How to Make Kimchi

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  • Topic: Kimchi, Chinese cabbage, Korean cuisine
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  • Published : July 19, 2012
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How to Make Kimchi
Learn how to make a simple, everyman's kimchi.
By: Len Santos of Heny Sison Culinary School 

Learn how to make a simple, everyman’s kimchi. 

Yield about 10 small bottles 

DOs
•  Wear gloves when mixing the chili paste.

•  Store kimchi in a cool, dark place— the fridge is the best.

•  Make kimchi using different vegetables using the same procedure.

DON’Ts
•  Never use a reactive metal container to store kimchi. Use glass, porcelain, or stainless steel instead.

•  FYI, plastic will be permanently stained by the chili.

1. Cut root end of 1 long Chinese cabbage (about 500 grams) . Separate the leaves. 2. Put 1 cup rock salt in a large ceramic bowl and add 5 cups water . Stir to dissolve. Fit the cabbage into the bowl. If necessary, add water to cover completely. Place heavy plate on top of the cabbage and let sit at room temperature for 8 to 12 hours. 3. Drain the cabbage and rinse under running water. Squeeze dry. Cut leaves into bite-size pieces. 4. In a separate bowl, combine 1 small (about 160 grams) white radish (cut in 1 1/2-inch julienne strips), 4 to 5 spring onions (cut into 1 1/2-inch fine strips), 1 small leek (white part only) (cut into 1 1/2-inch fine strips), 2 teaspoons finely chopped garlic, 1 teaspoon finely grated ginger, 1 1/2 cups Asian chili powder, 1 teaspoon sugar the other ingredients and mix well. Add the cabbage and mix. 5. Pack into glass jars and press firmly to remove air bubbles. Cover jars tightly. 6. Allow jars to sit in a dark area at room temperature for 2 to 3 days. After this fermentation process, kimchi should be kept in the refrigerator.

To make healthy kim chi that still has lots of flavor and health-promoting compounds, start with a whole head of fresh Napa cabbage:

Separate the leaves and chop them up into bite-size pieces. These shreds of cabbage will shrink about 25% during processing, so no need to make them too small. And no need to clean them yet, as...
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