Quick is better than none.
Feb. 23rd, 2013 11:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Quick Kimchi.
2 lbs cabbage
1 cup water
1/4 cup salt
1/3 c red pepper flakes (I used a combination of flakes and Rooster sauce)
1 Tbsp sugar
1/4 cup fish sauce
1/4 c garlic (I used... more.)
3-4 green onions
1/4 cup julienned carrot
I added: 1 Tbsp or so powdered ginger
Cut the cabbage in 1/4" strips 2-3" in length. Add water and salt, massaging the cabbage thoroughly. Let sit for 10-15 minutes.
Mix the remainder into a saucy paste. Wash and rinse the cabbage thoroughly, several times. Mix in the sauce. Bag up, press out the air, and let ferment on the counter at room temperature for 3 days.
What worked: It was good and I've been craving kimchi. This was an acceptable substitute.
What didn't: Next time I'll make a batch from 1 lb of cabbage - this was a lot. It wasn't zingy the way that properly fermented kimchi is.
Will I make it again? Certainly.
2 lbs cabbage
1 cup water
1/4 cup salt
1/3 c red pepper flakes (I used a combination of flakes and Rooster sauce)
1 Tbsp sugar
1/4 cup fish sauce
1/4 c garlic (I used... more.)
3-4 green onions
1/4 cup julienned carrot
I added: 1 Tbsp or so powdered ginger
Cut the cabbage in 1/4" strips 2-3" in length. Add water and salt, massaging the cabbage thoroughly. Let sit for 10-15 minutes.
Mix the remainder into a saucy paste. Wash and rinse the cabbage thoroughly, several times. Mix in the sauce. Bag up, press out the air, and let ferment on the counter at room temperature for 3 days.
What worked: It was good and I've been craving kimchi. This was an acceptable substitute.
What didn't: Next time I'll make a batch from 1 lb of cabbage - this was a lot. It wasn't zingy the way that properly fermented kimchi is.
Will I make it again? Certainly.
