Kimchi was introduced to our family when many years ago we had this Korean family as neighbours. They are great cooks and share/exchange recipes with us. (though our contribution was just "Pinikpikan" and "M&M Jumble cookies")
But with kimchi, because at first we didn't know what it is, we politely accepted. When I first got a taste of it, I thought it was too hot and oddly because of the salty-sour-pungent taste - just imagine how Koreans profusely put chili sauce.
Months later, our neighbour moved and oh no, we forgot to ask her for the kimchi recipe. So I researched it on the internet, considering food safety issues and health benefits ( you will find the links below)
Prepare the basic ingredients:
2 heads Chinese cabbages, ginger, garlic, green onion, red pepper powder and rock salt.
Wash vegetables thoroughly. Remove discolored leaves. Cut cabbages into sections.
Soak in brine mixture of 10 cups water and 1 cup salt.
You may need to weigh the cabbages down with a plate to make sure they are evenly soaked in brine. Soak for 2-7 hours until soft. (You will need to rinse them in cold water after soaking time)
Chop the rest of the ingredients. Finely if you please.
You can put the green onion, ginger and garlic together while the cabbages are soaked.
Keep them covered to maintain their freshness.
After rinsing the cabbages, drain.
Mix the green onion, ginger and garlic together with the cabbages.
Add the red pepper powder. ( we use only minimal red pepper powder hence this kimchi you see below is quite mild)
Blend all evenly to ferment.
Now it's ready!
Try this recipe and feel it's health benefits too!
Sources:
http://iml.jou.ufl.edu/projects/STUDENTS/Hwang/kimchi3.htm
http://www.treelight.com/health/nutrition/KimchiHealthy.html
0 comments:
Post a Comment
This is a PR2 blog with DO FOLLOW comment section. Comments are unmoderated.