How Do You Make Kimchi?
Kimchi, a fermented cabbage dish from Korea, is wonderfully flavorful and can be used as a vegetable side, as a relish, or incorporated into soups and stews. • Dissolve the 3 tablespoons salt in the water. • Chinese cabbage Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. • Cabbage soaking in brine Weigh the cabbage down with a plate. Let the cabbage stand for 12 hours. • Fermenting Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for mo
The Koreans discovered kimchi, a dish made from fermented vegetables, when they were looking for methods to keep provisions over the winter. Today it is known as one of the world’s healthiest foods. The following describes how to make it with cabbage. Step 1 Dissolve the 3 tablespoons of salt into water. Step 2 Put the cabbage into a large bowl and pour over the brine. Let it stand for 12 hours. Step 3 Drain the cabbage, reserving the brine. Mix in the remaining ingredients. Step 4 Pack the mixture into a 2-quart jar. Pour in the brine until the cabbage is covered. Step 5 Push a freezer bag into the mouth of the jar. Pour in the remaining brine. Step 6 Seal the bag and let the kimchi ferment in a cool place for 3 to 6 days.
