배추김치 How to make cabbage Kimchi

Ingredients 

  1. 2 Napa cabbage 배추 2 통
  2. White Asian radish(1.5 pound)  무
  3. 5 heads of green onion 쪽파
  4. two cups of coarse salt(kosher salt) 굵은 소금 (Natural premium sea salt for Kimchi)
  5. 10 cups of water 물
  6. 1 and a half cup of red pepper powder 고춧가루 (Korean red pepper powder)
  7. 2 Tbs of sugar 설탕
  8. 3/4 cup of fish sauce 멸치액젓 (Korean anchovy sauce)
  9. 3 Tbs of shrimp sauce 새우젓
  10. 2 cups of sticky rice / 2 cups of water 찹쌀가루 / 물
  11. 3/4 cups of minced garlic 마늘
  12. 2 Tbs of minced ginger 생강

 

Preparation. 

  1. Mix 2 cups of coarse salt in 10 cups of water in a big bowl, melt it well.  Cut cabbages in 4 pieces. You can cut second cuts all the way or just for the head like the third picture.
  2. Put cabbages into the salted water and spread a little more coarse salt on the head which is the thickest part. Leave it for 8 hours. (After 4 hours, switch the top cabbage with the bottom cabbage. )
  3. After 8 hours, take them out from the water, rinse them a couple of times and drain at least for 2 hours.
  4. Mix 2 cups of sticky rice powder with 2 cups of water in a small pot and heat it to boil. When it starts boiling, turn it down the heat to low-medium heat and keep stir so it is not chunky.  Keep stirring for 3-4 minutes and remove it from the stove and leave it so it gets cool down.

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Make. 

  1. Slice white radish, mix red pepper powder. And mix all together with the sticky rice powder mix, fish sauce, sugar, shrimp sauce, garlic and ginger and add it into radish and pepper powder bowl.
  2. Stuff the mix into the cabbage each leaf. Put more radish mix in the head because head parts are thicker.
  3. Wrap the cabbage well with the last leaf(the outside leaf) and put it in the container. You should pack it on the top of the container. If your container is too big, then use fermentation weights.
  4. Leave the container in a normal temperature area for 3 days. After 3 days, put the container in the refrigerator. 7 days later, you can enjoy!

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오이 김치 Cucumber Kimchi

 

*My favorite Kimchi is cucumber Kimchi, especially in the summer.

Few months ago, I bought a bag of cucumbers from a Korean market and made my first cucumber Kimchi.  It was very easy!!!!!

 

You need,

1. cucumbers  오이 

2. chives  부추

3. red pepper flakes 고춧가루 (Korean red pepper powder)

4. anchovy sauce or shrimp sauce  멸치액젓 또는 새우젓 (Korean anchovy sauce)

5. garlic, onions, green onions, carrots, sugar, salt  마늘, 양파, 파, 당근, 설탕, 소금

 

1. Cut cucumbers 2.5 ~ 3 inches and cut each piece like the picture. BUT, don’t cut them all the way down, just cut 2/3 so you can put chives stuffing inside of each cucumber piece. IMG_1013.JPG

 

2. Boil water with lots of salt(I put two cups).

3. When it starts boiling, turn off the stove and put those little cucumbers into the hot water.

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4. Wait one hour.

5. While you are waiting, you can make chives stuffing.  Cut chives 2 inches, slice onions and carrots.  And Mix veges with a cup of red pepper flakes, a big spoon of fish sauce, a big spoon of minced garlic, a small spoon of sugar and a small spoon of salt.  You can taste it now.  If you like spicy, you can put more red pepper flakes.

 

 

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6. Rescue those cucumbers from salty hot water and drain the water.

7. Put the stuffing into each cucumber piece.  It is kinda BORING………

8. This is a very important part!!  Put them in a jar or a Tupperware, fill up the container as much as possible.  It is not good if there is lots of space.  Old Koreans used to put them into a jar and put a big rock on the top of the jar, so it can press cucumbers.

 

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9. I left that Kimchi container outside for two days and then put it into refrigerator because I thought that would help the process of fermentation.  We do that for cabbage Kimchi!!!!  But my mom said I should have put it into refrigerator after I made that.  Anyway, you have to wait for few days.

Whatever!

It was delicious~~~~~~~~
Crunch, juicy, spicy, stinky(of course!) 

I eat them almost every meal right now.  Am I the happiest girl in the whole world?  🙂