#cabbage kimchi

[vampseats]

Dolsot bibimbap in Strathfield at a small place called The Flour Mill. Really good! The kimchi was homemade and the atmosphere was cozy 💗

[temimima]

I haven't drawn in so long!

This is a poster-collab with my friend Ha Nhi for a kimchi worshop we had on a local con.

[doonitedin]

बहुत खा लिया चाइनीज, इटालियन और इंडियन, अब ट्राई कीजिए ये डिश कोरियन

बहुत खा लिया चाइनीज, इटालियन और इंडियन, अब ट्राई कीजिए ये डिश कोरियन

किमची कोरिया की एक मेन डिश है. ये तो हमने आपको बता दिया. लेकिन, अब आप इसका नाम सुनकर ये मत सोचिएगा कि इस डिश के लिए कुछ अलग-से इंग्रीडिएंट्स लेने पड़ेंगे. तो बनता तो ये रोजाना खाई जाने वाली सब्जी से ही है. जो कि कैबेज (cabbage) यानी कि पत्तागोभी है.  News Nation Bureau | Edited By : Megha Jain | Updated on: 20 Oct 2021, 11:43:30 AM Kimchi Recipe (Photo Credit: न्यूज नेशन) नई दिल्ली: बहुत खाली…

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[hapakimchi-blog]

9.20 Cabbage Kimchi

Was going to skip kimchi making this weekend even though I’m almost out of jars... (so far have been getting nothing but rave reviews from friends!) but then saw a pretty little head of napa cabbage at key foods and decided to pick it up. It weighed in at about 2.15 lbs and cost $3.70 which seemed pretty steep and it’s probably a lot cheaper in Flushing. But I didn’t have time to drive over this weekend so it worked out just fine.

I wanted to try out a salt water bath vs. salting the leaves dry. I split the cabbage in half and dry salted the leaves of one half with 2 TBSP (which seemed like a small amount) and put the other half in a salt water bath with about 10 cups of water and 1 cup of salt. They both salted for about 3.5 hours and I turned them around about every half hour. 

I noticed with the salt bath the leaves seemed pretty firm still, so that’s something to watch out for. Especially the center core seemed to be very stiff whereas the dry salted one did not. It may need more time with the salt bath, or to be dry salted for a little bit afterwards.

I decided to add a little extra ginger to this batch (about 1 tbsp more than I usually do) because I thought it would bring out a little more sweetness and flavor. I also added a little less garlic because I read from my new book that it’s not necessary to put so much (even though I still put 5 cloves in each batch). I used anchovy sauce instead of regular fish sauce, and also tried soaking the gochugaru in the anchovy sauce for about 15 minutes before adding it to the porridge. Lastly, batch 2 I put straight into small 8 oz jars and batch 1 went into a large jar with about half a room of air in it (which makes me nervous because I’ve read you’re really supposed to fill it up and not let oxygen in... we’ll see how this effects the taste!) 

Recipe:

Batch 1: 

Salt .5 head napa (1.25 lbs) with 2 TBSPs of salt for 3.5 hours turning every half hour (except that last hour when I drank a pina colada at Broken Land with Kat)

Wash thoroughly 

Make porridge with 1.5 tsps of sweet rice flour, 1/2 cup water, 1 TBSP white sugar (added after thickened)

Cool porridge, blend 1/4 onion, 5 cloves of garlic (without ends), about 1.5 inch piece of peeled ginger. Mix 1/4 cup gochugaru with 2 TBSP of anchovy sauce and let it sit for 15 minutes. Combined all with 1 TBSP of chopped fermented shrimp with some brine.

Paint onto leaves and put into a way too large container with about half of its space left & seal on counter. The weather is considerably cooler than all the other times I made kimchi, it’s about 70 degrees tonight and looks like the week will be mid 70s.

Batch 2: 

Mix 1 cup salt with 10 cups water in a large bowl and plop that other half a head of napa (1.25 lbs) in there for 3.5 hours turning every half hour (again, except for the last hour because I was drinking a giant pina colada at a bar 

Return from bar and wash thoroughly.

Make porridge with 1.5 tsps of sweet rice flour, 1/2 cup water, 1 TBSP white sugar (added after thickened)

Cool porridge, blend 1/4 onion, 5 cloves of garlic (without ends), about 1.5 inch piece of peeled ginger. Mix 1/4 cup gochugaru with 2 TBSP of anchovy sauce and let it sit for 15 minutes. Combined all with 1 TBSP of chopped fermented shrimp with some brine.

Paint onto leaves and put into 4 8oz jars (because I’ve run out of the 32 oz jar) squish pretty tight. Notice that this is like the perfect amount of spicy paste and I’m not left with a ton. Also the color seems a little brighter and less thick. Seems promising. 

Things to note when tasting:

* Note how expensive per lb napa cabbage is at H Mart

* Does salt bath taste different from dry salting? Was the salt bath batch too hard because the salt didn’t wilt it down as much? 

* Does leaving half a jar unfilled make the kimchi taste bad because of the air that gets in?

* Does dividing into smaller jars effect taste?

Things learned:

* When adding fermented shrimp, blend with onion/ginger/garlic

* half a napa cabbage (1.25 lbs) fits into 4 8oz jars.

* Wear a god damn apron because you always end up getting shit all over your clothes

* For the love of god, take your contacts out before making kimchi. Eventually you are going to have to stick your finger in your eye to take them out and despite hours passing since your hands were covered in red pepper flakes, it will still burn the crap out of your eyeball.

[dhgown]

how to make 'cool' cabbage kimchi

how to make cabbage kimchi

I am going to show you one of my kimchi recipes. I must say that it is not a very traditional recipe but it works deliciously!

In this recipe, there is an unusual ingredient which is a ‘tomato’. If you add a tomato into kimchi seasoning mixture, it makes kimchi colour rather nice, soft red and even makes kimchi taste ‘cool’. I have to explain this word ‘cool’ to you. In Korea, we have a ‘cool’…

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[thistransient]

The Kimchi Question

What makes kimchi "good" or "bad"? I'm sure anyone who's eaten kimchi on the daily for any extended period of time knows that there is a wide range of kimchi quality. Instead of delivered lunches, we now have a cook at our school. She brings massive amounts of kimchi in plastic containers, and for a while it was good- better even- than the kimchi that had come with the teachers' and students' delivered lunches. But a few days ago I ingested a mouthful of suspicious kimchi, and made the bad choice of trying to wrestle it down after the smell and taste alerted me that something was wrong- my stomach heaved and there was a brief moment where I was sure it was going to see it come back up. Let's just say it smelled and tasted more like "rotten" than "fermented". I've been scared to eat the cook's kimchi ever since. (This happened before with the delivered lunch's radish kimchi, but I like radishes too much to be so easily deterred.) Anyone know what goes wrong in the process that causes some kimchi to be like this?

[seouleats]

Say Kimchi! Comic: Baechu Kimchi

First of all, I would like to thank everyone that has helped fund our Kickstarter Comic.  57 different backers have contributed $1,289. Thank you so much! We are 3 days from the final day and we are just $211 dollars from our goal. If anyone would like to help contribute to our project, we would truly appreciate it. If you can't contribute, then you can help by spreading this via social media networks or reblogging to help get the word out. Thanks so much. If you don't have a kickstarter account, you can also send a donation via paypal or credit card via this link.

Now, here is a sample of the first comic that has been colored by our talented Heejeong.

Dan