Let's Talk BBQ
Recipes => Recipes => Veggies, Casseroles, & Other Side Dishes => Topic started by: Smokin Don on February 08, 2013, 05:07:12 PM
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Pam wanted this recipe so thought I would post the last batch I made.
Kimchi or Kimchee is a Korean dish, fermented cabbage. The first time I tried it was from a small Korean restaurant and carry out called Sue’s. We usually got carry outs every week from there. My first bite of it I thought man this is too hot for me! I ended up eating all and it was the first really hot dish that I didn’t suffer from. I loved it.
Sue’s was run by a Korean lady and her two teen age daughters. It supported the family while the father went to ministry school. They lived just down the street from us. I really admired that family; with the daughters working they still managed to graduate high school with honors. They always knew it was the Ainsworth’s order when we ordered Kimchi; she said I was the only one that ordered it. They moved away after the Father finished ministry school and got a church. Before they left one day she showed up at my door with a quart of her Kimchi!
I finally found a recipe that was supposed to be authentic Korean. It is about as good and close to Sue’s Kimchi as I would get. It makes 3 quarts, just right for me. It is 5 to 6 lbs. of Napa cabbage, Korean chili flakes, kosher salt, sugar, grated carrot, minced garlic and thin sliced green onions. Small heads of cabbage I cut lengthwise in 4ths and large ones in 8ths then cut 1 inch wide. You salt it down heavily and let set for a half hour. Then you rinse well, mix in all the other ingredients, place it in a covered bowl and let set at room temperature for 48 hours.
To make Kimchi you need to use Korean red pepper flakes. I used to get it at a close by Asian grocery but they closed up. I finally found some on amazon.com that ships from Whole Spice Co. in CA. It was $23 for a pound that included shipping; I thought a little expensive but another place wanted $25 a pound before shipping. The Korean red peppers have a distinct taste unlike any others. Some of the flakes look almost crystallized. I took a pinch to taste; just a mild pepper taste at first but about a minute later the heat hits you!
After the 48 hours place in sterilized quart jars; top with water to cover if needed. Place the lids on and store in the refrigerator. I would say it should be good for at least two months. I had to use two large bowls when salting down; but after rinsing it had wilted down enough for all fit in one Tupperware bowl to set for 48 hours.
I have just eaten Kimchi as a side dish. It is used to flavor soups, stews, and fried rice but my wife does not like hot so never used it that way. I have had it on a pulled pork sandwich, delicious. My friend Sandman made some and his turned out too salty. Not sure but he cut his cabbage smaller than I do. I cut mine about 1X2 inches. He said he rinsed it well.
Ingredients
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Cutting up the cabbage
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A027133.jpg)
Carrots, green onions and garlic
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A027135.jpg)
Korean chili flakes
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A027142.jpg)
All mixed up
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A027151.jpg)
After 2 days
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A047159.jpg)
Putting in jars
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A047160.jpg)
Finished and ready for the fridge
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%20Photos%202012/_A047161.jpg)
Recipe:
Napa Kimchee
This is my favorite Kimchee recipe. It is best to use authentic Korean red pepper flakes aka as Korean chili flakes.
You can vary the heat by the amount of red pepper flakes. I use a heaping ½ cup & that is hot enough for me.
Makes about 3 quarts.
5 to 6 lbs Napa cabbage
¾ cup pickling salt or kosher salt
8 scallions finely sliced
1 ½ cups shredded carrots
2 Tbs. finely chopped garlic
2 tsp. sugar
½ cup Korean red pepper flakes (chili flakes)
1 Tbs. salt ( I do not add this at the end, I think it is salty enough)
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 inch wide pieces. For large heads you may have to cut into 8ths. Put the cabbage in a very large bowl and add the salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. You may need two bowls but it will wilt down and should fit in one large Tupperware bowl. Rinse the cabbage w/cold water & drain. Toss w/the remaining ingredients & pack into a large crock or covered pottery casserole. Allow to sit on the counter for 1 to 2 days. I let mine set for the two days in the large Tupperware bowl with lid and then pack into quart mason jars. Add water to cover and store in the refrigerator, covered, in the crock or in individual glass jars. Serve as a relish w/any Korean dinners or use in cooking meat dishes soups, stews or fried rice.
