By Benthe (Danish) on April 18, 2008
Photo by 2Bleu
Photo by 2Bleu
"This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time."
Serving Size: 1 (207 g)
Servings Per Recipe: 12
"Such a simple yet tasty kimchee recipe. Mine turned out a bit saltier than I'd prefer and without any authentic gochujang, I used red pepper flakes with some chai spice and just a bit of cayenne. It yielded just the right amount of kick to make this worth-while. I kept my jar in my personal fridge so I let it "sit" for about 10 days before trying. Texture was perfect, and if I can find some korean pepper, I'm sure it will gain that authentic flavor I long to have! Thank you for sharing this wonderful recipe. ~Buddha"