who knows how to make kimchee?

Answer 1

The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

joy pf pickling, Korean Cabbage Kimchi recipes

Makes about 1 1/2 Quarts

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Answer 2

Napa Kimchee Recipe

Ready in: > 5 hrs

Ingredients:

6 pounds Napa cabbage
1/4 cup Korean pickling salt or kosher salt
8 scallions, finely chopped
1 1/2 cup shredded carrot
2 tablespoons grated fresh ginger
2 tablespoons garlic, peeled and finely chopped
2 tablespoons candied ginger, minced
2 teaspoons sugar
1/2 cup Korean red pepper flakes
1 tablespoon kosher salt


Directions:

Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2-inch-wide pieces. Put the cabbage in a very large bowl and add the pickling salt. Toss so that the salt coats the cabbage evenly. Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. Rinse the cabbage with cold water and drain. Toss with the remaining ingredients and pack into a large crock or covered pottery casserole. Add water to cover, about 3 cups.

Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or in individual glass jars.

Serve as a relish with any Korean dinner or use in cooking meat or soup dishes.

Hope that helps.

Answer 3

The thing with kimchi is, every family in Korea has their own recipe. Same with mine. So it depends on what kind of kimchi you like. There's Baechu Kimchi (cabbage), Oi Kimchi (cucumber), etc etc. I heard there was a food network program about two weeks ago about Kimchi, check that out as well...

Not sure if they have recipes but these websites have a lot of other Korean recipes:

www.xanga.com/koreancooking and www.trifood.com

Good luck with everything!

Answer 4

Won Bok Cabbage, or many other vegetables also are good, like cucumbers, onions. Garlic Vinegar pinch of salt red hot chilli peppers,mix & bottle in a boiled sterilized bottle, you can put waxed paper or plastic wrap before screming the top on. Either refrigerate for awhile or I prefer to just leave it out for about a month unyil it gets really Miko (fermented)

Answer 5

I don't know how to make it but I love this dish. Will be watching to see if anyone has the recipe. My children are Korean and love this dish.

Answer 6

dude just buy it