Note: Original recipe called for 2 Tbs. grated fresh ginger and 2 Tbs. candied ginger but I don't use it in mine.
I find it best to do up in mason jars for the fridge since they are air tight and this does smell. I also like to let it set in the fridge several days before using. The longer it sets the hotter it gets too.
NOTE: This recipe can easily be adjusted for a 2 pound head of Napa cabbage. Divide the remaining ingredients by one third. This will yield a quart.
Safe storing Kimchi:
Storing Kimchi which is fermented cabbage. Fermented vegetables can be stored in the refrigerator for 4 to 9 months. The best method to tell if is good is your eyes and nose. If it looks good, no discoloring or mold and it smells good it probably is.
But Kimchi is another story, it already smells bad. Homemade Kimchi will keep also for 4 to 9 months in the fridge or 3 months in a cold place like a basement. It will continue to ferment slowly in the fridge and get sourer. I like to let it set at least a week in the fridge before using. If it has any mold or discoloring don’t use it. If it is a little fizzy, like carbonated, I would not use it.
It says the Koreans keep it for up to 3 years. I would probably eat it up to a year if all looked good. I always use this recipe and make 3 quarts. It hardly ever last me longer than two months.
Store bought is another story; I bought some once that was already to the fizzy stage and threw it out. If it has a “use by date” use that but I would go with 30 days. I hardly ever buy it since the homemade is so much better.
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Thanks for posting Don! This looks really interesting.
I enjoy reading your blog too! :)
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Don,
Thank you. I lived in Hawaii many many years ago (early to mid- 70's.) I learned to enjoy so many different foods including kimchee. There was a Korean family living next door to me - the young daughter (probably 5 or 6) was a fireball - they called her Kim-Chee. It took awhile before I figured it out... ::).
In the years since I have been back on the mainland, I have never found kimchee in the store to match what that family gave me. Your recipe sounds like it might do that and I look forward to trying it!
Again thank you,
David
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Thanks! Gonna try this for sure!
(in the smaller batch, and stored in our warehouse fridge)
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Your Kimchi looks really Good Don!!
I downloaded this Book (http://www.amazon.com/Sauerkraut-Kimchi-Pickles-Relishes-ebook/dp/B007GDX5C4/ref=sr_1_sc_2?ie=UTF8&qid=1360369199&sr=8-2-spell&keywords=sauerkraut%2C+kimchi%2C+picles+%26+relishes) to learn how to make sauerkraut and kimchi. It is a very good and easy to read. I put ginger in my last batch and did not like that so well but was still good.
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Smokin Don..thank you so much..I have this saved with pics to a .doc file. It took 3 seconds to do this. Definately gonna try it. We have a pretty good Korean section in Lima. they even have a church out on Diller road.
Thanks again for the recipe. Hope everyone else enjoys it too. Someone put some on a pizza on diners, drive-ins, and dives. I have done sauerkratu on pizza, I love it. So I need to try both..thanks. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I love not only the recipe you shared (which I plan to try), but the back story is great, Don!
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I love kimchi and visit our local Korean BBQ joint quite frequently. Thanks for the recipe.
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Your Kimchi looks really Good Don!!
I downloaded this Book (http://www.amazon.com/Sauerkraut-Kimchi-Pickles-Relishes-ebook/dp/B007GDX5C4/ref=sr_1_sc_2?ie=UTF8&qid=1360369199&sr=8-2-spell&keywords=sauerkraut%2C+kimchi%2C+picles+%26+relishes) to learn how to make sauerkraut and kimchi. It is a very good and easy to read. I put ginger in my last batch and did not like that so well but was still good.
Thanks for the book link. This recipe had ginger too but I don't care for it either so left it out. A lot of recipes have fish sauce in it too. This recipe tasted close to Sue's so I leave it as is. Don
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thanks Don
I think i'm going to try making a small batch
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I bookmarked this. Thanks Don ;)
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Love Kimchi! Thanks for recipe! We lived in Korea for a year. The place where we lived had a court yard in the center. The fall we were there a dump truck came and dumped a load of cabbage in the yard, All the women that lived there came out and got to cleaning it and cutting it up and packing it in hugh crocks. I never got the ingredients...but looked similar to what you posted. Then they buried the crocks in the yard. They called it winter kimchi. All winter long someone would dig up a crock and pass it out to all living there. That was the best kimchi I ever ate! Sorry for the story but your kimchi brought back some great memories! Thank you!
