I'd like to prepare authentic korean and vietnamese kimchi. anyone knows how?

Question

I've tasted both and have developed an equal liking for each one. Is there a way I could prepare them with the available ingredients in Manila?

Answer 1

Here's a pretty good recipe. You should be able to find most of the ingredients in Manila. You can substitute the hot peppers with any hot red peppers that are local to you. Dashi is a fish broth usually made out of dried bonito flakes and salt. Authentic kimchi usually is cured with raw fish or oysters. Dashi or even fish sauce is a safe alternative to get that fishy flavor.


Ingredients:
1 head Chinese cabbage -- prepared as directed
1 pound salt -- NOT Iodized!
1 tablespoon cayenne pepper
6 whole spring onions -- finely chopped
3 whole red chili peppers -- finely chopped
3 tablespoons fresh ginger root -- finely chopped
2 cups Dashi
2 tablespoons soy sauce



Directions:
1. Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers.

2. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible.

3. Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chilies, and ginger.

4. Fill pot with the Dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce.

Answer 2

I make it in Canada from a recipe given to me by a friends Korean grandmother, tradtional Kimchi is a nice compliment to all meals, but none of the one's listed has 2 of the most important ingredients, in Korea they use a fish based sauce, similar to Vietnamese Nam Pla, or Oyster sauce like with chinese cuisine, or some add the dried preserved oysters you can get at Chinese herbal stores.

The cabbage should be cut in chunks, mixed outside the container and then layered, find a self sealing jar, one with a wire closure, the ingredients in Manila in the Phillipines should be easy to find, and if you really want to do it like in the countryside in Korea, you must bury it for 1 month to let it ferment and age it, but that is a optional process, the other 2 recipe are good, choose one and add the extras I stated and you will have something anyone from Korean would be proud of serving.

Answer 3

Kimchi

8 servings 3¼ hours 10 min prep
Change to: servings US Metric
14 cups napa cabbage, coarsley chopped (about 2 pounds)
3 tablespoons salt
1 1/2 cups water
1 cup green onions, coarsley chopped
4 teaspoons fresh ginger, grated peeled
1 1/2 teaspoons red pepper flakes, crushed
4 garlic cloves, minced

Place cabbage and salt in a large bowl, tossing gently to combine.
Weigh down cabbage with another bowl.
Let stand at room temperature 3 hours, tossing occasionally.
Drain and rinse with cold water.
Drain and squeeze.
Combine cabbage, water and remaining ingredients.
Cover and refrigerate at least 4 hours.