Kimchi (Chinese Pickled Salad)
published by newsfeed on Jul 4, 2011
Temperature Absolutely effects the curing or fermenting of kinchi. I have never understood recipes that tell you to “age” the kimchi’ in the refrigerator because it never will. Warmth or even some pretty high heat will help the kimchi to aged perfection.
In the summer, I age my kimchi in the hot garage – over 80 degrees and up most of the time. It is perfect in about three days. Now, in the low 50’s would take about five days.
Mine is a mixture of
rough shredded napa cabbage layered with Kosher salt and a weighted plate in a large bowl put on top for about an hour the drained of excess moisture.
julienned carrots
green onions
chopped garlic
hot korean chili paste
fish sauce about a spoonful or so
sugar a bit
place in a large jar with a lid – not air tight and age till it tastes good.
I check mine every day while in the garage and give it a shake or two.
Kimchi (Chinese Pickled Salad)
INGREDIENTS
1 kg cabbage
1 tbsp salt
2 tbsp spring onions-chopped fine
1 tbsp garlic-chopped fine
1 tbsp ginger-chopped fine
1 cup soya sauce
1 1/2 tsp sugar
1 cup white vinegar
1 tbsp chilli flakes
Sesame (til) oil
METHOD
Chop cabbage, place in a glass or steel bowl and sprinkle salt over it, and mix well. Leave thus for 3-4 hours, till a little wilted. Squeeze a few times till cabbage has softened.
Mix in the rest of the ingredients except the oil and transfer into sterilized jars. Seal and leave for 24 hours, before using.
To serve garnish with some sesame oil.
# 1 by lapasan
July 4th, 2011 at 6:50 am #
Nice recipe. The picture makes me feel hungry.
# 2 by Thai Tea
July 4th, 2011 at 6:54 am #
Looks very appetizing!
# 3 by pattiann
July 4th, 2011 at 8:44 am #
Now I am hungry and I just ate. But I am not going to eat more because we are going to my sister’s house for filet mignon for Independence Day. Then golfing. No rain they kept saying we would get. Now it is south of us!
# 4 by Craigz
July 4th, 2011 at 9:44 am #
Looks good
Just how tasty is it?
# 5 by Borhan
July 4th, 2011 at 12:15 pm #
Great share. Thanks for posting.
# 6 by James DeVere
July 6th, 2011 at 2:00 am #
My favourite. Thanks for the recipe. j
# 7 by C. Lightingstrider
July 7th, 2011 at 6:59 pm #
yummy!