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Did I tell you? – I love Kimchi!

5. October 2018

Picture by Leena

Our cook Chanda reminded us constantly during the last weeks about her passion for this fermented food Kimchi, originally from Korea.

And we all just fell in love with it, too, including our guests in the group that was held at Dharma Mountain in September. They asked for Kimchi even when it was not part of the day’s menu.

It is easy to make your own Kimchi. What most people don’t know however, is that during the fermentation process it is rather smelly! So best you find a separate fridge or storeroom, otherwise you will lose your friends.

But in the end you will be rewarded with a very tasty Kimchi that you – and your friends – will LOVE.

 

Ingredients (make for 1 quart):

1 medium head (2 pounds) napa china-cabbage

1/4 cup sea salt or kosher salt – Note: Use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.

Water – Note: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

1 tablespoon grated garlic – corresponding 5 to 6 cloves

1 teaspoon grated ginger

1 teaspoon sugar

1 to 5 tablespoons Korean red pepper flakes “gochugaru”

8 ounces Korean radish or daikon – peeled and cut into matchsticks

4 scallions – trimmed and cut into 1-inch pieces

Optional: 2 to 3 tablespoons seafood flavor. Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.

 

Equipment:

Cutting board and knife

Large bowl

Gloves (optional but highly recommended)

Plate and something to weigh the kimchi down, like a jar or can of beans

Colander

Small bowl

Clean 1-quart jar with canning lid or plastic lid

Bowl or plate to place under jar during fermentation

 

Instructions:

Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.

Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.

Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).

Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.

Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!

Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.

Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.

Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator.

Eating the kimchi: You may eat it right away, before putting it into the refrigerator, but it’s best after another week or two. Dedicated kimchi lovers like our cook Chanda eat it at all times of the day, at all occasions and share it with their friends!

With love from Satori Kitchen.

 

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