This year I decided to make most of our gifts to make them more personal and less commercial. My stepfather was stationed in Korea in the Army and loves kimchi, so I decided to make him some as a gift. Since he's had actual Korean Kimchi I wanted to try to find an authentic recipe. Probably making something I've never made before is not the best idea, so I'm feeling a tad insecure about it. I also have never actually tasted it so I have no idea if it is right or not!
I found many, many recipes out there. Most with very similar ingredients so I kind of combined them all and the following recipe is what I ended up doing, hopefully with good results.
- 2 Heads Napa cabbage, chopped into 2" squares
- Salt the cabbage with 1/2 cup kosher salt, mix well to coat, I placed mine in 2 gallon ziplock bags for about 5 hours. Many of the recipes called for much more salt, but comments of being way to salty were common and people cut the salt way back.
- Rinse the cabbage very well and squeeze as much of the water out of it as you can.
- 2 carrots grated
- 1 bunch of green onions chopped into 1/2" - 1" pieces.
In a bowl mix together the following:
- 2 tablespoon fish sauce (recipes varied from 1 Tbsp to 1/2 cup for the same amount of cabbage)
- 2 cloves garlic, pressed
- 2 tablespoons sugar (I used organic cane sugar)
- 1" chunk of fresh ginger, grated
- 5 heaping tablespoons Korean chile powder
|What the mix looked like in the bowl|
Wearing gloves mix the spice mixture into the cabbage vegetable mixture. Place into a clean container. The mixture fit into 2, quart canning jars.
So that is what I did, I'll let you know how it turns out. Has anyone made kimchi, and if so, do you have any suggestions for me?
Follow Up: Everything seems to have worked well with this recipe. I never ended up tasting it, I had a stomach bug when it was ready. The person I gave it to said it was better than the ones he has gotten at the store. I guess I'll have to give it another try and actually eat some this time...