Editing Kimchi
From WikiDotMako
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== Ingredients == | == Ingredients == | ||
* 2 large Chinese (or Napa) cabbages (or Hakusai) | * 2 large Chinese (or Napa) cabbages (or Hakusai) | ||
* 2L 10% salt water (or enough to cover the cabbages) | * 2L 10% salt water (or enough to cover the cabbages) | ||
* 4 TBSP Shiratamako or flour | * 4 TBSP Shiratamako or flour | ||
* 350ml Konbu Dashi | * 350ml Konbu Dashi | ||
* 100g red chili pepper powder (coarse+fine) | * 100g red chili pepper powder (coarse+fine) | ||
* 1 apple | * 1 apple | ||
* 1/2 sweet persimmon (make sure to taste it first. Some are bitter) | * 1/2 sweet persimmon (make sure to taste it first. Some are bitter) | ||
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* 1 medium size ginger | * 1 medium size ginger | ||
* 4 TBSP sugar | * 4 TBSP sugar | ||
* 6 bunches of Nira | |||
* 6 bunches of Nira | |||
== Preparation == | == Preparation == | ||
Day 1 | |||
1. Cut each cabbage in quarters. When doing so, cut only 1/2 longitudinally and use hands to tear apart the quarters. | |||
1 | |||
2. Soak cabbages in 10% salt water in a stainless container for 24 hours (winter time; 16 summer time). Be sure to submerge all cabbages by putting weight on top. | |||
Day 2 | |||
3. Wash cabbages thoroughly to remove excess salt. Soak in fresh water for 1-2 hours if necessary. | |||
4. Drain the water by putting the leafy side down on a strainer for 3 hours (winter time; 5 hours summer time). | |||
5. Make the chili paste: Boil Konbu Dashi and add sieved Shiratamako (or flour). Boil for 20 seconds. While hot, mix in chili. Cool the paste. | |||
6. Massage carrots with salt. Blend apple, persimmon, garlic, ginger, carrots, sugar in food processor. | 6. Massage carrots with salt. Blend apple, persimmon, garlic, ginger, carrots, sugar in food processor. | ||
7. Mix 5 and 6 | 7. Mix 5 and 6. | ||
8. Insert the chili mixture between the leaves. More mixture towards the core. | 8. Insert the chili mixture between the leaves. More mixture towards the core. | ||
9. Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. | 9. Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. Kimchi maturation works better without air. | ||
* Kimchi will be ready in 1-3 days at room temperature or 2-4 weeks at 4-5C. The more time it ferments, the sourer it gets. Sour kimchi may be used in many recipes. | * Kimchi will be ready in 1-3 days at room temperature or 2-4 weeks at 4-5C. The more time it ferments, the sourer it gets. Sour kimchi may be used in many recipes. | ||