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That was a cool story. I'm glad you posted it. Musta been nice seeing everyone work together.
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Looks good.
I tried kimchi 1 time years ago. Homemade is better.
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Hey Don...I made your Kim-Chee today..it's wonderful. I only made a small batch tho..about 2 lbs napa cabbage. I like it already but have to wait 2 days. I divided everything by 1/3..makes a quart.
Kim Chee
2 lb Napa cabbage
1/ 3 cup pickling salt or kosher salt
2-3 scallions finely sliced
½ cups shredded carrots
2 cloves finely chopped garlic
little under 1 tsp. sugar
3 tbs Korean red pepper flakes (chili flakes)
1 Tsp. salt
Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 inch wide pieces. For large heads you may have to cut into 8ths. Put the cabbage in a very large bowl and add the salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. You may need two bowls but it will wilt down and should fit in one large Tupperware bowl. Rinse the cabbage w/cold water & drain. Toss w/the remaining ingredients & pack into a large crock or covered pottery casserole. Allow to sit on the counter for 1 to 2 days. I let mine set for the two days in the large Tupperware bowl with lid and then pack into quart mason jars. Add water to cover and store in the refrigerator, covered, in the crock or in individual glass jars. Serve as a relish w/any Korean dinners or use in cooking meat dishes soups, stews or fried rice.
I find it best to do up in mason jars for the fridge since they are air tight and this does smell. This will yield a quart.
Thanks again. Pam.☆´¯`•.¸¸. ི♥ྀ.
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I gotta try this..........
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I gotta try this..........
Squirt..it is so easy..gotta get the Korean chili tho..I ordered mine online. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I can probably find a Korean market or 2 in St Louis next trip down... I'll make a note of that. Thanks!
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I missed seeing you made some Pam, glad you liked it. I shoule re-emphsize to use course kosher salt, I use Mortons. Any other salt may require different amounts. A cup of regular table salt is double the salt in a cup of coarse salt. I am getting hungry for another batch soon! Don
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I missed seeing you made some Pam, glad you liked it. I shoule re-emphsize to use course kosher salt, I use Mortons. Any other salt may require different amounts. A cup of regular table salt is double the salt in a cup of coarse salt. I am getting hungry for another batch soon! Don
Don..I did use course Kosher salt. I know about the differences in weight of salts. Thanks again for recipe. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Just a story...
When I was younger, I rented out a room in my house to a Korean couple, that was my introduction to kimchi.
A few years later, I went to school. I had a classmate who was Korean and commented to him how much I loved it. A couple of weeks later, he brought a jar to school for me with some of his wife's kimchi in it. They were a poor couple but to honor me, she had used some of their meager income to buy fresh shrimp and include that in the mix. He and I both warned my classmates to not open the jar. On a break, one of the clowns who always had to know everything, got the jar while I was distracted it and opened it there in the room. Class was moved to another location to give the room a chance to air out.
I went outside and sat on the curb at lunchtime and enjoyed one of the finest meals of my life.
Thanks for bringing back a memory.
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Looks good.
I tried kimchi 1 time years ago. Homemade is better.
Rick your avatars are getting too funny! Is this one after your latest sausage fest? ;)
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I recall Kim Chee being made... it usually went into stone crocks and got buried in the yard for a few months.
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I am going to have to give yours a try Don. My lost recipe contained Daikon radish in it. Must have been a regional thing
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10.5 - When I use it I just add the diakon (cut to matchstick size) in with everything else after salting the cabbage (although I don't use carrots).
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For tenpoint and Ka Honu, here is a recipe for daikon Kimchee I want to try and you might like it. I love radishes but the red and white do not agree with me. I can eat daikon radishes. This recipe is from the same source as my Napa cabbage kimchee so should be good. Don
Shredded daikon kimchee
3 pounds daikon radish, peeled and julienned into thin strips
1 Tbs Korean pickling salt or kosher salt
3 tablespoons Korean red pepper flakes
½ cup garlic or regular chives, cut into 1-inch pieces
2 cloves garlic peeled and crushed
1 tablespoon rice wine vinegar
1 tablespoon light soy sauce (not lite)
1 tablespoon sesame seeds
½ teaspoon salt
½ teaspoon sugar
Toss the julienned daikon with the pickling salt, and let set for 5 minutes. Drain well and squeeze out excess water. Toss with the remaining ingredients. Put into mason jars and put the lids on; not too tight so gas can escape. It didn’t say so but I would think you should cover with water. Leave them on the counter overnight then tighten the lids and refrigerate.
