Skip to main content

Empty-the-Veggie-Bin Kimchi

Gimjang is the traditional process of preparing kimchi. This is not that. I'm pretty sure actual Koreans wouldn't consider this kimchi either. But, it's similar to what I buy in the refrigerated section at Whole Foods...and they call that kimchi. So, I'll do the same!


There's a Korean saying: "There are as many types of gimchi as there are holes in the ground." Reason being that that's how gimchi/kimchi is traditionally made.

A friend who lived in Korea for many years informed me that traditional kimchi is made in fall, left in kimchi pots in the ground for several months during winter, to ferment naturally. Although most Koreans now, she wrote, have special "kimchi refrigerators" - sort of like wine fridges - that keep the kimchi at the right temperature until it's ready in spring. Wow. I want one of those!

So, my version of fermented cabbage may be the furthest possible process from authentic gimjang, but it tastes great and I love having fermented veggies in my fridge at all times. And, it's so easy to make. For this version, I didn't just use cabbage. I thinly sliced Brussels sprouts, used both green and purple cabbage, and added in small pieces of golden cauliflower. It was definitely a clean-out-the-veggie-bin version.


Ingredients
  • 1/2 C salt 
  • enough warm water to submerge all the veggies
  • 7 to 8 C veggies, sliced or chopped into bite-sized pieces (I used Brussels sprouts, cabbage, and golden cauliflower)
  • 4 cloves of garlic, peeled and pressed
  • 1/3 C hot sauce (I used Trader Joe's Sriracha)
  • 1/2 C vinegar (I used white distilled vinegar)
  • 2 T maple syrup



Procedure
In a large mixing bowl place salt and veggie pieces. Add in enough warm water to dissolve the salt. Submerge the veggies in the salt water and weigh it down with a plate, so it stays submerged. Let veggies soak and soften in the brine for 2 hours.


Once the veggies have finished soaking, drain, rinse it and squeeze it gently to remove excess liquid. Place everything in a large mixing bowl.


Use your hands (or tongs instead if you have any open cuts as the vinegar can sting) to thoroughly incorporate the hot sauce mixture with the veggies.

Pack the kimchi into a clean jar - or a few jars. Screw the lid on tightly and keep in a cool, dry place, out of direct sunlight (my pantry worked well for this) for 3-4 days. After 3 days, open the jar and look for tiny bubbles. If it’s begun to bubble, it’s ready to serve or to be refrigerated. If it hasn’t yet begun to bubble, leave it for another day. The kimchi will continue to ferment in your refrigerator and should be consumed within a month.

Comments

  1. I am going to give this a go but without the garlic. Cheers

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce