Kimchi Onboard

Kimchi  is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient
such as napa “chinese” cabbage, radish, scallion, or cucumber.

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as “spicy” or “sour”. In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time.

I learn this fast and easy procedure many years ago from my Korean Chief Engineer,

back when I was still serving a Korean ship.

Kimchi Onboard M.T. Ardea Photo by Nino Almendra
Kimchi Onboard M.T. Ardea
Photo by Nino Almendra

Now on with the cooking…

KOREAN KIMCHI

Prep. time: 1 day

Cooking time: 3minutes (for Flour thickening mixture)

Difficulty: Easy

Makes: 8 cups

You will need;


2 large Chinese cabbage (3kg)cut into half,then into large bite sized pieces
500 grams Salt (Iodized or Sea salt/Rocksalt)
4 liters Boiling water

(Optional) 250grms White Radish, quarted lenghtwise and sliced 1/4cm thickness. Add 1Tbsp. Salt

1 cup Water
2 tablespoon Flour

16 cloves (100g) Garlic crushed,finely chopped
2 thumbsized (100g)Ginger crushed,finely chopped
1 bunch (150grams) Spring onion cut 4″long
1 small (150grams) Carrots cut julienne
1 small (150grams) White radish cut julienne
100 grams Crushed Dried Chillies or 200 grams Sambal Oelek (you can add more if u like)
1/2 cup Anchovy sauce or Fish sauce (patis)
1 Tbsp. Anchovy Dashida or 2 tin(50g/each)Anchovy Fillet in oil, finely chopped
2 tablespoon Sugar

Direction;

Step 1, Brine the Cabbage.

Place cut Chinese cabbage into a large mixing bowl (atleast 6ltrs capacity).

Mix in Salt into Boiling water (it should taste like seawater),pour it into the Chinese cabbage.
Cover it w/ a pot-lid to keep the Chinese cabbage soak for atleast 6hrs.

Drain Chinese cabbage on a colander. Place an upside down side-plate to cover the Napa “Chinese” Cabbage,
put a heavy (5kg water/cooking oil bottle) weight on top of the plate to squeeze out the water from the Chinese cabbage.

Keep it aside for an hour.

After an hour of squeezing/draining the water out. Transfer it back to the large mixing bowl.

(Optional) You can also add White radish. Slice and mix with salt. Mix to cover white radish with salt. Keep it aside for an hour. After an hour, wash in cool running water, strain to to drain excess water. Add it to your brined Napa “Chinese” Cabbage. Keep aside until the Kimchi sauce is ready.

Step 2, Cook the sauce thickener.

Whisk the Water & Flour into a saucepan, bring it to boil on very high heat. It will thicken in a minute, so keep on stirring.

Take out from heat and keep aside to cool down.

Step 3, Mixing the Kimchi sauce.

Blend by hand the rest of the ingredients and the Flour/Thickener mixture.

Its best to wear a disposable food handling gloves to do this.

Add in the Chinese cabbage into the Chilli mixture. Taste to adjust spiciness.

Fermentation:

Wrap your mixing bowl with a film wrap or transfer it into sealed food container and

keep in a warm (room temp.) place overnight.

You can start consumming it the next morning,keep the left-over on the fridge.
it will start to taste sour after 2weeks which is just natural due to its fermentaion process and still safe to eat.

Annyeonghaseyo!!!

Enjoy your meal 😉

Here’s how I do it;

Step 1, Brine the Cabbage.

Napa "Chinese" Cabbage always use the freshest as it is your main ingredients for Kimchi.
Napa “Chinese” Cabbage always use the freshest as it is your main ingredients for Kimchi.
Cut into half or quarter lenghtwise...
Cut into half or quarter lenghtwise…
...Or cut it into chunks/bite sizes.
…Or cut it into chunks/bite sizes.
Transfer into a large mixing bowl.
Transfer into a large mixing bowl.
Mix in Salt into Boiling water (it should taste like seawater)
Mix in Salt into Boiling water (it should taste like seawater)
Pour
Pour in the Hot-Brine into the bowl of Napa “Chinese” Cabbage.
Cover it w/ a pot-lid to keep the Chinese cabbage soak in Hot-Brine for atleast 6hrs.
Cover it w/ a pot-lid to keep the Chinese cabbage soak in Hot-Brine for atleast 6hrs.
After 6hours.
After 6hours.
Drain
Drain Napa “Chinese” cabbage on a colander.
Place an upside down side-plate to cover the Napa "Chinese" Cabbage
Place an upside down side-plate to cover the Napa “Chinese” Cabbage
put a heavy (5kg water/cooking oil bottle) weight on top of the plate to squeeze out the water from the Chinese cabbage.
put a heavy (5kg water/cooking oil bottle) weight on top of the plate to squeeze out the water from the Chinese cabbage.
After an hour of squeezing/draining the water out. Transfer it back to the large mixing bowl.
After an hour of squeezing/draining the water out. Transfer it back to the large mixing bowl.

