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Tuesday Tucker With Brad’s Wines

Tuesday Tucker With Brad’s Wines

Gourmet Recipe . Kimchi

KimchiKimchi is a traditional Korean dish made of seasoned vegetables and salt. Koreans eat it at nearly every meal. It can be fresh, like a salad, or it can be fermented. While the most popular variety is spicy kimchi made of cabbage, there are hundreds of different types of kimchi made of different vegetables, and not all of them spicy. Kimchi is also a main ingredient in other Korean dishes.

Ingredients (makes about a kilo of kimchi)
 1 large Chinese cabbage
, 4 litres water
100 gms coarse salt
1 small head of garlic, peeled and finely minced
1 (6cm) piece of fresh ginger, peeled and minced
60mls fish sauce
1/2 cup Korean chili powder
1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1 teaspoon sugar

Method:
Slice the cabbage lengthwise in half, then slice each half lengthwise into three sections. Cut out and discard the tough stem area. Dissolve the salt in the water in a large container, then submerge the cabbage under the water. Put a plate on top to make sure the cabbage stays under water, then let stand for 2 hours. Mix the other ingredients in a large bowl. Drain the cabbage, rinse it and squeeze it dry. Mix everything together with your hands (maybe best with kitchen gloves). Pack the kimchi into a clean storage jar large enough to hold it all and cover it tightly. Let the jar stand for one to two days in a cool place. Check the kimchi after one to two days. If it is bubbling a bit, it is ready and should be refrigerated. If not, let it stand another day, when it should then be ready. Serve or store in the refrigerator. If you want, add a sprinkling of toasted sesame seeds over the kimchi for serving. Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented and starts getting funky!

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