Sunday, October 28, 2012


a flavourful spicy korean condiment
I love kimchi.  Even when I was a kid and didn't like spicy food that much, there was something addictive about kimchi.  I don't know what took me so long to get the recipe from my mom and actually try making it myself.  I make it this weekend to go along with the pulled pork sandwiches - usually pulled pork is topped with coleslaw - something tangy and crunchy to contrast the sweet soft meat.  I think the spicy kick of kimchi is perfect, works well instead of coleslaw!

what you need:
  • 1 large nappa cabbage
  • 3 green onions
  • 3 slices of fresh ginger
  • 1 large carrot
  • 5 garlic cloves
  • 3 tbsp ground red peppers (korean style - found in asian food stores - the one I bought is labelled "tower red pepper powder")
  • 2 tbsp sugar
  • 2 tbsp salt
  • 1/2 tsp salt
  • 3 tsp sesame oil
  • 1 litre boiled water, cooled to room temp
  • 2 cups water (optional)
  • 1 tbsp bonito flakes (optional)
  • 1 tbsp dried anchovies (optional)
what to do:
  1. Thoroughly wash nappa, tear roughly with your hands, then using the side of a wide knife (like you would smash garlic), smash the ribs (centre white part) of the nappa.
  2. Mix torn/smashed nappa in a large bowl with 2 tbsp salt.  Allow to rest for 2 hours.
  3. Peel carrot and cut into match sticks, ~2" long and 0.5 cm wide.  Cut the green onions similarly.
  4. *optional* - In a small pot, boil 2 cups of water and add bonito flakes and anchovies.  Reduce heat and allow to simmer until reduced to 1/2 cup, then cool to room temp.
  5. After 2 hours, rinse nappa with cooled boiled water to remove salt, then squeeze nappa to remove as much water as possible.
  6. Mix the rest of the ingredients with the reduced 1/2 cup water (from step 4, if you didn't use bonito flakes and anchovies, then simply mix ingredients with 1/2 cup plain water).  Pour over nappa and mix well with your hands.
  7. Pack nappa into mason jars (sterilized will keep your kimchi longer) - and refrigerate.  It is ready to enjoy after 24 hours!   
jar it...
24 hours later...enjoy!

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