kimchi lesson from mom
W has been asking me to learn to make kimchi from my mom forever, since we first met probably! but i know it's pretty much an all day process that is very labor intensive and usually makes a LOT (my mom buys one huge box of napa cabbage when she makes it), and even my mom says to just buy it if we can't get some from her. she came out to visit for a week and while she was out, i decided to finally just ask her to teach me. she showed me the easier way to make it, i call it "shortcut kimchi" but the real name is "mahk kimchi." it still tastes very good, and it's really quick and easy to make. and you can make smaller quantities so you don't have a million jugs of kimchi all over the house!
what you need:
1 head napa cabbage
1 small piece daikon or korean radish (about 1/2 cup sliced)
1/2 tspn grated ginger
4 cloves crushed garlic
2 green onions
4-5 Tbsn Korean chili powder
1 tspn brown sugar
1 Tbsn Korean salted shrimp
1 Tbsn fish sauce
the method:
tear off the leaves of one napa cabbage. rinse 2x in cold water. then using a knife, you can cut them length-wise into strips like my mom does here, or you can chop them width-wise (your preference).
using coarse sea salt, sprinkle salt on one layer of cabbage. repeat til all the cabbage has been cut and salted.
let sit for about 1.5-2 hours, cabbage should be wilted and stem parts should be fairly soft. rinse off any excess salt, and let drain til all the water has been removed (about 30 minutes).
meanwhile, slice a small piece of daikon or korean radish, into thin half moons and set aside.
when cabbage has finished draining, add 1/2 tspn grated ginger and 4 cloves crushed garlic.
add 2 green onions, sliced about 1" in length and sliced radish. add 4-5 Tbsn Korean chili powder (to your taste), 1 tspn brown sugar, 1 Tbsn Korean salted shrimp and 1 Tbsn fish sauce.
mix well by hand. take a taste. if it's not salty enough, add more shrimp or fish sauce. DO NOT ADD SALT!!
after everything is well mixed, voila! you have mahk kimchi! yummm! :)
this type of kimchi can be eaten right away, and lasts about 1 week in the fridge. see, didn't i tell you it was easy? :) happy kimchi making (and eating!)!
W has been asking me to learn to make kimchi from my mom forever, since we first met probably! but i know it's pretty much an all day process that is very labor intensive and usually makes a LOT (my mom buys one huge box of napa cabbage when she makes it), and even my mom says to just buy it if we can't get some from her. she came out to visit for a week and while she was out, i decided to finally just ask her to teach me. she showed me the easier way to make it, i call it "shortcut kimchi" but the real name is "mahk kimchi." it still tastes very good, and it's really quick and easy to make. and you can make smaller quantities so you don't have a million jugs of kimchi all over the house!
what you need:
1 head napa cabbage
1 small piece daikon or korean radish (about 1/2 cup sliced)
1/2 tspn grated ginger
4 cloves crushed garlic
2 green onions
4-5 Tbsn Korean chili powder
1 tspn brown sugar
1 Tbsn Korean salted shrimp
1 Tbsn fish sauce
the method:
tear off the leaves of one napa cabbage. rinse 2x in cold water. then using a knife, you can cut them length-wise into strips like my mom does here, or you can chop them width-wise (your preference).
using coarse sea salt, sprinkle salt on one layer of cabbage. repeat til all the cabbage has been cut and salted.
let sit for about 1.5-2 hours, cabbage should be wilted and stem parts should be fairly soft. rinse off any excess salt, and let drain til all the water has been removed (about 30 minutes).
meanwhile, slice a small piece of daikon or korean radish, into thin half moons and set aside.
when cabbage has finished draining, add 1/2 tspn grated ginger and 4 cloves crushed garlic.
add 2 green onions, sliced about 1" in length and sliced radish. add 4-5 Tbsn Korean chili powder (to your taste), 1 tspn brown sugar, 1 Tbsn Korean salted shrimp and 1 Tbsn fish sauce.
mix well by hand. take a taste. if it's not salty enough, add more shrimp or fish sauce. DO NOT ADD SALT!!
after everything is well mixed, voila! you have mahk kimchi! yummm! :)
this type of kimchi can be eaten right away, and lasts about 1 week in the fridge. see, didn't i tell you it was easy? :) happy kimchi making (and eating!)!
posted by joyce at
3:24 PM
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