How to Make Kimchi Essay

886 Words Aug 3rd, 2012 4 Pages
How to Make Kimchi
Learn how to make a simple, everyman's kimchi.
By: Len Santos of Heny Sison Culinary School

Learn how to make a simple, everyman’s kimchi.

Yield about 10 small bottles

DOs
• Wear gloves when mixing the chili paste.

• Store kimchi in a cool, dark place— the fridge is the best.

• Make kimchi using different vegetables using the same procedure.

DON’Ts
• Never use a reactive metal container to store kimchi. Use glass, porcelain, or stainless steel instead.

• FYI, plastic will be permanently stained by the chili.

1. Cut root end of 1 long Chinese cabbage (about 500 grams) . Separate the leaves. 2. Put 1 cup rock salt in a large ceramic bowl and add 5 cups water . Stir to dissolve.
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Give it a gentle stir until the salt is dissolved.

Now add the salt water to the cabbage and give the cabbage a light toss to distribute the salt water.

Now a bit of waiting time. The salted cabbage needs to sit at room temperature for about four hours. The salt will help draw moisture out of the cabbage, and will also act as a natural preservative.
Here's what the cabbage should look like after about four hours:

If you look closely, you'll see a small pool of salt brine at the bottom of the bowl.
Now grease up your elbows and wash and strain the cabbage two or three times. You want to rinse off the salt water and return the cabbage to a large bowl.
Congratulations - this is the base for your kim chi.

Measure out a quarter cup of ko choo kah rhoo, also known as fine red chili flakes/powder. If you don't have easy access to a local Korean grocery store, you can order ko choo kah rhoo from the following site:
Crushed red pepper flakes

Add a quarter cup of warm water and mix with a spoon until the chili powder/flakes turn into a bit of a paste.

Transfer the red pepper paste to the cabbage.

Plus a tablespoon of minced garlic.

And a tablespoon of finely chopped/minced ginger.

Three to four green onions, sliced.

Two tablespoons of anchovy sauce or fish sauce. If you prefer a vegetarian version, you can skip this step.

And now for the secret ingredient that sets this kim chi apart from most commercially

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