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Archive for April 30th, 2018

We have been really enjoying Korean cuisine for a while now, and my dear friend Barb (Profiteroles and Ponytails, in hiatus) gave us a wonderful jar of gourmet Kimchi for Christmas. The first time I ever tried Kimchi was in Paris with my friend Charles (Five Euro Foods, also in hiatus) when he took us to a Korean BBQ place. It was a delicious lunch filled with bright and heady flavours but I have to tell you that I did not love my first experience with Kimchi. Fortunately, since then, I have tried many different versions and I am very happy to report, I LOVE IT! My friend Sissi over at With a Glass is the Kimchi expert, she has made several versions and recipes using Kimchi, check out her lovely blog. In fact, it was the persistence of Sissi’s recipes on her blog that made me want to make my own, plus that jar that Barb so generously gave us was awesome and I wanted more! Thank you, Sissi and Barb.

The recipes are as easy as they sound, the most difficult part will be the waiting until it ferments and then dig in. It works well with Korean but we’ve also had it with Indian and it is wonderful. This makes a smallish batch but it is enough for a few meals.

Kimchi

Please click here for original recipe.

To print recipe, click here.

Makes 1 650 mL jar

Ingredients:

  • 450 g chopped and grated vegetables (see notes)
  • 75 g table salt
  • water to cover
  • 20 g ginger, grated
  • 16 g garlic, grated
  • 6 g Korean red pepper
  • 13 g sugar
  • 30 mL fish sauce (or 45 mL, to taste)

Directions:

  1. In a large bowl, add the coleslaw mix (minus the celeriac). Pour the salt over the entire mix and rub in with your hands. Cover with water. Allow to sit at room temperature for 12-24 hours, stirring occasionally.
  2. Rince the salted coleslaw mix 4-5 times with fresh water. Add the green onions and celeriac and mix thoroughly.
  3. In a small glass bowl, combine the ginger, garlic, red pepper sugar and fish sauce and mix well to create a smooth paste. Pour over the coleslaw mix.
  4. Using a gloved hand, rub the paste into the slaw until it is fully incorporated and evenly mixed. Pack the entire slaw mix into a sterilized jar, pressing down to remove large air bubbles, leaving about 2.5 cm space at the top, then cap with the lid. Allow to ferment for 2-3 days in a cool spot but not the refrigerator. It’s probably a good idea to open the jar every-so-often to release the gases that build up during fermentation. Once it has reached your desired flavour, refrigerate. Some recipes need to sit in the refrigerator for a couple of weeks but this one you may use right away, knowing that the flavours will only get better as it ages.

Notes:

  • Buying an entire cabbage is far too much for just the two of us, it would take us a year to go through it all, so I buy the pre-shredded coleslaw mix in the bag salad section and augment it with what I have at home, this time it was celeriac and green onions.
  • I would use gloves to massage the paste into the vegetables, the red pepper may stain your hands and nails.

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