How to Make Cabbage Kimchi plus one more

[Deleted]

How to Make Cabbage Kimchi
Makes 1 quart

What You Need
Ingredients
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt (see Recipe Notes)
Water (see Recipe Notes)
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons seafood flavor or water (optional, see Recipe Notes)
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
Equipment
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
Instructions
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
Recipe Notes
Salt: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.
Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

Green Zucchini Kimchi

Yields | 4 cups |

2 medium green zucchini
1 tsp kosher salt
3 cloves garlic, minced
1 bunch green onions, small dice
1 1-inch knob ginger, grated
2 Tbsp rice vinegar
2 Tbsp gochujang
1 tsp granulated sugar
½ tsp fish sauce
| Preparation | Slice zucchini in half lengthwise and then into thin half-moons. Place zucchini in a glass bowl and sprinkle with salt; allow to sit for 30 minutes. In a small bowl, combine remaining ingredients and set aside.

After 30 minutes, squeeze moisture out of zucchini and discard all liquid from bowl. Toss zucchini into prepared mixture, using your hands to massage and combine vegetables. Place kimchi in a 32-ounce glass jar, cover and refrigerate for 12 hours. After 12 hours, kimchi is ready to serve. It can also be stored for up to 1 week in refrigerator.

(gochujang) Substitute

Servings: 6
Ingredients
1
tablespoon
soybean paste or miso (can be omitted if unavailable - but will change the taste)
3
tablespoons
finely ground red chile pepper
1
teaspoon
sugar
3
each
cloves pressed or minced garlic
1
teaspoon
soy sauce
1
teaspoon
Korean rice wine or a cooking wine
1
teaspoon
pure roasted sesame seed oil


water as needed
Procedure
Directions
In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
Allow to sit at room temperature for at least one half hour.
Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
Refrigerate until use.
Nutrition Facts
Serving size: 1/6 of a recipe (0.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

If you do not want to use chili red pepper use paprika instead.

Oh well now I lost the sites where I got these from. Sorry.

[kit]

In a word... "blecch!"

[Clipper]

I seldom eat kimchi, but when I have had a desire to do so, I find that the kimchi sold in the supermarket in jars is quite good. It is not something one would eat a lot of unless your are of Korean descent and it is an ever present condiment or side dish on your daily table.

I like kimchi, but I don't eat a lot of it. I once put some on a hot dog in place of sauerkraut or coleslaw. I got the idea from those here in the South that put coleslaw on a hot dog. Not my cup of tea. The heat from the spicy kimchi was good, but the pungency of the garlic and bitter bite of the daikon radish, coupled with the heat of the pepper flakes, was not a good combination. When I get that infrequent desire to eat the stuff, I just take a small portion of it on the side of my plate as a side dish. It's hardly something I would want a large helping of.

I developed a taste for it when I was a firefighter at the AF base. One of our military firefighters was married to a Korean gal that used to have authentic Korean Kimchi shipped to her from her relatives in Korea. Genuine Korean kimchi is well fermented and smells horrible. It is one of those things that a small dab will do ya, haha.

[Deleted]

When I lived on Taylor Ave the next door neighbors were Korean and they would bury their Kimchi jars in the backyard. Very stinky. I like the version here because you can vary the fermentation process to make it less stinky. I would not put hot pepper in mine but paprika along with just a small pinch or red pepper flakes. To make less hot.

The man down the hall from me makes a fermented milk which is like a stronger yogurt. I buy it now and then at Walmart. Very good for digestion. Kefir is its name. I like the blueberry flavor.