How do you make kimchi?

Question

I don't want the simple recipe. I want to make the type that gets buried for a few months. How do you bury it? What type of crock? etc. Detailed instructions please.

Answer 1

I know what you mean, as for the crock, try a hardware store, they sell small ones for pickling things, a 3-4 quart size is fine, and for authentic Korean kimchi, you need all the right ingredients.

Lots of Chinese cabbage, I use some grated daikon, salt, Korean chili paste, sugar, oyster sauce or dried oysters, garlic, green onions and rice wine.

Kimchi is alot like German saurkraut, mix the flavour base, cut the cabbage into chunks about 3" long, mix with the flavour based, layer in the crock, and at the end top with some of the loose outer leaves from the cabbage, put a small plate, if you do not have a plate, wrap a plastic plate or piece of wood with saran wrap, and a small weight ( tin can, piece of brick), as for burying it I would recommend a cool dark place in your basement, not near a warm spots ( furnaceor water heater), if you have a crawl space under the stairs that is a great place even outside in a garden shed, not near the lawn mower, inside that is were I kept mine, just check every so often, just in case. 2 months is fine.

I am former chef in Canada and have eaten and made it, the Korean stores in Toronto Canada are were I prefer to get it, it is faster and is not likely to make the house smell like old socks??

Answer 2

here is the recipe but as for the crock, you really dont need one. just get a regular glass jar, dont use plastic. You really dont need to bury it either but if u want to, then just dig a hole about 2 or so feet and just put it in and cover it up, otherwise u can just keep it in the fridge or in the garage if its cold where u live


buy chinese cabbage and slice it whatever size u want, then soak it in a very salty water bath, when its done (a few hours) just add some red pepper paste that u can find at an asian market, then its done and u can eat it right then or just wait a little bit for it to pickle


btw....dont completely drain the salty water, leave a little bit

Answer 3

The books Wild Fermentation and Nourishing Traditions have some excellent detailed, yet very easy to follow, instructions on making kimchi.

Answer 4

Maggy is so close with her web site (below), but if you don't add dried shrimp (and/or oysters and mussels) don't bother to dig it up in the spring!

I would add about a cup to their recipe (honestly, that might be heavy -- make several batches starting with a quarter of a cup). Pulverize the shrimp -- treat it like a spice. Sometimes, I add a teaspoon or so to my stews or other western dishes (go lightly) you only want to confuse your guests, not assuming they're Koreans.

Answer 5

here's some good kimchi...
http://www.treelight.com/health/nutrition/UltimateKimchi.html

Answer 6

I really don't know I just buy it at the store

Answer 7

all it is is spicy pickled cabbage so SPICE THE PICKLED CABBAGE! THATS IT!
LOL