Your homemaid recipe for Kim Chee using any type of veggies.?

Question

Hence the homemade it is possible you know. How do you think it was invented? I've made my own before but am just wondering if any one else has a good recipe.

Answer 1

There are literally 100's of different Kimchi recipes. Here are three of the more popular below.

Cabbage Kimchi
Ingredients:
2 lbs. Napa cabbage
1 Tbsp. salt
2 Tbsp. chopped scallions ( spring onions)
1 Tbsp. minced garlic
1 Tbsp. minced ginger
1/2 light soy sauce
1 1/2 tsp. sugar
1/2 cup white vinegar
1 Tbsp. chili flakes (crushed red pepper flakes)
Oriental sesame oil


Directions:
Chop cabbage coarsely and place in a glass bowl. Sprinkle with salt and let stand for 3-4 hours until wilted.

Squeeze until the cabbage has softened, then drain off excess liquid and add all the other ingredients, except the sesame oil.

Transfer to sterilized jars, seal and leave in a cool place for at least 24 hours before using.

It will keep for several weeks in the refrigerator.

Sprinkle with sesame oil before use.

Yields 2 pounds.

Cucumber Kimchi (Oi Sobagi Kimchi)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Oriental Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Kirby cucumbers
5 Green onions -- finely chopped
1 Head garlic -- finely chopped
2 tablespoons Fresh ginger root -- finely ch
2 tablespoons Salt
2 teaspoons Sugar
teaspoon Cayenne pepper


1. Cut cucumbers in quarters, the long way. Rub with salt (extra to the 2
tbsp above) and let stand for an hour.

2. Mix the onion, garlic, ginger, red pepper, salt and sugar.

3. Rinse the cucumbers lightly. Pack them into a jar and cover with the
mixture from #2. Add water to fill the jar.

4. Let sit in refrigerator for ATLEAST 3 days. The longer they sit, the
better- I've had mine for 2-3 weeks and they get more flavorful with time.
Hot radish "kimchi" (Kaktugi)

Hot radish "kimchi" (Kaktugi) is a type of winter "kimchi". Radish is the main material, and red pepper, garlic, ginger, green onion, salt-fermented shrimp and etc, are added. Whole radish is washed, trimmed, and cut into dices. It also has a process of fermentation.



Preparation procedure for whole-cabbage kimchi

Ingredients
1 piece Korean white radish
1/4 bundle watercress
1/3 cups of coarse salt,1 green onion
1/2 cup red pepper powder
1 knob ginger, 2 cloves garlic,1tbsp. pinenuts, red pepper threads
1/2 cup salted soused shrimp, 1 tbsp. sesame seed and 1tbsp. sugar

Methods
Select plump, firm Korean radish. Cut the radish into cubes 3/4" by 1". Sprinkle with salt and let than stand.
Cut the green onion and watercress stems into 2" lengths.
Mix the salted radish cubes with the red pepper powder. Boil the glutinous rice flour with water into a thin paste-gruel and let cool.
Add the green onion,watercress,garlic,ginger and glutinous rice paste-gruel to the colored radish and mix well. Season with salt.

Answer 2

KIM CHEE

2 lbs. celery, cabbage or white cabbage
1/2 c. coarse salt
1 qt. water
1 tbsp. hot red pepper flakes
1 clove garlic
1 tbsp. fresh ginger or 1/2 tbsp. dry ginger
1 tbsp. sugar
2 green onions, finely chopped

Wash cabbage and chop coarsely. Sprinkle with salt and add water and let stand for 15 minutes. Rinse cabbage in cold water and drain. Add the rest of the ingredients and pack into quart jars. Cover and place in refrigerator and let ripen 4-5 days.

Answer 3

Here is my recipe...Everyone who tries it likes it. Hope you do too.

2 WHOLE CHINESE CABBAGES
1 CHINESE (DAICON) RADISH
7 GREEN ONIONS
2 OUNCES MINARI*
10 CLOVES GARLIC
1 OUNCE GINGER
1/2 CUP SHRIMP SAUCE* (Sae Wu Jut) or fish sauce (Kanari Jut)
1/2 CUP GROUND RED PEPPER (CAYENNE)
1 CUP LARGE GRAINED SEA SALT
1 TBSPOON REGULAR SALT
1 TEASPOON SUGAR
1 RED CHILI PEPPER
2 TABLESPOONS ROASTED SESAME SEEDS
1 CUP WATER

*Minari is drop worth, or Japanese Parsley, but if you cannot find it, use another kind of parsley. (Be Creative!)

*Sae Wu Jut is shrimp sauce, but you can use other fish sauce.

DIRECTIONS:

1. From base of cabbage make deep cross marks with knife, and use hands to separate into 4 pieces. In about 140 oz. water, pour 3 cups of the sea salt and mix well. Put cabbages in the water and let sit for about 3-4 hours. Take them out, rinse well with fresh water and drain.

2.Meanwhile, in a big container, mix ground red pepper with 1 cup water. Put shredded radish in and mix well...until radish turns a reddish color. Cut Minari and green onion into 2 inch long pieces. Chop garlic, chili pepper and ginger well. Put Minari and green onion, garlic, ginger, chili pepper and toasted sesame seeds ( 2 tablespoons ) into the mixture and mix well. Add shrimp or fish sauce, 1 Tablespoon salt and 1 teaspoon sugar.

3. Put the mixture from #2 in between every cabbage leaves. Don't miss any leaves without the mixture. I use one of the outer leaves to wrap around the quarters of cabbage to help hold the mixture in. Stuff the prepared cabbage quarters into a large jar or other container available to you and cover with lid. Leave at room temperature for 8-12 hours.

You can store Kim Chee in the fridge for up to 5 months. If your Kim Chee becomes too fermented, you can use it for other recipes in your cooking, such as soups.

Enjoy!

Answer 4

I don't have a recipe, but have an absolute favorite: cucumber kimchee. A liitle bit of FRESH crunchyness with the snappy spices and it's a winner!

Answer 5

I don't have one but you may try these:
http://www.cs.cmu.edu/~mjw/recipes/preserves/kim-chee/kim-chee-coll-2.html

Answer 6

www.epicurious.com - plenty of recipes to choose from there.

Answer 7

I don't get your question. I would just buy it at the store.