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Kimchi: Difference between revisions
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== Ingredients == | == Ingredients == | ||
* | * Water | ||
* Cooked white rice (leftover rice is fine) | * Cooked white rice (leftover rice is fine) | ||
* Cabbage | * Cabbage | ||
* Radish, mostly cut sliced long and thin (3 inches and 3 mm thick), and leave some in contact for making them into blocks later during storage | |||
* Garlic | |||
* Korean chili powder | |||
* Minced apple and Asian pear (alternatively, ripe peeled persimmons without seeds) -- used instead of sugar | |||
* Salted shrimp (젓갈) | |||
* Salted fish sauce (진젓) | |||
* Green chives (쪽파), cut to about an inch | |||
* Hairtail (aka cutlassfish) | |||
* Slices of front hock (pork) | |||
== Direction == | |||
# Prepare cabbages | |||
## Wash thoroughly | |||
# Make kimchi sauce | |||
## Pour minced garlic into a container | |||
## Grind cooked white rice with water (instead of sticky rice liquid, called 찹쌀풀 in Korean) and pour it into the container | |||
## Pour chili powder | |||
## Put salted fish sauce | |||
## Put (fermented0 salted shrimp | |||
## Put minced apple/pear or permissions | |||
## Mix well with hands | |||
## Mix in sliced radish and chives | |||
## Prepare fish and | |||
##* Cut off the tail and the fin | |||
##* Cut off head diagonally from the back of the head and diagonally down | |||
## Cut to about height, width ratio of 1:2 blocks | |||
#* Scrape out organs | |||
# Scrape in kimchi sauce between cabbage leaves | |||
#* Don't stuff it with sauce, but lightly scrape it in equally | |||
# Store | |||
## Fold from the loose end with two flaps hanging to the side | |||
## Use the remaining flaps to wrap around the fold | |||
## Take a few green leaves and wrap about two blocks of fish and put in between prepared cabbages | |||
##* Note: adding more fish will dilute the saltiness, due to its water content | |||
##* Fish will need to be fermented more than 3 months before eating | |||
## Add cuts of radish to the side as a means to adjust saltiness (water from radish will further dilute) | |||
## Spread out slices of front hock in between layers of cabbages in the container | |||
##* Kimchi gains a "cool" taste ("전지가 들어가면 시원해 짐") as it ferments according to an expert | |||
## Fill out the gaps on the top with loose (seasoned) leaves | |||