Kim Chee recipe anyone ?

[Shannow]

Had it at a Korean restaurant some years back, and quite liked it.

Would like a recipe that doesn't have heaps of salt, and is somewhat quick (quick as in days, not weeks).

And not like this.

http://www.straitstimes.com/Breaking+News/Asia/Story/STIStory_286223.html

 

[GrtArtiste]

Don't know how much "heaps" of salt is, but this is 6 days or less:

http://www.fabulousfoods.com/index.php?o...5&article=17609

GrtArtiste

 

[Pablo]

This one seems reasonably close to what we used to make:

Epicurious kimchi

But just use enough salt to salt the cabbage (not measuring).

 

[Mamala Bay]

Don't care for the fish sauce(smells) or salted shrimp(too salty). Use about 2 tablespoon sea salt per cabbage. Chop cabbage, daikon and chives(green onions ok to). Add salt and mix. Place in plastic bag and weigh it down for about 5 hours. You need the salt to get the moisture out. Place in large container and rinse with water. Squeeze(hard) moisture out. Place in a strainer and let sit for 1 hour. Add chili pepper powder and 1 teaspoon brown sugar. Bottle kim chee, try not to use one large bottle but several smaller bottle. Glass bottles are ideal. Also place plastic food wrap over the lid for better air seal. Let sit for 3 hours and refrig.

 

[Mamala Bay]

Also add grated garlic in the initial salted mix. Some like grated ginger as well.

 

[Camu Mahubah]

I love fresh style Kim Chee. Preferably unfermented, or only mildly so.

 

[Shannow]

Thanks gents,
will give it a go some time soon.

Daikon in the garden are around an inch long now.

 

[benjamming]

What about kimchi from a jar?

 

[Pablo]

Originally Posted By: benjamming
What about kimchi from a jar?


If it's bubbling, it's good!

I've had some great stuff from the Korean market. Sort of expensive for what you get, though. Kid's eat it with spaghetti and stuff.