Korean Kimchee In A Day Recipes

Steps:

• Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
• Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
• Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

Steps:

• Chop or slice cabbage into bite size pieces.
• Put in a large bowl.
• Add salt to about 2 cups water.
• Stir to dissolve; pour over cabbage.
• Add more water--enough to cover all cabbage and let stand overnight and all the next day.
• Drain & rinse cabbage.
• Add about 1 cup water the garlic and pepper flakes.
• Let stand 2 more days then put in the fridge to chill and then eat.

Steps:

• Cut cabbage into four sections through the core.
• Starting at the end of the leaves, cut cabbage diagonally back and forth until you reach the core. (Cabbage will be in large square pieces).
• Cut radish into large chunks (if you want to be able to use them independently) or into julienne strips.
• Layer cabbage and radish in your sink with the salt. Put about 1/2 cup salt for every two inches of cabbage. Make sure you end with salt.
• Add water to almost cover cabbage.
• Let stand. After 1 1/2 hours start checking the cabbage by rubbing a piece between your fingers. If it's slippery, rinse it and taste it. If it's pleasantly salty then it's ready. Be sure not to let the cabbage stand too long or it will become too salty and will be inedible.
• Fill the sink with water until it covers the cabbage then fish the cabbage out of the sink. Return the cabbage to the sink and rinse it this way two or three times until all the cabbage is thoroughly rinsed.
• Drain cabbage by placing it in large colander or by letting it sit in your unstopped sink.
• Make the pul by mixing the rice flour and water in a small sauce pan and heating to boiling, stirring constantly. Let cool. If you don't have rice flour you can add water to cooked rice and boil it until the water is very cloudy. Use one cup of this water.
• Mix pul and remaining ingredients in very large bowl. The amount of red pepper you use should depend on how hot you want your kim chee. There are many kinds of fish sauce. The one cup measurement is for a thin sauce (consistency like soy sauce). For thicker sauces, use less sauce (1/4 to 1/2 cup).
• Wearing plastic or rubber gloves, begin mixing the cabbage with the sauce. Use your hands and mix a little cabbage at a time then push it to the side of the bowl until you have mixed all the cabbage. This will help you mix the cabbage and sauce evenly.
• Place kim chee in large containers that have tight fitting lids (otherwise it will smell up your fridge).
• You can eat the kim chee immediately, but most Korean women recommend that you leave it outside of the fridge for one day, then store it in the fridge but wait one week after that before you eat it. I can't tell you what the difference is because my husband doesn't wait that long.
• Enjoy.

Steps:

• In a large colander, mix cabbage with 4 Tbs salt.
• Let sit for 3 hours.
• Rinse cabbage thoroughly 2 or 3 times.
• Gently squeeze out excess liquid with your hands.
• Place the drained cabbage in a large glass bowl.
• Add the remaining ingredients and mix thoroughly(This is salty, if you like, add less salt, to taste).
• Cover cabbage mixture tightly with plastic wrap and let sit at room temperature for 1 or 2 days.
• Chill Kim Chee before serving.