KIMCHI RECIPE
Veggies/Fruit
- 2 lb Napa Cabbage quartered and sliced cross-ways into 1 inch strips(1/8 to 1/4 for me)
- Place in large bowl and sprinkle liberally with Kosher Salt
- Toss and squeeze to distribute salt and bruise cabbage
- Let sit for 1.5 hours
- One bunch (12ish) Green onions sliced into 1/2 pcs
- 2 full sized carrots julienne sliced
- 1 medium sized Daikon/Korean Radish also julienne
- 1 pear or apple chunked
Paste ingredients
- 2 inch chunk of ginger sliced 1/4 inch
- 6 cloves garlic
- 1/4 c of fish sauce(red boat)
- Add ginger, apple, garlic and fish sauce to food processor/blender and make smooth paste
- Transfer paste to bowl and add 1/4 c Korean Red Pepper Flakes
Rinse, toss and squeeze cabbage while running under water in colander to remove salt(most all of it)
Add green onions, carrots, apple and paste to cabbage
Mix well by hand or with utensil
Pack into canning jar
Press down to remove air bubbles/spaces
Loosely cap jar and ferment for 4-7 days tasting at days 4, 5, 6, 7 and repeat pressing it down.
Once the taste is to your liking, snug cap and transfer to fridge stop fermentation
Very much in line with recipes I've seen on recipe blogs of Korean women(allegedly).
Oh, and his grooming has improved over the years. His youtube income has probably improved along with that. Kimchi recipe video was 2018.
The crude Kimchi I made isn't much like Kimchi. No red color or sauciness, both because I didn't use Korean Red Pepper Flakes. I have clear watery kimchi stuff. Too many other alternate ingredients too. Trying to replace Korean/Daikon radish with horseradish obtained via cocktail sauce and horseradish mustard was a bad plan. Cocktail sauce that had no HFCS had a ton of salt in it.
With no Daikon radish being available, I'm just going to have to buy kimchi until I can grow a Daikon type of radish. I've got seeds for a Japanese Daikon radish and bunching/green onions in the cart at Baker Creek. Both are frost hardy, 40-50 days, and people in my zone have grown both into Winter with one person in Nebraska having dug green onions out of the snow and others harvesting radish after hard freeze. I've got a raised bed frame up near the house that's not being used so I'll bring it down to the tunnel and fill it for the radish/onions. Will fluff the soil under it first since the Daikon can reach 2 foot long, 3 inch dia. If I can get 1 foot long, 2 inch dia, I'll be happy.
I can buy Korean red pepper flakes on amazon and try to grow some of the proper Korean peppers next year.
Meanwhile, I think my hot, salty, watery attempt at Kimchi will go well mixed with my last jar of thick, somewhat sweet, pepper/onion relish. Gonna try mixing a tiny bit to see.