Not quick this time
Mar. 2nd, 2014 08:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Kimchi.
2.5 lbs napa cabbage, outer leaves trimmed off
2-3 Tbsp salt (3% by weight)
1/3 lb daikon radish or turnips, peeled (I used a combination of turnips and globe radishes)
1/2 lb carrots, peeled
1" fresh ginger, peeled (I used... more.)
4 green onions (I used the tops of a lot of green garlic from our CSA, as well as some green onions)
4 cloves garlic (Ha! I used... more.)
4 tsp Sriracha-type chile/garlic paste (I used the last of our house-made and some commercial)
1 tsp fish sauce
5% brine as needed
Quarter the cabbage and cut out any thick core. Salt between the leaves, using all the salt. Put the quarters in a large bowl to draw out water. Leave for three hours.
Coarsely grate the radish, carrots, and ginger. Cut the green onions into 3/4" pieces and the garlic into thin slices. Toss all together in a bowl with the chile paste and the fish sauce. Rinse the salt off the cabbage and cut into chunks. Pack all together in a glass jar along with the juices and press down firmly. Add brine as needed to cover. Place a weight on top to submerge the cabbage (I used a Ziploc of water) and cover. Keep at room temperature for five hours, then move to a cooler (60 degrees) location for 3 days. Then cover and refrigerate. It will be ready after three days but will ferment up to a month. (I took it out after 2ish weeks.)
What worked: Good fermenty flavor, nice pungency (I don't open this inside the office) and a heavy ginger flavor.
What didn't: I could have let it ferment the month. It's not as hot as I would like. The wife accidentally got a regular cabbage instead of Napa; even though I used the coarse slicer, the cabbage shredded much like sauerkraut rather than staying in nice wide strips.
Will I make it again? Certainly. Not anytime immediately though; we're still working through it. The wife is not as fond of it as I am...
2.5 lbs napa cabbage, outer leaves trimmed off
2-3 Tbsp salt (3% by weight)
1/3 lb daikon radish or turnips, peeled (I used a combination of turnips and globe radishes)
1/2 lb carrots, peeled
1" fresh ginger, peeled (I used... more.)
4 green onions (I used the tops of a lot of green garlic from our CSA, as well as some green onions)
4 cloves garlic (Ha! I used... more.)
4 tsp Sriracha-type chile/garlic paste (I used the last of our house-made and some commercial)
1 tsp fish sauce
5% brine as needed
Quarter the cabbage and cut out any thick core. Salt between the leaves, using all the salt. Put the quarters in a large bowl to draw out water. Leave for three hours.
Coarsely grate the radish, carrots, and ginger. Cut the green onions into 3/4" pieces and the garlic into thin slices. Toss all together in a bowl with the chile paste and the fish sauce. Rinse the salt off the cabbage and cut into chunks. Pack all together in a glass jar along with the juices and press down firmly. Add brine as needed to cover. Place a weight on top to submerge the cabbage (I used a Ziploc of water) and cover. Keep at room temperature for five hours, then move to a cooler (60 degrees) location for 3 days. Then cover and refrigerate. It will be ready after three days but will ferment up to a month. (I took it out after 2ish weeks.)
What worked: Good fermenty flavor, nice pungency (I don't open this inside the office) and a heavy ginger flavor.
What didn't: I could have let it ferment the month. It's not as hot as I would like. The wife accidentally got a regular cabbage instead of Napa; even though I used the coarse slicer, the cabbage shredded much like sauerkraut rather than staying in nice wide strips.
Will I make it again? Certainly. Not anytime immediately though; we're still working through it. The wife is not as fond of it as I am...
