredients |
|
|
|
3 For 1 gallon's jar worth of kimchi: |
|
|
|
4 - 1750g bok choy |
|
|
|
5 - 650g daikon |
|
|
|
6 - 195g garlic |
|
|
|
7 - 240g ginger |
|
|
|
8 - 84 G red pepper flakes |
|
|
|
9 - 7.5 T fish sauce |
|
|
|
10 - 5T sugar |
|
|
|
11 - 2.5T ACV |
|
|
|
12 - 270g carrots |
|
|
|
13 |
|
|
|
14 A note about red pepper flakes: This recipe uses what's probably an |
|
|
|
15 excessive amount of red pepper flakes. If you like it very, very |
|
|
|
16 spicy leave it as is. If you want something milder, cut the amount |
|
|
|
17 of red pepper flakes back, maybe by as much as half. |
|
|
|
18 |
|
|
|
19 ## Instructions |
|
|
|
20 ### Cabbage Prep |
|
|
|
21 Wash the cabbage. Remove outer leaves if they look grungy and |
|
|
|
22 discard. Then, detach 3 more nice looking outer leaves and set those |
|
|
|
23 aside. |
|
|
|
24 |
|
|
|
25 Cut the cabbage in half. Then cut it across the short edge into 1-2 |
|
|
|
26 inch slices (or any size you find appealing to eat). Put the cabbage |
|
|
|
27 into a bowl and weigh (be sure to tare the scale for the bowl). Add an |
|
|
|
28 amount of salt that is 2% of the cabbages' weight. Combine, mix |
|
|
|
29 well. Cover and set aside for 1-2 hours. Every 30 minutes or so give |
|
|
|
30 the cabbage a squeeze to release its water contents. |
|
|
|
31 |
|
|
|
32 Chop up any other veg you're using and set aside. |
|
|
|
33 |
|
|
|
34 ### Paste Prep |
|
|
|
35 Mince the garlic using a press, or by squishing and pull with the flat |
|
|
|
36 side of your knife. Flatten the garlic out into a thin layer across |
|
|
|
37 your cutting board. (This will oxygenate the garlic and start the |
|
|
|
38 process of activating the alicin). Leave the garlic like this for 15 |
|
|
|
39 minutes at least. |
|
|
|
40 |
|
|
|
41 Remove the ginger skin with the back edge of a spoon. Slice 1/2 the |
|
|
|
42 full amount of the ginger into matchsticks. Put the rest in a blender |
|
|
|
43 with garlic, sugar, ACV, red pepper flakes, and fish sauce. Add a bit |
|
|
|
44 of the water from the napa cabbage into blender so the ingredients |
|
|
|
45 will blend smoothly. Blend until smooth. Red pepper flakes may remain |
|
|
|
46 visible as specks. That's OK. |
|
|
|
47 |
|
|
|
48 ### Combining it all |
|
|
|
49 Combine cabbage and sauce with hands or spoon. Put into a large glass |
|
|
|
50 jar. Press the cabbage down towards the base of the jar with a |
|
|
|
51 fist. This will release some water. Do this for a minute or so, to |
|
|
|
52 release as much water as you can. |
|
|
|
53 |
|
|
|
54 Now carefully place the cabbage leaves you set aside on top of the |
|
|
|
55 kimchi mixture. These leaves will keep any debris from down below |
|
|
|
56 rising to the surface. You can tuck the tip and tail of the leaves |
|
|
|
57 into the sides of the jar. As well as you can, have these leaves cover |
|
|
|
58 and contain the kimchi mixture below. You may want to use your fist to |
|
|
|
59 gently press down on the leaves to compress them along with everything |
|
|
|
60 below. |
|
|
|
61 |
|
|
|
62 Add glass food weights on top of the leaves. Loosely cover with the |
|
|
|
63 jar's lid. Set aside to ferment in a warm place. |
|
|
|
64 |
|
|
|
65 Note: it's not necessary to cover the kimchi to the top with |
|
|
|
66 extra water. Within the first 8 hours it will release enough water |
|
|
|
67 from the leaves to create a layer of water that protects the kimchi |
|
|
|
68 from the Oxygen. |
|
|
|
69 |
|
|
|
70 ### Let it ferment |
|
|
|
71 Place the jar in a warm spot. It will begin to ferment. The duration |
|
|
|
72 of fermentation is a personal choice. I like to start tasting my |
|
|
|
73 batches after about a week. I keep it going until I am happy with |
|
|
|
74 the taste. Then I'll stick it in the fridge to enjoy for many weeks |
|
|
|
75 to come. |
|
|
|
76 |
|
|
|
77 ## Contributors |
|
|
|
78 - ROYGBYTE |
|
|
|
79 - Unnamed contributor |
|
|
|
80 Originally posted at gopher://roygbyte.com/0/kimchi_recipe.txt |
|