Kimchi

Kimchi

Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. The versatility of kimchi makes it great to use in everyday cooking. If you like spicy you’ll love Kimchi.
Kimchi is fermented so plan ahead. Start a batch about a week before you plan to use it.

What you will need: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets or online, in different grades of coarseness and spiciness. Choose a grade based on your personal preference. Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.

Equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic and as we know plastic is toxic.

 

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