Homemade Kimchi

Kimchi* means SPICY, but it does not have to be. Then, too the smell might hold back guest or family. Judy and Mike like it; no one else in the house does. So keep homemade kimchi refrigerated in a jar and bring it out when no one is around.

집에서 만든 김치 (Korean)

/jib-eseo mandeun gimchi/

makes 1 quart (95 ml)

-marinate for a week-

1 pound (450 g) Chinese cabbage

1 large carrot (sliced into thin long strips)

1/4 pound (115 g) daikon radishes (sliced into thin long strips)

1 cucumber (sliced into long strips)

2 scallions (thinly sliced the entire scallion)

1/2 cup (120 ml) soy sauce (optional) (liquid aminos-gluten free)

1/2 cup (120 ml) water

1 1/4 tsp. (6 ml) fresh minced ginger

4 or more garlic cloves

red pepper flakes (as much as you like) or dried hot red peppers (split in half, lengthwise) 3 will be hot

일 /il/ 1. Slice the cabbage lengthwise into quarters.

이 /ee/ 2. Remove the tough core and then slice the quarters into 1-2 inch (2,50-5 cm) long strips.

삼 /sam/ 3. Toss together: cabbage, carrot, daikon, soy sauce (optional) and water in a bowl.

사 /sa/ 4. Cover loosely and let it stand overnight.

오 /oh/ 5. The next day, drain the liquid into a bowl.

육 /yook/ 6. Add ginger and pepper flakes/hot peppers to the vegetables. Toss.

칠 /chil/ 7. Pack the vegetables into a clean, sterilized jar(s). Pour the liquid mixture into the jar(s). Be sure the vegetables are covered completely. Add more water if needed.

팔 /pal/ 8. Either refrigerate the jars or let stand at room temperature for 3-5 days to ferment then refrigerate the kim chee for 3-4 days more.

구 /gu/ 9. Once the cabbage becomes translucent, it's ready to serve, if there is anyone else around to enjoy it with Asian food.

십 /sip/ 10. Add it to make Korean dishes:

• kimchi stew (김치찌개; kimichi jjigae)
• kimchi soup (김칫국; kimchiguk)
• kimchi fried rice (김치볶음밥; kimchi bokkeumbap)
• stir fried noodles with kimchi and sauté mushrooms

*Kimchi is rich in vitamin A & C, thiamine (B₁), riboflavin (B₂), calcium, and iron, and contains a number of lactic acid bacteria.

* It is eaten all through Asia (Thai is very hot. Japanese is milder.)

Ways to add kimchi to other dishes:
https://veggiefernandezs.blogspot.com/2018/02/a-la-kimchi.html