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I need to make cabbage rolls again...
I need to make kimchi again
I need to make more bacon, cured meats and sausages again.
I need to make roast peppers again.
Good thing its almost fall
I need to make kimchi again
I need to make more bacon, cured meats and sausages again.
I need to make roast peppers again.
Good thing its almost fall
I like my cabbage rolls with a twist,.. Kimchi
1/
#KimchiRecipe
4 -5 large Napa cabbage weighing about 15-17 lbs to fill a 6 gallon pail w/ fresh chopped Napa cabbage... NOT compressed.
This will yield 2 1/2 gallons of Kimchi after its processed.
#KimchiRecipe
4 -5 large Napa cabbage weighing about 15-17 lbs to fill a 6 gallon pail w/ fresh chopped Napa cabbage... NOT compressed.
This will yield 2 1/2 gallons of Kimchi after its processed.
2/
Ingredients
8 medium heads (16 pounds) Napa cabbage
2 cups sea salt or kosher salt
Water
1/2 cup fresh grated garlic
3 tablespoons fresh grated ginger
1/4 cup sugar
1 cup fish sauce ( I use a shrimp brand)
1 1/2 cups of gochugaru (korean pepper flakes)
#KimchiRecipe
Ingredients
8 medium heads (16 pounds) Napa cabbage
2 cups sea salt or kosher salt
Water
1/2 cup fresh grated garlic
3 tablespoons fresh grated ginger
1/4 cup sugar
1 cup fish sauce ( I use a shrimp brand)
1 1/2 cups of gochugaru (korean pepper flakes)
#KimchiRecipe
3/
Ingredients Cont...
6 cups daikon radish, peeled and cut into matchsticks
2 cups julienned carrots
34 scallions, trimmed and cut into 1-inch pieces
#KimchiRecipe
Ingredients Cont...
6 cups daikon radish, peeled and cut into matchsticks
2 cups julienned carrots
34 scallions, trimmed and cut into 1-inch pieces
#KimchiRecipe
4/
Chop each Napa Cabbage as illustrated in the photos. Rinse one chopped cabbage at a time in colander or strainer with cold water. Add the damp Napa cabbage to a 6 gallon pail and sprinkle 1/4 of the salt on the layer.
#KimchiRecipe
Chop each Napa Cabbage as illustrated in the photos. Rinse one chopped cabbage at a time in colander or strainer with cold water. Add the damp Napa cabbage to a 6 gallon pail and sprinkle 1/4 of the salt on the layer.
#KimchiRecipe
5/
Repeat w/ each head of cabbage & another 1/4 cup salt until all the cabbage and salt is layered in the 6 gallon pail.
Some of the salt will be already absorbed by the cabbage. The salt draws out moisture so the cabbage will wilts slightly.
#KimchiRecipe
Repeat w/ each head of cabbage & another 1/4 cup salt until all the cabbage and salt is layered in the 6 gallon pail.
Some of the salt will be already absorbed by the cabbage. The salt draws out moisture so the cabbage will wilts slightly.
#KimchiRecipe
6/
After an hour compact the cabbage firmly in the pail, then fill pail with JUST enough cold water to cover the cabbage. Cover with a large plate & add a weight (a pot filled w/ cold water works well) to keep the cabbage submerged in the brine.
#KimchiRecipe
After an hour compact the cabbage firmly in the pail, then fill pail with JUST enough cold water to cover the cabbage. Cover with a large plate & add a weight (a pot filled w/ cold water works well) to keep the cabbage submerged in the brine.
#KimchiRecipe
7/
Let the pail sit for 8 hrs or over night un-refrigerated. If possible mix the mass by hand a few times.
After 8 hrs sample a few pieces of Napa from throughout the pail. Chew the pieces well, to determine how much salt has been drawn into the cabbage.
#KimchiRecipe
Let the pail sit for 8 hrs or over night un-refrigerated. If possible mix the mass by hand a few times.
After 8 hrs sample a few pieces of Napa from throughout the pail. Chew the pieces well, to determine how much salt has been drawn into the cabbage.
#KimchiRecipe
8/
IF not salty, add 1/4 cup more some salt & let sit an hour or two. Taste & add more salt if needed.
IF too salty drain the brine, & replace with fresh cold water. This will draw salt out of the cabbage. Let sit an hour or two. Taste, repeat procedure if needed.
#KimchiRecipe
IF not salty, add 1/4 cup more some salt & let sit an hour or two. Taste & add more salt if needed.
IF too salty drain the brine, & replace with fresh cold water. This will draw salt out of the cabbage. Let sit an hour or two. Taste, repeat procedure if needed.
#KimchiRecipe
9/
Once cabbage is seasoned add the julienned carrots, daikon, & scallions, & then the seasoned "porridge" & mix well but gently by hand.
Needless to say wear gloves & eye protection when mixing this into your mass of fermenting greens.
#KimchiRecipe
Once cabbage is seasoned add the julienned carrots, daikon, & scallions, & then the seasoned "porridge" & mix well but gently by hand.
Needless to say wear gloves & eye protection when mixing this into your mass of fermenting greens.
#KimchiRecipe
10/
To make the porridge add 1/2 cup sweet rice flour to 3 cups of cold water in a pot. Bring the water to a boil while whisking continuously.
Once a smooth paste is formed turn off burner & add 1/4 cup of sugar & mix well.
Let sit to cool completely.
#KimchiRecipe
To make the porridge add 1/2 cup sweet rice flour to 3 cups of cold water in a pot. Bring the water to a boil while whisking continuously.
Once a smooth paste is formed turn off burner & add 1/4 cup of sugar & mix well.
Let sit to cool completely.
#KimchiRecipe
12/
Once the Kimchi is mixed cover the pail & let sit at room temperature for several days to ferment. Taste daily until it has fermented to your tastes. The longer it ferments the more acidic it becomes.
Once complete refrigerate in plastic tubs to slow further fermentation.
Once the Kimchi is mixed cover the pail & let sit at room temperature for several days to ferment. Taste daily until it has fermented to your tastes. The longer it ferments the more acidic it becomes.
Once complete refrigerate in plastic tubs to slow further fermentation.
