Kimchi

Kimchi

So, I tried my home-made kimchi today. I had left it to sit for 3 days before eating any. It is quite spicy and more sour than I expected.

The kimchi that I eat from Korean restaurants is usually not sour, but the taste otherwise is dead-on with my own, I think. The only thing different is that I added no garlic or onion to mine. I am a vampire, I do not like garlic nor onion and Siew is currently a vampire, she can not take the smell or taste of garlic right now.

I did not allow Siew to try my kimchi though. If there is any problem, I want to be the only one affected by it. If I test out ok and do not feel any ill-effects, then I will allow her to sample the kimchi.

Next time, if this batch turns out to be totally ok (it should be fine, but I am a worry-wort) then I will try adding about 1/4th to 1/3rd less salt the next time around.

I used local chili powder and dried chili instead of buying the more expensive, imported from Korean "traditional" chili flakes.

My co-workers and bosses all want to try my kimchi. According the Koreans it is hard to make. I have to say that this is NOT hard to make at all!

Here is how to make kimchi in a nutshell:

wash and cut cabbage
add salt and water to a bowl
put the cabbage into the bowl
put something to press the cabbage into the salt water on top
Soak for 24 hours
rinse cabbage off
mix chili powder and dried chili in a bowl
add cabbage to the mixture
mix thoroughly with rubber-glove covered hands
stuff (really!) the mixture into a sealable jar
stick the jar on your counter
leave the jar for 2-3 days
if you so desire, every day push the cabbage into the brine

A lot of steps? Not at all. This took very little work to make. Waiting takes a lot of time, but waiting is NOT hard.

Anyway, if I am still alive later I will post more things.

*wink*