Making your own kimchi is easier than you think
Kimchi: AKA fermented cabbage, is one of the healthiest foods for your gut. Chef Randy Feltis shares how to make the dish yourself.
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Making kimchi with local ingredients
Regionalizing, or adapting recipes for local ingredients, is becoming big in culinary circles. Fermented food also is becoming popular for its health-promoting benefits. Baechu kimchi, the commonly recognized Korean red-pepper spiced picked cabbage side dish, brings the growing intrigue of Korean food together with pickling. This video shows how you can substitute commonly available chilis for Korean ones to achieve the desired spiciness and flavor.
How To Make Kimchi Like A North Korean | Green Press
You can go vegan/crustacean friendly with this recipe using red bean curd/miso paste instead of shrimp paste. However, vegan fish sauce contains more chemicals than a bottle of shampoo, so it’s best to get organic quality ingredients without the msg (additive 621). This is an easy recipe and takes very little time to prepare, though allow a few days for it to ferment...
Why Would You Eat Fermented Cabbage?
It's not for the faint hearted. The delicate. Pungent and potent is an understatement. I mean, it has fish sauce. That said, it's as nutritious as it is flavourful. I love dishes with personality that help me out internally.
Kimchi, and all fermented foods, have been trending big time the last few years. The probiotic properties are famous for helping out your digestive system. Fermented foods contain bacteria, yeasts and fungi, which sounds like something that would make you sick, but it's the opposite. These live micro-orgasms represent the home team. They'll fight disease, boost your immune system and improve digestion.
This Korean fermentation is not for the faint hearted. It's actually Kim Jong-un's recipe. He got it off his Dad.
You can access it here:
Pungent and potent is an understatement. I mean, it has fish sauce and shrimp paste (for vegan, use red bean curd/miso paste). That said, it's as nutritious as it is flavourful. We like dishes with personality that help me out internally.
Kimchi, and all fermented foods, have been trending big time the last few years. The probiotic properties are famous for helping out your digestive system. Fermented foods contain bacteria, yeasts and fungi, which sounds like something that would make you sick, but it's the opposite. These live micro-orgasms represent the home team. They'll fight disease, boost your immune system and improve digestion.
Want to know more? Check out the full blog post here:
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How To Make Traditional Kimchi - Northern Irish Style! PART 1 아일랜드 김치
Here are instructions on my personal recipe twist of Traditional Korean Kimchi 아일랜드 김치 - I Hope you enjoy it! Give it a try! Check out Part 2 for the jarring process!
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Kimjang Project: North Korean Style Kimjang Kimchi
Bukhansik Kimjang Kimchi / 북한식 김장김치 is a type of North Korean style kimchi. Typically, North Korean kimchi tends to use fewer ingredients than kimchi made in South Korea or China, but this kimchi is closer to the original form of kimchi made during the Joseon dynasty (1392-1910).
Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad.
The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund.
To read more about the project, visit kbce.org.uk / kimjangproject.com
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Main Ingredients:
- 3 Halves salted Korean cabbage (1 half approx. 500g)
- 500g Korean radish (julienned)
- 3 Spring onions (diagonally sliced into 4cm lengths)
Seasoning ingredients:
- 50g Korean red chilli pepper powder (Taeyangcho gochugaru)
- 20g fine sea salt
- Pinch of sweetener
- 15g Garlic cloves (finely chopped)
- 5g Ginger (finely chopped)
- 1 Royal gala apple (deseeded and blended)
- 20g Fermented shrimp paste (Saeujeot)
_____
Method:
1. Put the julienned radish and red chilli pepper powder in a large mixing bowl and mix
them thoroughly.
2. Blend an apple with a little water to make an apple juice and put in a muslin bag to
filter any bits.
3. Add the strained apple juice and the rest of seasoning ingredients into the bowl
and mix them well.
4. Place one cabbage quarter in the bowl and spread the julienned radish mixture
over each leaf, one or two tablespoons for large leaves.
5. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the
outermost leaf.
6. Place the kimchi in an airtight container and leave it at room temperature (normally
between 20 and 24°C) for two days depending on the weather and personal
preference (how fast you want your kimchi to mature) then store in the fridge.
Notes:
• North Korean kimchi usually uses fewer ingredients than kimchi made in South Korea or
China, but this kimchi is closer to the original form of kimchi made during the Joseon dynasty
(1392-1910).
__________
This is shared under a Creative Commons license (CC-BY-NC ) ' Attribution Non-commercial'.
Please attribute as Kimjang Project (2020) by KBCE, funded by The National Lottery Heritage Fund, licensed under CC-BY-NC.
Mild Kimchi for those who can't handle spicy food
Napa Cabbage Kimchi for Kimchi Rookies
Napa cabbage 2.5 KG (5.5 pounds/ 88oz)
Water 6 Cups ( 3 hot, 3 room temp.)
Salt 250g in total, 100g(3.5oz)for sprinkling directly and 150g(5.3 oz)for mixing with hot water
Daikon radish 250g, cut into 5mm matchsticks
*Cooked rice 60~70g (a big heap of 4 TBS) - This is very convenient if you are planning to eat a bowl of rice with your Kimchi, anyway. Just cook a little extra for the recipe.
* If you want to use glutinous rice flour paste,
Mix 1 cup of water and 3TBS of glutinous rice flour, and whisk constantly till it boils- the consistency should be like crepe batter.
(for red paste)
garlic around 6-7 cloves 20g /0.7oz
ginger (the size of a big garlic clove) 5g /0.2oz
¼ piece of one onion
green onions around 6, cut into 1~2 cm length (half to one inch)for green parts, white parts should be thinly sliced
pear 150-200g, weighed without core and skin
apple 100g, weighed without core and skin
water around 70ml (flexible depending on how thick your glutinous rice flour paste is)
Korean red chili powder 100g
Anchovy fish sauce 6 TBS ( if you like having salty fermented shrimp, then replace 2TBS out of 6TBS with the fermented shrimp. I’m using just anchovy fish sauce in the video.)
sugar to your liking - I used 1TBS
If I want to keep this Kimchi for more than 3 months, I would submerge the Kimchi in brine by adding more water and some extra salt into the paste. (per 1 cup of warm water , 1 TBS of sea salt)
Come and check my regular nappa cabbage Kimchi here ,
#mild #kimchi #korean_food