Does anyone know how to make homemade Kim-chi?

Question

My husbands ex wife was a korean and his mother -in-law made him tons of Kim-chi. I would like to get the recipe from someone that knows how to make this and make it for him. Thanks

Answer 1

Kim Chi is a dish that is not made by measurements it is done by taste.

First, you must locate what is known as red pepper powder (kim chi powder). It is usually found in Korean/asian markets. It is not like the red pepper you find in our American grocers.

Next, you need Accent seasoning (This will act as your preservative)

Believe it or not it is as simple as using the Season all salt for the main seasoning. Also you make use garlic powder but I prefer tons of fresh garlic.

You will also need Chinese Cabbage (Napa) .Seperate the leaves and wash and put cabbage in bowl. The water you will need will already be in the cabbage so make sure you wash it well. You will make 3 cuts in the cabbage. One on the diagonal starting at the top on each side and then across the middle. Do this all the way downward until you complete each leaf.

Next chop 2 bunches of green onion.

Okay it is a layering thing now.Not difficult and you can tweak the seasoning when you are done. Put IT IN THE FRIDGE. It takes about 3 days for the full flavors to come out.

Put a layer of cabbage in a lg. mixing bowl first. Then add about a handful of green onions.Sprinkle the Season all (mccormick) around the bowl. Next add 2-3 cloves of minced garlic or just sprinkle a layer of garlic powder around that layer. Next sprinkle the ACCENT , then a bit of the red pepper powder.
Keep repeating this process until all of your cabbage is used.
You will use a ton of garlic. (try buying the already minced kind in the veggie dept of your grocer).

On your final layer add all of the above. Taste then add more red pepper if needed for hotter Kim Chi. It is at this point you will add SALT. Taste as you go so it won't be too salty. Remember that as the days go by the seasoning will seep deeper and deeper into the cabbage and will become more pronounced.

Answer 2

Here you go, this should come out great!





Kim chi (pronounced kim'-chee) is a Korean spicy fermented side dish that may boost immune function. The key ingredient is a natural organic acid called lactic acid, that's also found in sauerkraut, milk, yogurt, kefir (a yogurt-like beverage), meat, probiotic supplements, and beer.
INGREDIENTS:
1 head of Chinese or Napa cabbage
4 teaspoons non-iodized (kosher or pickling) salt
1 garlic clove, thinly sliced
1 teaspoon fresh ginger root, grated
dried chili flakes
2 1/2 cups cold water
PREPARATION:
1. Wash the cabbage and remove any wilted outer leaves. Split the cabbage in half, then cut it into 1 inch pieces.

2. Mix the water and the salt together. Add the cabbage pieces. Place a plate or another weight to keep the cabbage pieces submerged in the water. Leave it to soak overnight.

3. Drain the salt water, but save it in a separate container.

4. Mix the cabbage thoroughly with the remaining ingredients and put it in a clean quart jar. Press down the mixture in the jar until salt water rises. The cabbage should be submerged. If not, add some of the brine you saved.

5. Add a weight to keep the cabbage submerged. You can use anything that fits into the jar, but it must be sterile and be suitable for food preparation.

6. Check on the cabbage daily. If it's not submerged, open the jar and use a spoon to push down the cabbage.

7. The jar should be left in a warm place, such as on the kitchen counter for about a week. After that it's ready to eat, and can be stored in the fridge.