Kimchee

By any other name, kimchee* 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 kimchee refrigerated in a jar and bring it out when no one is around.

김치

(Korean)

キムチ

(Japanese kēmūchē)

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

1. Slice the cabbage lengthwise into quarters.

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

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

5. Cover loosely and let it stand overnight.

6. The next day, drain the liquid into a bowl.

7. Add ginger and pepper flakes/hot peppers to the vegetables. Toss.

8. 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.

9. 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.

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

11. 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

*Kimchee 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