Sunday, June 21, 2009

Season 2009 - Week 3 - Recipe Kimchi

2 1/2 pounds napa cabbage

Did You Know?
Korean families traditionally store fermented kimchi in large earthenware crocks, burying the containers underground and retrieving them as needed.

• 1/2 cup kosher salt
• a walnut-sized knob of ginger, grated
• 4 cloves garlic, crushed
• 1 bunch scallions, minced
• 2 tablespoons sugar
• 2 tablespoons crushed red chili pepper
• 2 jalapeños, minced fine

• a glass or plastic bowl
• 2 to 3 1-pint glass canning jars
• plastic wrap
• rubber bands

What Do I Do?

1. Wash the cabbage, then chop it coarsely. Toss it in a glass bowl with the salt and let it sit overnight. Did You Know?
Salt extracts water from kimchi by osmosis, making it crisp.
2. Drain the water off the cabbage and rinse it very well to remove the excess salt.

3. In a large glass or plastic bowl (don’t use metal), mix together the ginger, chili peppers, and jalapeños, and then add the well-drained cabbage. Toss the ingredients thoroughly to coat the vegetables. Save the juice that accumulates in the bottom of the bowl. Did You Know?
The garlic and chili pepper help to preserve kimchi.

4. Pack the mixture tightly in sterile glass jars and cover with the juice. Add water if necessary to acheive 3/4-inch headroom. Cover the tops of the jars with plastic wrap, secured with a rubber band. Keep the kimchi in the refrigerator for 3 days before eating.

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