This recipe is adapted from Tyler Florence of the Food Network.
Ingredients:
1 head Napa cabbage, about 1 to 1 1/2 pounds
1/4 cup kosher salt
1/2 cup rice vinegar (I used white vinegar)
1 tablespoon sugar
2 tablespoons hot chili paste
1-inch piece fresh ginger, grated
2 cloves garlic, finely chopped
Directions:
Remove outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Pretty huh?
Slice across sections into 1/2-inch slices.
Put into a colander, add salt, and mix well.
Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and stir.
Rinse the salt off the cabbage with a couple of changes of water. I used my trusty salad spinner.
Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover.
Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits
The Gastronomic Gardener
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I've never made a quick kimchee, I may have to try this. I usually ferment for a few days minimum. I also add chili flakes I grind up myself not sauce and no vinegar. This sounds easy and interesting I am so going to give this a try.
ReplyDeleteSounds easy to do, but I'll not be making it since pickled cabbage is not something I enjoy! Mind you, your quickie-style Kimchi is probably a lot nicer than the fermented stuff that has been hanging around for months...
ReplyDeletePlu - This method certainly would have purists shaking their heads. Your method sounds far more traditional. Let us know how you like it.
ReplyDeleteFair enough Mark, and to be forthcoming, I've never tried Kimchi. But, I like cabbage, and sourkraut, and chilis so... What the heck, if I don't like it, it can always be composted!
ReplyDeleteOMG! If only you knew how much I have heard about kimchi! I will definitely have to try this recipe. We are actually going to get the stuff for it now, lol.
ReplyDeleteAwesome becky! I just had some with the Korean BBQ ribs (next post). It is silky, sour, and HOT. Much more like a pickle than kraut. I could see how it would be addictive.
ReplyDeleteI guess I could have explained that better. My Phil had it in some country he went to when he was in the Army and he still (some 20 years later) talks about how good it was. We really did go all the way to town and buy the stuff for this recipe tonight so I will be seeing if I can make it tomorrow before work.
ReplyDeleteGlad to spark a food memory!
ReplyDeleteKim Chi is one of my favourite foods. Thanks for this recipe xxx
ReplyDeleteNo idea how it compares to "the real thing but it is quite good! Thanks Fran!
ReplyDelete