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Friday, September 13, 2013

Kimchi


While in Korea this summer, I took part in a cooking class where I learned to make some authentic food.  It was my sheer joy to discover we were also going to be given copies of the recipes.  Due to the scarcity of some ingredients, I have adapted the recipe slightly.

Kimchi
makes 1-2 quarts

1 head napa cabbage
1 bunch green onions, chopped
1 small korean radish, julienned
1 carrot, julienned
2 serrano or red chile peppers
1 small onion, chopped
3-4 cloves of garlic
1 T. grated ginger
5 T. Korean red pepper flakes
2 T. sugar
2 t. salt
2 T. sesame seeds
1/4 c. water
1 T. glutinous rice powder


1. Day 1: Rinse, dry, and chop napa cabbage into 3 inch pieces.  Place in a large bowl, sprinkle liberally with salt, and set aside for 24 hours.

2.  Day 2: Taste test one piece of cabbage. If it's too salty, drain and rinse. If it's just right, continue on to step 3.

3. In a blender, combine sugar, salt, garlic, ginger, apple, onion, red pepper flakes, and minced chile peppers. Blend until smooth.

4.  In a small pan, mix the 1/4 c. water and glutinous rice powder over medium heat until it boils and thickens. Cool before adding to pepper mixture.

5.  Mix and toss cabbage, carrots, radish, green onions, red pepper mixture, and sesame seeds.

6. Serve immediately as a salad or transfer to jars and ferment up to 3 days on the counter before storing in the refrigerator.

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