Sunday, September 5, 2010

Making Kimchee

This weekend my mom showed me how to make kimchee. It turned out to be a lot easier than I thought it would be. I took pictures for reference later however.

I could have used a smaller jar for this batch.

We also made a batch of the radish kind.

My mom doesn't really measure stuff so I had to eyeball everything. This is pretty loosey goosey but here is the recipe.

KIMCHEE

1 nappa cabbage

few green onions

6 garlic cloves - minced

4 tablespoons hot pepper powder

3 tablespoons anchovy sauce

2 tablespoons sugar - SECRET INGREDIENT

1 teaspoon salt

Chop cabbage into pieces

Layer cabbage with salt in a bowl, press down and let soak for a few hours - mixing occasionally

Drain the water that came out of the cabbage

Add green onions, garlic, hot pepper powder, anchovy sauce, and sugar - mix together

Pack the kimchee into a jar, keep it out of the sun, and let it soak for a couple days then it's ready to eat

17 comments:

  1. The radish kind is our all time favorite. Same recipe with daikon radish, yes? We're super excited to make this and we don't mind the loosey goosey recipe. Thanks!

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  2. YUM! Looks simple enough to make, my bf can't stand the smell of it though. I like mine super sour which usually means the smell is a lot stronger.

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  3. Thanks for sharing the recipe. I just got a radish kimchee from Lee's Oriental Store. It was yummy. I will be trying your recipe soon.

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  4. catiecake - yes, we used daikon radish for the radish kimchee and the ingredients are the same - you just have to eyeball the amounts.

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  5. when you say "keep it out of the sun" that means not in the fridge, right...like just put it on a shelf or something? I'm excited to try it.

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  6. d - right, set the jar in a cool spot out of the sun for a couple days then put it in the fridge.

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  7. Love that deep, rich orange. Makes me want to make kimchee pancakes. Mmmmm...

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  8. I just learned how to make kimchi too by way of Korean mom. :)

    We didn't use anchovy sauce, though, which will delight my vegan/vegetarian friends. Heh.

    I so love that I can make my own now. I too had to take great notes and make sure to eyeball everything. My mom doesn't use measurements at all when cooking.

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  9. Hi, don't know if you like other Korean dishes but http://www.maangchi.com has lots of other great and easy Korean recipes! :)

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  10. My grandma in Korea places her kimchi in these special pots (hang-a-ri) and they keep them cool and out of the sun. There are special kimchi refrigerators to help them last longer.

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  11. Looks delicious, but I hear it can be pretty spicy! I don't think my stomach could handle it.

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  12. I don't know if sugar is such a secret. I've been watching Maangchi on YouTube making Korean food and it seems like she puts sugar in EVERYTHING!
    I can't wait to try making my own kimchee. Thanks for the recipe!

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  13. I was just watching an episode of The Grand Chef (aka "Gourmet" or "Sikgaek " or "Shikgaek)on MHZ where a dying character made different pots of Kimchi for all the people she knew. She even made tea kimchee. Now I'm intriqued, I've never eaten it, only smelled it (!!!!!)

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  14. my mother omits the sugar, and sometimes add sprite instead! that's her secret ingredient.

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  15. What is the hot pepper powder? Is that just what it's labeled at the store?
    Excited to try this and glad you linked back to it!

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    Replies
    1. Krista - at the store the hot pepper flakes will be called Gochugaru. Hope that helps!

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  16. Looks good. I like it but The Little Woman hates the smell :/

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