making kimchi traditionally requires a lotof time to ferment but i’ve figured out an easier way to make it in just 3 days! it’sa korean side dish that will amplify almost any dish. before we start be sure to followme on instagram at honeysucklecatering and on snapchat at honeysucklebee to follow mylatest cooking and eating adventures! here, i have a head of napa cabbage weighingin at about 3 lbs. i’ll cut it into quarters
easy to follow diet no fish, and give the bottom layers another cut sowe don’t have any large pieces. i’ll wash and drain my chopped cabbage, then littleby little add some into a large bowl, and then sprinkling a generous amount of koshersalt with each layer. i’m using about ⽠cup of kosher salt for the whole process.
once i’m done salting the cabbage, i’llmix it up one more time, then let it sit for about an hour. the salt will draw all themoisture from the cabbage, leaving you with a lifeless and limp looking cabbage like this.i’ll rinse and wash the salt out 3 more times, and finally let it drain before movingon with the next step. now for the kimchi paste. i’m going to startwith 5-6 cloves of garlic, which i’ll peel by shaking between these two metal bowls.this is a cool trick to peel your garlic easily without having any stinky hands. one smallonion that i’ll peel, quarter, and add to a blender, ⽠of a korean or asian pear thati’ll peel and core. this asian pear will give it a natural, subtle hint of sweetness.if you can’t find this you can sub for kiwi,
pineapples, or even apples. a piece of gingerabout 2 inches long, 2 tsps of sugar, â¼ cup of fish sauce, â½ cup gochugaru which is koreanchili pepper flakes. i don’t recommend subbing it for red chili pepper flakes you find atthe supermarket cause it’s totally different. you can find this at any asian market. â¼cup of water, â¼ cup of cooked white rice and then give everything a whirl. i’m lookingfor a thick paste that will spread easily over the kimchi. and last but not least, i’lladd a tbsp of salted shrimp to give it that unique salty flavor. this is totally optionalif you don’t want it in there. i’ll give it one more blend and then it’s ready tomix. but before we start mixing everything together,i’m peeling and shredding 1 carrot with
my mandolin, and slicing 2 stalks of greenonions. i’ll add those into the bowl with my wilted cabbage then i’ll pour my pepperpaste all over the vegetables, then mix it really well by hand. i’m wearing these cutepink gloves so i don’t stain or burn my hands with the hot pepper sauce. finally the most important step is lettingthe kimchi ferment. i’ll add it into this air tight container, and let it sit for 3days to 1 week. it’s really best after a week but you can start eating it after 3 dayswhen the flavors develop. i like to enjoy this with japchae or bulgogi, but it’s reallydelicious over plain rice too. or you can go crazy and add it to my soba stir fry recipe!
have you ever made kimchi before? what hasyour experience been like? comment below and don’t forget to subscribe for more deliciousand healthy recipes. thanks for watching and i’ll see u next time. byeeeeeee!
ConversionConversion EmoticonEmoticon