Monday, April 15, 2013

Quick Kimchi

Chilled Quick Kimchi In a JarMaangchi is definitely my go-to blog for whenever I want to make any Korean foods. Kimchi is always at home. I love the stuff and it goes with almost every Asian food as a nice side dish. Traditionally it'll take forever but I'm lazy so I use her emergency recipe to save time. It tastes awesome. 
I changed a few things to make it my own though. I use napa cabbage instead of kind used in coleslaw. And I use more garlic. And a little more green onions and grate the carrots instead of julienne. Lol. It's still the main base though!

Quick Kimchi
(makes 3 1/2 cups)

  • 1 large napa cabbage (approximately 2lb), washed and cut into bite size pieces
  • 1/4 cup Kosher salt
  • 1 cup water
  • 1/3 cup hot pepper flakes
  • 1/3 cup fish sauce
  • 2 Tbsp sugar
  • 1 garlic head, minced
  • 1 bunch green onions, cut into 1 inch length strips
  • 1 medium carrot, grated

Quick KimchiDirections:
  1. Place cabbage in a large mixing bowl. Cover with salt and water. Set aside and let sit for 15 minutes or so while you prepare the paste.
  2. In another large mixing bowl, mix remaining ingredients until blended to make a paste. Set aside.
  3. Rinse cabbage a couple of times under cold water to remove all the salt water.
  4. Add rinsed cabbage to the paste. Mix thoroughly before putting into a container. Press down on the kimchi to remove as much air in between the cabbage as possible. Seal and place in fridge until needed.

If you serve it immediately, it'll be pretty spicy. If you wait, then it'll be more fermented. If it's too fermented for your taste (say after a couple of months, if it lasts that long), then you can add a little sugar to it to stave off that sour/fermented taste. The juice is AWESOME in kimchi soups. ;)

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