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Thanks Don I may try to merge the two together. My lost recipe had cabbage and radish together
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I make several different kinds of kim chi, mostly won bok (Napa cabbage) or cucumber but occasionally daikon. Now and then I just add some daikon along with the green onions in the won bok version and it comes out fine. Also soaks up some of the salt if you forget to rinse the won bok.
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Yeah, I know it's an old post but was making a couple of batches of kim chi this morning (one cucumber and one cabbage) and thought of something that might help to those of you who can't always (or ever) find won bok (Napa cabbage). Use head cabbage (the kind you expect with corned beef and cabbage) instead. It retains its crispness much better than won bok for a great texture. Most of the folks that have it when I make a batch actually prefer it to the "traditional."
Speaking of "traditional," try using grated apple or Korean pear instead of sugar. Old-time Koreans didn't have processed sugar so they usually used pears or apples to provide the sugar for fermentation. It's tasty and probably (dare I say it?) healthier.
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Yeah, I know it's an old post but was making a couple of batches of kim chi this morning (one cucumber and one cabbage) and thought of something that might help to those of you who can't always (or ever) find won bok (Napa cabbage). Use head cabbage (the kind you expect with corned beef and cabbage) instead. It retains its crispness much better than won bok for a great texture. Most of the folks that have it when I make a batch actually prefer it to the "traditional."
Speaking of "traditional," try using grated apple or Korean pear instead of sugar. Old-time Koreans didn't have processed sugar so they usually used pears or apples to provide the sugar for fermentation. It's tasty and probably (dare I say it?) healthier.
Recipe please..Pam .☆´¯`•.¸¸. ི♥ྀ.
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Yeah, I know it's an old post but was making a couple of batches of kim chi this morning (one cucumber and one cabbage) and thought of something that might help to those of you who can't always (or ever) find won bok (Napa cabbage). Use head cabbage (the kind you expect with corned beef and cabbage) instead. It retains its crispness much better than won bok for a great texture. Most of the folks that have it when I make a batch actually prefer it to the "traditional."
Speaking of "traditional," try using grated apple or Korean pear instead of sugar. Old-time Koreans didn't have processed sugar so they usually used pears or apples to provide the sugar for fermentation. It's tasty and probably (dare I say it?) healthier.
Recipe please..Pam .☆´¯`•.¸¸. ི♥ྀ.
Yes, recipe please. ;)
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3rd recipe request....Turtle - you are my favorite reptile ;)
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Alright already, here's the basic recipe I use. It would be better if I added some rice flour but I don't make it that way for a reason I have long since forgotten.
As I said, you can substitute head cabbage for the won bok.
Basic Won Bok Kim Chi
INGREDIENTS
1 (2-pound) won bok (Napa cabbage)
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar (or one small-medium peeled & grated apple/pear)
INSTRUCTIONS
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Cover and allow to sit on the counter to ferment for 2 to 5 days before refrigerating.
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What is the salted shrimp? does it come in a can? or the dried stuff? Pam .☆´¯`•.¸¸. ི♥ྀ.
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Don't you have to bury it out in the yard for a while to let it ferment?
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What is the salted shrimp? does it come in a can? or the dried stuff? Pam .☆´¯`•.¸¸. ི♥ྀ.
Dried.
Don't you have to bury it out in the yard for a while to let it ferment?
You could do that but remember that technique was developed in Korea before electricity when a cool/cold soil environment was as good as it got for fermenting and storage.
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Don's Kimchi lives on! Added some Shallot, Leeks and Radish's upped the Garlic and Scallions. Good stuff!
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Don's Kimchi lives on! Added some Shallot, Leeks and Radish's upped the Garlic and Scallions. Good stuff!
Very cool, and it looks great!
I had the pleasure of actually getting to try some of Don's Kimchi, and dang was it good!
I'll let Nancy, his wife, know that his legendary Kimchee lives on. That'll make her day! :)