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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Kimchi ?
Val
189 posts
Mar 04, 2007
9:49 PM
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Anyone have a good kimchi recipe ? I wanted to buy some today but found that it had anchovies.
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Val
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Debbie
1330 posts
Mar 05, 2007
8:34 AM
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Val,
Below is Julie's kimchi. Yummy! I made it several times already. The sweet rice flour is a must to promote the fermentation.
Julie’s Kimchee
2 cups water
2 tablespoons sweet rice flour
2 medium heads Nappa cabbage, sliced into 1-inch or larger pieces
2-1/2 tablespoons kosher salt
4 to 5 tablespoons Korean hot pepper flakes
1/4 cup minced ginger
1/4 cup minced garlic
1/2 cup thinly sliced scallions
1. In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add pepper, whisking well.
2. In a very large bowl, add cabbage and sprinkle with salt, scallions, ginger and garlic, tossing to mix. Let sit for 5 to 10 minutes. Pour cooled sauce over cabbage, tossing well.
3. Let cabbage sit at room temperature for a couple hours (you can refrigerate it right away, but my husband thinks that the flavor is better if you let it sit out a few hours first). Toss well and place in large container and refrigerate.
Tip: This kimchee can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchee will ferment, developing a stronger flavor each day. I usually use the kimchee in the pancakes after about 5 days or so.
*All of the ingredients are available at the Korean markets like the Sweet rice flour and the Hot Chili Flakes.
*Sometimes I add peeled and diced daikon or Korean radish along with the cabbage for extra crunch. It's sooo good that way!
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
385 posts
Mar 05, 2007
3:03 PM
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Hi Val and Debbie!
We also add daikon or radish to the kimchi too. I think that the last time that Jay made kimchi, he increased the garlic and ginger to 1/3 cup and added a little bit more salt to taste.
The leftover kimchi is also delicious in a Korean style soup with soft tofu.
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Silvia
Silvia
126 posts
Mar 07, 2007
8:36 AM
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Hi Val,
I make Kim Chi all the time. I have tried many recipes and this is the fastest, easiest and best tasting. Here is the recipe I use except I leave out the "kim chi sauce" and "half onion."
kimchi.pyongyang-metro.com
Contrary to what Debbie wrote, sweet rice flour is not necessary and is not what causes the fermentation. This is the first recipe I have seen that included flour! It is the SALT that is the necessary ingredient in Kim Chi.
Peace~
Silvia
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Val
190 posts
Mar 08, 2007
12:13 PM
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Hi Debbie, Julie & Silvia,
Thank you all for the kimchi recipes and tips. It's kimchi making day tomorrow! Yay!! I was craving kimchi the other day, and I looked in 2 Asian stores and both had kimchi with anchovies seasoning in it. Can't wait to taste homemade vegan kimchi.
Thanks again!
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Val
Last Edited on 8-Mar-2007 12:14 PM
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