Kimchi, a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal.
I love anything pickled and make a lot of pickles…Kimchee never made it and I was reading a post from Sugar bundle Betty isn’t that a lovely name on Kimchee, not just the recipe but about Kimchee and it got me thinking. The ingredients I could everything except for the Korean pepper powder and when I did find it..surprise, surprise they don’t deliver here…This lady has been an angel so helpful and experimented herself and asked other Korean friends and told me what I could substitute. How amazing is that? So my first batch of Kimchee. I did cut back on the chilies. Yes me!
I have a new toy and it grinds my spices to perfection and I had these lovely dried chilies from Chiang Mai, so tiny, but little bombs!
1 Napa Cabbage (Chinese cabbage)
6-7 cloves of garlic crushed
Half cup of sea salt
6 green onions sliced
1 tbsp fresh ginger grated
4 cups of water
2 tbsp of Thai chilies blitzed into a powder (I used 1tbsp) and if you can get Korean pepper powder where you are it is 3/4 cup.
Tear the cabbage into pieces and put in a bowl, add salt and 3 cups of the water leave the container on the kitchen top for an hour and a half turning occasionally.
Add all the other ingredients to a smaller bowl and add one cup of water. Set to one side.
When the cabbage is ready, rinse it twice with cold water add the other ingredients to the cabbage and put in a sealable container and leave on your kitchen top for one day.
The next day put the container in the fridge and after two days you can sample it.
Hubby thought it was like the normal Thai cabbage I make and did a little dance but even though it was spicy he liked it.
It didn’t look as red as some Kimchee I have seen but maybe that is because I didn’t use the Korean pepper powder which does look very red in the photos I have seen of it (but can’t buy)
Many thanks to Sugar Bundle Betty for introducing me to Kimchee and for all your help, you have been amazing.
Prepared, tried and tested by Carol Taylor
Please check out, join, comment, participate and follow The Recipe Hunter (Cook & Enjoy) @ Twitter ; Facebook ; Pinterest ; Instagram ; Flipboard ; Blog
November 11, 2017 | | 22 comments|