(Optional)

White radish, quarted lenghtwise and sliced 1/4cm thickness.
White radish, quarted lenghtwise and sliced 1/4cm thickness.
Add a tablespoon of salt.
Add a tablespoon of salt.
Mix to cover white radish with salt. Keep it aside for an hour.
Mix to cover white radish with salt. Keep it aside for an hour.
After an hour, wash in cool running water, strain to to drain excess water.
After an hour, wash in cool running water, strain to to drain excess water.
Add it to your brined Napa  "Chinese" Cabbage. Keep aside until the Kimchi sauce is ready.
Add it to your brined Napa “Chinese” Cabbage. Keep aside until the Kimchi sauce is ready.

Step 2, Cook the sauce thickener.

in
Whisk the Water & Flour into a saucepan.
Bring it to boil on very high heat.
Bring it to boil on very high heat.
It will thicken in a minute, so keep on stirring.
It will thicken in a minute, so keep on stirring.
Take out from heat and keep aside to cool down.
Take out from heat and keep aside to cool down.

Step 3, Mixing the Kimchi sauce.

In a large mixing bowl, gather the rest of the ingredients. Shown here; Garlic, Ginger and Spring onions.
In a large mixing bowl, gather the rest of the ingredients.
Shown here; Garlic, Ginger and Spring onions.
I use a Japanese Mandolin Benriner for carrots and white radish. I use the fine blade to make a "Angel-hair cut". Doesn't matter if you don't have a Benriner, you can also do a fine jullienne cut using your knife.
I use a Japanese Mandolin Benriner for carrots and white radish.
I use the fine blade to make a “Angel-hair cut”. Doesn’t matter if you don’t have a Benriner, you can also do a fine jullienne cut using your knife.
White Radish Angel-hair cut on Japanese Mandolin Benriner.
White Radish Angel-hair cut on Japanese Mandolin Benriner.
Add white radish and carrots into the mixing bowl.
Add white radish and carrots into the mixing bowl.
Add Crushed Dried Chillies. It is the best way to use if you are serving it to koreans, but for other nationalities this could be very spicy for them.
Add Crushed Dried Chillies. It is the best way to use if you are serving it to koreans, but for other nationalities this could be very spicy for them.
Sambal Oelek is a good substitute for Crushed Dried Chillies. It is mild, perfect for 1st timer to try Kimchi.
Sambal Oelek is a good substitute for Crushed Dried Chillies. It is mild, perfect for 1st timer to try Kimchi.
Pour in the Anchovy Sauce/Fish Sauce.
Pour in the Anchovy Sauce/Fish Sauce.
If Anchovy Dashida is not available, especially here in Europe, I use Anchovy fillet in oil as a substitute.
If Anchovy Dashida is not available, especially here in Europe, I use Anchovy fillet in oil as a substitute.
Add finely chopped Anchovy Fillet (include the oil).
Add finely chopped Anchovy Fillet (include the oil).
Add the sugar.
Add the sugar.
Pour in the Flour Thickening mixture.
Pour in the Flour Thickening mixture.
Now this is the fun part! :D Start mixing the Kimchi sauce.
Now this is the fun part! 😀
Start mixing the Kimchi sauce.
Take a few pieces of Napa "Chinese" Cabbage and add the Kimchi sauce, taste it. Now you adjust the taste or spiciness.
Take a few pieces of Napa “Chinese” Cabbage and add the Kimchi sauce, taste it.
Now you adjust the taste or spiciness.
Add the Kimchi sauce to the Napa "Chinese" Cabbage.
Add the Kimchi sauce to the Napa “Chinese” Cabbage.
Blend by hand.
Blend by hand generously.
Half of the job is done! Now you only need to wait overnight to get the best taste of it.
Half of the job is done! Now you only need to wait overnight to get the best taste of it.

Fermentation:

Wrap your mixing bowl with a film wrap or transfer it into sealed food container and keep in a warm (room temp.) place overnight.
Wrap your mixing bowl with a film wrap or transfer it into sealed food container and keep in a warm (room temp.) place overnight.

Lets Procrastinate a bit…

Kimchi is one of my wife They Zy’s favourite.

Since today is her Birthday, I DIY something special for her…

DIY by The Cookonboard Photo by Nino Almendra
DIY by The Cookonboard
Photo by Nino Almendra
DIY by The Cookonboard Photo by Nino Almendra
DIY by The Cookonboard
Photo by Nino Almendra

THE FEAST BEGINS HERE…

After patiently waiting overnight, you can now taste and enjoy the fruit of your passion.
After patiently waiting overnight, you can now taste and enjoy the fruit of your passion.
Kimchi Onboard Photo by Nino Almendra
Kimchi Onboard
Photo by Nino Almendra
Kimchi Onboard Photo by Nino Almendra
Kimchi Onboard
Photo by Nino Almendra
Kimchi Onboard Photo by Nino Almendra
Kimchi Onboard
Photo by Nino Almendra

Kimchi is also a main ingredient for many Korean dishes such as

kimchi stew (김치찌개; kimchi jjigae),

kimchi pancake (김치부침게; kimchijeon),

kimchi soup (김칫국; kimchiguk),

and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).

Thanks alot for spending your precious time on my blog and hope this recipe encourage you to try making some Kimchi.

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