KIMCHI
By: Mokbar
Making this aromatic concoction of cabbage, salted shrimp, and fish sauce requires a few exotic ingredients, but it’s not difficult to put together.
Ingredients: Makes about 8 Cups (1.8 g)
2 heads of Napa cabbage ( about 3 ½ pounds / 1.6 kg ), cut into bite-size pieces
1 cup (240 g) kosher salt
2 tablespoons sweet rice flour
½ cup (120 ml) fish sauce
½ ( 100 g) granulated sugar
¼ cup (60 g) fermented shrimp paste (sauejeot)
8 cloves of garlic
1 (1 inch / 2.5 – cm) piece fresh ginger, peeled
1 onion, quartered
1 apple pear, peeled, quartered, and cored
1 ½ to 2 cups (165- 200 g) Korean chili flakes, depending on desired level of spiciness
2 medium leeks, white parts only, quartered, rinsed, and cut into 2-inch (5-cm) pieces
1 medium daikon radish (about 1 pound / 455 g) cut into matchsticks
1 bunch of scallions, cut into 2-inch (5-cm) pieces
Directions:
1. Place the cabbage in a large bowl and toss with 4 cups (960 ml) water and the salt. Let sit 2 hours, tossing the cabbage every 30 minutes. Drain, rinse with cold water, and gently pat dry to remove excess moisture.
2. Dissolve the rice flour in ¼ cup (60 ml) water to form a paste. In a small saucepan, bring ¾ cup (180ml) water to a boil over medium heat, whisk in the paste, and reduce the heat to medium-low. Cook for 3 to 5 minutes, whisking continuously until the liquid has thickened to a ribbonlike consistency (think like Elmer’s Glue) and you can see the bottom of the pan while whisking. Set aside.
3. In a food processor with the knife blade attached, combine the fish sauce, sugar, shrimp paste, garlic, ginger, onion, and apple pear and pulse until smooth. Pour the mixture into a large bowl and then mix in the rice paste and chili flakes until smooth. This will be the kimchi sauce base. Add the cabbage and gently toss all the ingredients together until fully incorporated, making sure not to bruise the cabbage.
4. Tightly pack the kimchi into lidded glass jars or containers with tight-fitting lids, or cover tightly with plastic wrap, making sure none of the solids are exposed to the air. (Tightly packed kimchi will ferment faster and more evenly.) Place the kimchi on a tray or each jar on an individual plate and allow it to sit at room temperature, out of direct sunlight, or at least two days, or longer if you desire a stronger flavor. Refrigerate until ready to use. Unless the kimchi is bubbling over, resist the urge to open the jar as this will affect the fermentation process.
Enjoy!
courtesy of Abrams books