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
Cutting up the cabbage
Carrots, green onions and garlic
Korean chili flakes
All mixed up
After 2 days
Putting in jars
Finished and ready for the fridge
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.
