Editing Kimchi
From WikiDotMako
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'''Day 1''' | '''Day 1''' | ||
1. Take off the outermost leaves. Keep them. Cut each cabbage in quarters. When doing so, cut only | 1. Take off the outermost leaves. Keep them. Cut each cabbage in quarters. When doing so, cut only 1/2 longitudinally and use hands to tear apart the quarters. | ||
2. Soak cabbages in 10% salt water in a stainless | 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''' | '''Day 2''' | ||
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3. Wash cabbages thoroughly to remove excess salt. Soak in fresh water for 1-2 hours if necessary. Taste a piece to make sure it's not too salty. | 3. Wash cabbages thoroughly to remove excess salt. Soak in fresh water for 1-2 hours if necessary. Taste a piece to make sure it's not too salty. | ||
4. Drain the water by putting the leafy side | 4. Drain the water by putting the leafy side down on a strainer for 3 hours (winter time; 5 hours summer time). | ||
[[File:Kimchi02.jpg |thumb | | [[File:Kimchi02.jpg |thumb |left]] | ||
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. | 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. | ||
[[File:Kimchi01.jpg |thumb | | [[File:Kimchi01.jpg |thumb |left]] | ||
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. | ||
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9. Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. Cover with the outermost leaves kept in Step 1. Put glass or ceramic top and some weights on top. | 9. Fold each cabbage quarter in halves and put into stainless container without any space between the quarters. Cover with the outermost leaves kept in Step 1. Put glass or ceramic top and some weights on top. | ||
[[File:Kimchi03.jpg |thumb | | [[File:Kimchi03.jpg |thumb |left]] | ||
[[File:Kimchi04.jpg |thumb | | [[File:Kimchi04.jpg |thumb |left]] | ||
* Kimchi maturation works better without air. | * 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. |