Kimchi, Kimchee or Gimchi (김치) is a Korean dish of pickled vegetables, usually cabbage or Muwoo (white radish), and commonly served as a side dish. It is commonly fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper. There are infinite varieties, at least as many as there are households. The following is a standard recipe for baechoo (napa cabbage) kimchi.


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Total tidsåtgång: 4 dagar | Arbetstid: 30 minuter

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Det här receptet är hämtat från Cookbook på engelska Wikibooks, se listan över författare.
  1. Quarter the nappa cabbage, wash and drain.
  2. Mix ½ cup sea salt (or any coarse salt) and 1 cup water.
  3. Put cabbages in a salted water and take out one at a time to get salt down.
  4. In a container, add cabbages and pour salted water, set aside for at least 6-8 hours. (Overnight will be great.)
  5. The cabbage should be soft enough to bend.
  6. Wash, drain well.
  7. Mix together ½ cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, ¼ cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
  8. Mix in vegetables to the chili powder mixture (cut onions into 2 inch pieces)
  9. Take one cabbage, stuff in above mixture to an every layer. Try to fold in half
  10. With 2 outer leaves, wrap the whole thing securely.
  11. Put it in a air tight container.
  12. Let it sit on a kitchen counter for overnight.
  13. Put in a refrigerator for 2-3 days.
  14. Serve with rice.

Notes, tips, and variations

The brine can be varied to include many other ingredients. Be creative. ¼ cup jeot gal (Korean fish sauce) can be replaced with moderate amounts of salted shrimp, raw butterfish or oysters. Seafood can also be left out entirely although appropriate amount of salt needs to be added in place of missing jeot gal. Alternative flavors can include Asian pears or tangerines.

Senast uppdaterad 2012-08-28 21:10

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