How to Make Kimchi

902 WordsJul 19, 20124 Pages
How to Make Kimchi Learn how to make a simple, everyman's kimchi. By: Len Santos of Heny Sison Culinary School Learn how to make a simple, everyman’s kimchi. Yield about 10 small bottles DOs • Wear gloves when mixing the chili paste. • Store kimchi in a cool, dark place— the fridge is the best. • Make kimchi using different vegetables using the same procedure. DON’Ts • Never use a reactive metal container to store kimchi. Use glass, porcelain, or stainless steel instead. • FYI, plastic will be permanently stained by the chili. 1. Cut root end of 1 long Chinese cabbage (about 500 grams) . Separate the leaves. 2. Put 1 cup rock salt in a large ceramic bowl and add 5 cups water . Stir to dissolve.…show more content…
This apple/pear/onion blend adds a hint of natural sweetness to the kim chi - most commercial varieties simply add a cup of sugar. Now put on a pair of gloves so that you can get right in there and give everything a solid toss and rubdown. Gloves are necessary, as the red chili flakes/powder will make your bare hands burn. And voila, you have homemade kim chi that should please even the fussiest of Korean food critics. You want to bottle the kim chi up in glass bottles, cap them, and leave them out at room temperature for 24 hours before refrigerating. One word of warning: don't fill the jars right up to their tops, as the contents will expand a bit as the kim chi ferments, and filling the jars to their rims will likely result in leakage. Here's a look from up top: And from the front in all its glory: After 24 hours of fermentation out in room temperature, transfer capped bottles to the refrigerator and take portions out as needed. The kim chi will continue to ferment while refrigerated, and will keep for at least a month. The longer it ferments, the more sour it will get. Personally, I prefer kim chi that isn't sour at all, so we tend to use these bottles up within a week or
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