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From Your Kitchen - Korean Kim Chi

Kimchi1.JPGKimchi2.JPGLiz Ng explores a Korean favourite with Edmonton's Park family when they talk about their Kim Chi recipe.

Recipe adapted from
1 large Chinese or Napa Cabbage
4 litres water
1/2 cup salt
1 small head of garlic, peeled and finely minced
1/4 cup fish sauce
1/2 cup Korean chili powder ("gojucaru")
1 bunch green onions, chopped (use the dark green part, too, except for the tough ends)
1 medium daikon radish, peeled and grated
1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections, making sure to cut through stem at end each time.  It keeps the sections together once cut.
2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for at least 2 hours, overnight is better.
3. Mix the other ingredients in a very large metal or glass bowl until it forms a paste.
4. Drain the cabbage, rinse it, and squeeze it dry.
5. Smear the chili powder paste on and in between leaves of cabbage. 
**The Parks advise wearing rubber gloves since the chili paste can stain your hands**
6. Pack the kimchi in a clean glass jar, container, or non-white plastic box large enough to hold it all and cover it tightly.
7. Let stand for one to two days in a cool place, around room temperature.
8. Check the kimchi after 1-2 days. If it's bubbling a bit, it's ready and should be refrigerated. If not, let it stand another day, when it should be ready.
9. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.
Storage: Many advise to eat the kimchi within 3 weeks. After that, it can get too fermented.