Kimchi Paul’s way

I recently found “Kimchi” a Korean dish made from Chinese Cabbage (Wombok) and have found I really like it. It is famous for it’s medicinal properties and I have been eating it regularly and have faith in it’s claims. It is said it will “make you look younger”. I think I am to late for that but it refers to the cleansing of the skin. 🙂

Pictures and method sequence are at the bottom of this page… Scroll down to see.

Kimchi

Kimchi

 

I have put a couple of links in here for you to click on about the benefits of Kimchi so you can click on them and read about it rather than me rambling on,  I really believe the bits about the probiotics and anti oxcidents in relation to the gut microbiome. have a lot of we can learn and benefit from.

These ladies show how to make it and gave me guidance.

  Maangchi’s recipe No.1Korean Kimchi Recipe No. 2  

The major ingredients of Kimchi are cruciferous vegetables and other healthy functional foods such as garlic, ginger, red pepper powder, and so on. These are added to Kimchi as sub ingredients. As all of these ingredients undergo fermentation by probiotic lactic acid bacteria (LAB), Kimchi is regarded as a good source of LAB. Because Kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. I have a side dish with my dinner and lunch and Kimchi pancakes are really good.

Health functionality of Kimchi, based upon research includes anticancer, anti obesity, anti constipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, anti-oxidative and anti-aging properties, brain health promotion, immune promotion, and skin health promotion.

Anyway I have taken to making it which is better than trying to find a source of purchase and here is my recipe.

Ingredients;

  1. 1 Wombok. (Chinese cabbage).

  2. 1/2 cup salt.

  3. 2 tablespoons garlic, chopped.

  4. 2 tablespoons ginger, chopped.

  5. 1 teaspoon brown sugar.

  6. 1 large onion.

  7. 2 tablespoon fish sauce (optional)

  8. 4 tablespoons Korean red pepper flakes. (Gochugaru, from Asian grocers)

  9. 1 large daikon radish, peeled and cut into 1-inch matchsticks.

  10. 1 large grated carrot.

  11. 2 Grated apples.

  12. A mix of water and arrowroot / cornflour / flour for sauce base.

How to do: First cut the cabbage by slicing the core end in quarters just for a few centimeters in. Then tear the cabbage into quarters. Dunk the quarters in a sink of cold water to wet it through., drain it for a few minutes to remove excess water then sprinkle salt between each leaf and place in a bowl to sit for about 2-3 hours, turning once or twice. The salt will draw out moisture. Then rinse a couple of time in fresh water to get rid of the salt. While you are waiting make up your mixture.

Make a base sauce which binds it all together. You can just heat a liter of water with the sugar and fish sauce in it. (If you make to much don’t worry, throw it away, it is cheap!!) Thicken this with either flour / cornflour / arrowroot or other commercial thickeners. It should end up like porridge, which is what it is called in South East Asia. I use a product called Glace Gel used in the baking trade as I have about 10 kg left over from my restaurant days. (You wont be able to get it except from the baking trade or me)

Now using your blender or whizzer blend the chopped garlic, ginger and onion into the sauce.

To this sauce (when cold) you are going to add your carrots / daikon / apples all grated, (or julienned if you are patient enough). Add the chopped spring onions and the the Korean red chilli flakes (Gochugara). How much is up to your taste but don’t be shy it’s good for you 🙂

By this time your cabbage should be rinsed to remove the salt and drained. Now using your hands spread the mixture into the cabbage making sure there is a generous amount between each leaf. Put the quarters into a plastic rectangular container (they should fit tightly and not feel lonely) cover with cling wrap with a few holes pricked in it or a cloth and leave it in a corner of your kitchen to ferment for a few days, maybe up to a week depending on temperature. Remember now that this is going to ferment so the hotter the kitchen or room the quicker the fermentation. Every now and then try and poke it below to liquid level or spoon the liquid over it. The liquid will increase. When you think the time is right (taste it) you can put put it into smaller containers and fridge it eating it anytime from now on. You could if you wish cut it into small squares (or rectangles if you must) and bottle it. But make sure it is covered in liquid and every now and then poke it down under the liquid. (That’s if it lasts that long 🙂

So here we go.. let’s make Kimchi

Cabbage. Cut / tear into quarters

Cabbage. Cut / tear into quarters

Cabbage. Wet before salting

Cabbage. Wet before salting

Ingredients

Ingredients

Making sauce

Making sauce

Julienne carrot daikon & apple

Julienne carrot daikon & apple

Onion Garlic Ginger

Onion Garlic Ginger

Blend sauce and garlic onion & ginger

Blend sauce and garlic onion & ginger

Blend sauce and garlic onion & ginger

Blend sauce and garlic onion & ginger

The "porridge"

The “porridge”

Porridge with vegetables and chilli mix. Ready for cabbage

Porridge with vegetables and chilli mix. Ready for cabbage

Mixture layered in leaves and ready to ferment

Mixture layered in leaves and ready to ferment

Mixture layered in leaves and ready to ferment

Mixture layered in leaves and ready to ferment

Have a look at the process of fermentation. This is after 24 hours.

After 24 hours

After 24 hours

After 24 hours

After 24 hours