ID:359
Recipe Name:Korean Kimchi
Name: Dr. Martin Moreno
Email: docM_ph@yahoo.com
Date: October 23, 2005
Category: Salads and Dressings
Category: Appetizers
Nationality: Korean
|
Number of servings: 1 quart
Calories Per Serving: 1 quart
Preparation Time: 1 hr+overnight+1hr+1-3days+3-4days+
Difficulty: Average
|
|
| Ingredients: |
Left Ingredients:
1 pound celery cabbage stalks
1 large carrot
1/4 pound (about 3) daikon (white Asian radish)
2 green onions, thinly sliced
1/4 cup soy sauce
|
Right Ingredients:
1/2 cup water
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon minced fresh ginger root
4 cloves garlic
2 to 4 dried chilies, 2 inches long, split
|
| Cooking
Instructions: |
Instructions: Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
In 3 to 4 days the cabbage will become translucent and will be ready to serve.
Kimchi can be stored in the refrigerator for 2 months.
|
|
| Serving Suggestion: |
Serve cooled before dining as an appetizer or with other dishes as a pickle.
|
| Additional Comments: |
Check bottle after 2 months, if smell starts to be pungent discard.
|
| Preparation Time: |
1 hr+overnight+1hr+1-3days+3-4days+
|
| Number of servings: |
1 quart
|
| Calories Per Serving: |
less tha
|
| Degree of Difficulty: |
Average
|
| Pictures: |
None
|
|
|
|
|
