Post by Silver on Jun 28, 2023 23:41:44 GMT 1
My wife and I made our first homemade Kimchi today. A vegetarian version with no salty Fish Sauce or Shrimp. The final yield from 3 Lbs. of Napa Cabbage, etc... was a bit more than 2 quarts (call it 2 Liters). After 2 weeks in the refrigerator it should be fermented enough for the first taste.
Ingredients list (in random order):
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Napa Cabbage 3 Lbs. Chopped into bite sized chunks
Radishes 6 Oz., slivered
Green Onions 6 Chopped into about 1/2" pieces, soft stem and bulb
Chive Stems 6 Chopped into 1/2" pieces
1 Carrot, slivered
Garlic 9 cloves (blender pureed and added to the pepper paste)
Onion 1 medium large (blender pureed and added to the pepper paste)
Ginger 1 TSP (blender pureed and added to the pepper paste)
Vegetable Broth 1-1/3 Cups (1 Cup used to make the "pepper paste", and 1/3 Cup used to replace 1/3 Cup of salty Fish Sauce)
Salt 9 TBSP (6 TBSP used to "salt wilt" the bite sized chunks of Cabbage for 2 hours, with this getting fully rinsed off, and 3 TBSP to salt the Red Pepper paste since no highly salty Fish Sauce was added)
Sugar 1 TSP added to the paste
High Gluten Flour 2 TBSP (the flour is added to 1 Cup of Vegetable Broth and heated to make the thickened flour paste base for the Red Pepper paste)
Water 1 Cup added to the cabbage and salt to wilt the cabbage. Cabbage was salt water wilted for 2 hours, with tumbling every 1/2 hour.
Korean Red Pepper Powder (1/2 Cup)
No dehydrated ingredients. All were fresh. Mix together the salt wilted and well rinsed and colander dried cabbage, the diced vegetables, and the blended Red Pepper Paste, and it's Kimchi.
Initial tasting indicates that it's blazing hot. We should perhaps have only added 1/3 cup of the Korean Red Pepper Powder.
Ingredients list (in random order):
--------------------------------------------
Napa Cabbage 3 Lbs. Chopped into bite sized chunks
Radishes 6 Oz., slivered
Green Onions 6 Chopped into about 1/2" pieces, soft stem and bulb
Chive Stems 6 Chopped into 1/2" pieces
1 Carrot, slivered
Garlic 9 cloves (blender pureed and added to the pepper paste)
Onion 1 medium large (blender pureed and added to the pepper paste)
Ginger 1 TSP (blender pureed and added to the pepper paste)
Vegetable Broth 1-1/3 Cups (1 Cup used to make the "pepper paste", and 1/3 Cup used to replace 1/3 Cup of salty Fish Sauce)
Salt 9 TBSP (6 TBSP used to "salt wilt" the bite sized chunks of Cabbage for 2 hours, with this getting fully rinsed off, and 3 TBSP to salt the Red Pepper paste since no highly salty Fish Sauce was added)
Sugar 1 TSP added to the paste
High Gluten Flour 2 TBSP (the flour is added to 1 Cup of Vegetable Broth and heated to make the thickened flour paste base for the Red Pepper paste)
Water 1 Cup added to the cabbage and salt to wilt the cabbage. Cabbage was salt water wilted for 2 hours, with tumbling every 1/2 hour.
Korean Red Pepper Powder (1/2 Cup)
No dehydrated ingredients. All were fresh. Mix together the salt wilted and well rinsed and colander dried cabbage, the diced vegetables, and the blended Red Pepper Paste, and it's Kimchi.
Initial tasting indicates that it's blazing hot. We should perhaps have only added 1/3 cup of the Korean Red Pepper Powder.