Ultimate Cabbage Kimchi Food

ULTIMATE CABBAGE KIMCHI

Steps:

• Remove outer leave from cabbages and quarter each lengthwise; remove and discard cores. Slice each quarter crosswise into 2-inch pieces.
• Fill a clean sink with cold water and add cabbage to the water; let dirt and grit sink to bottom. Remove cabbage from water, leaving dirt behind. Drain sink and rinse. Refill sink with water and repeat process.
• Using very large bowls, layer cabbage with salt; let stand 45 minutes. Using your hands, toss cabbage, and let stand 45 minutes more. Fill sink with cold water and add cabbage to the water. Remove cabbage; drain sink and rinse; repeat process to remove all the salt.
• Fill a large saucepan with 3 cups water; whisk in rice powder. Bring rice powder mixture to a simmer over low heat, whisking constantly, until mixture thickens, about 3 minutes. Add sugar and cook 1 minute more. Remove saucepan from heat and let cool completely. To speed cooling process, fill a large bowl with ice water. Submerge pot into ice-water bath until liquid is cooled.
• Place ginger, garlic, and onion in the jar of a blender or bowl of a food processor; puree until smooth. Add fish sauce and mix to combine.
• Place cooled rice powder mixture, ginger mixture, radish, scallions, red pepper powder, and salted shrimp in a large bowl. Wearing disposable plastic gloves and, using your hands, mix until well combined. Add cabbage and continue mixing until well combined.
• Transfer cabbage mixture to six glass quart containers or a large plastic container, packing cabbage tightly to remove as much air as possible. Place plastic wrap directly on surface of cabbage before covering containers with lids. Let stand at room temperature for 2 to 4 days. Transfer to refrigerator for up to 6 months. Be sure to press down on kimchi to remove as much air as possible after each use.

CLASSIC CABBAGE KIMCHI

Steps:

• Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.
• Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.
• Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.
• Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.

RED CABBAGE KIMCHI

Steps:

• Cut the cabbage into quarters through its core. Cut the core out of each quarter. Cut each quarter cabbage into 4 sections lengthwise.
• In a large bowl or plastic container, dissolve the salt in the water; then add the cabbage, breaking it apart as you add it to the brine. Use several plates to weigh the cabbage down so it is submerged in the solution. Let the cabbage soak for at least 6 hours and preferably overnight (10 to 12 hours).
• Remove the cabbage from the brine and spin it in a salad spinner to remove the excess moisture. Place the drained cabbage in a large bowl and toss it with the sugar. Make sure the cabbage is evenly coated with the sugar.
• Cut the scallions and the watercress into 1-inch (2.5-centimeter) sections and put them in a food processor. Process until finely minced. Combine the scallions and watercress with the cabbage, then add the grated radish and pears. Toss the mixture to thoroughly combine.
• Put the ginger, garlic, fish sauce, shrimp paste, cayenne, and red pepper flakes in a blender and puree until smooth. Pour over the cabbage mixture, using a large spoon to stir until the puree and the vegetables are evenly combined. Pack the mixture into a nonreactive container and cover it loosely with plastic wrap or a lid. Let the cabbage sit at room temperature for 2 to 6 days, depending on the temperature of the room. (A cooler room will take more time; a warmer room will take less.) The kimchi will be ready when the mixture changes to a uniform purple color throughout. Bubbles will be visible in the kimchi and it will have a pH of 4.5 or lower.
• When the kimchi is ready, pack it into jars and refrigerate. The kimchi will continue to mature and ferment in the refrigerator, though this will happen much more slowly in the cold environment. The kimchi should be eaten within 3 to 4 weeks.

KIMCHI

Steps:

• Start this in the evening.
• Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
• Trim off any yellowed or unattractive parts of the napa.
• Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
• Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
• Follow the previous step once more until you are sure that the cabbage is very clean.
• Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
• Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
• In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
• Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
• Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
• Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
• Take the flour porridge off the heat and cool completely.
• Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
• Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
• Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
• Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
• Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
• Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
• After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.

CABBAGE AND PEAR KIMCHI

Steps:

• Toss the cabbage with the salt in a large bowl. Let it sit until it exudes liquid and wilts, 60 to 90 minutes. Lift the cabbage out of the excess liquid by the handful, squeeze it dry, and transfer it to another bowl, discarding the liquid. Do not rinse.
• Stir in the Asian pear, tossing to combine.
• Combine the chili powder, garlic, ginger, water, sugar, oyster sauce, and fish sauce in a food processor. Process until smooth, scraping down the sides of the bowl if needed. Add to the cabbage-pear mixture, toss to combine, and let sit overnight, covered and at room temperature.
• Transfer the mixture to an airtight container and refrigerate. Wait at least a few days before using the kimchi, which will get more pungent as the days go by. Use within 2 weeks.