Friday, April 24, 2009

KIMCHI anyone?

This week have been yearning for kimchi, could not find at NTUC so I settled for nyonya achar, finally today I found 'halal' kimchi at Sheng Siong supermarket! The taste is acceptably nice...

Top Gourmet Ingredients: Cabbage, Radish,Garlic, shallot, Rice Flour, sesame, salt, sugar.

But if you prefer to do it yourself here I found this recipe it looks good,,
If you don’t like oysters, you can leave them out. And if you want to make only Kimchi or kaktugi, leave out the other recipe.


2 medium size Napa cabbages and 2 Korean radishes
salt, sweet rice powder, sugar, water
4- 6 cups of hot pepper flakes
fish sauce, white onion, fresh garlic, ginger
green onions, Asian chives, fresh oysters (optional)
How to handle cabbages and radish:

Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours.
* tip: the stem should get more salt than leaf part
Skin 2 radishes and cut them into 1 inch cube shapes. Do this by cutting them into several disks, and then cutting horizontally, and then cutting vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too.
2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
*The total salting process will take 4 hours
Rinse the salted cabbage and radish with cold water 3 times.

Making Kimchi paste:
Make porridge

Put ½ cup of sweet rice powder (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium- high heat, stirring constantly.
When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion
*tip: much easier to use a food processor.
Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.
Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
Mix all ingredients well and your Kimchi paste is done.

Spread the Kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
Put it into an air- tight sealed plastic container or glass jar.
Mix your leftover paste with your radish cubes (kaktugi).

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

How do you know it’s fermented or not?

One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.

Kimchi Soup:
It’s very very simple to make, but tremendously delicious. : )

1. Chop 3 cups of kimchi and put
it in a pot.
2. Pour 9 cups of water.
3. Add several dried anchovies
(of course remove the intestines)
and a little bit of sugar and
4.Boil it about 20 minutes.
5.Tofu is optional. When the
kimchi is cooked, cut Tofu into
cube shape and add it.
6. You don’t need any other side
dishes for this soup. In a big
bowl, ladle kimchi soup and rice
and enjoy it.

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