Kimchi ==> 10.5, Habs

[3rensho]

When I last lived in California there were large Asian and Hispanic populations in my area - culinary heaven!!  I was lucky enough to have a mom and pop Korean
market just around the corner.  They made their own kimchi in six or seven
different varieties.  Minimum buy was a gallon jar.  This recipe is the only one
I've ever found that equals theirs.


Can't take credit for this recipe but it turns out a fantastic product.  It
comes from "Essentials of Asian Cuisine" by Corinne Trang, ISBN 0-7432-0312-7.


1/2 cup plus 1 TB Kosher salt

1 large Napa cabbage (2-4 pounds)  Halved or quartered lengthwise.  (I quarter
them lengthwise)

1 large Daikon (1.5-2 pounds) peeled and julienned into 2" long matchsticks

1 cup spring water (I use tap water)

1 1/2 TB rice flour

6 large garlic cloves, crushed, peeled and minced

2 ounces fresh ginger, peeled and finely grated

3 scallions cut into 2" pieces and then julienned

1/4 cup baby fermented shrimp (or 1/3 cup of fish sauce)

1/4 cup Korean red chili powder

2 TB Korean red chili flakes  (I can't get the Korean chili powder and flakes
here so I finely grind four red Habanero's)

1 bunch watercress, tough stems trimmed


Bring two quarts of water to a boil after adding 1/2 cup of salt then let cool
to ambient temp.

Place the cabbage quarters in a container and cover with the brine.  Cover and
let stand overnight in a cool, dark place.

Rinse cabbage and let drain.

Mix the daikon with the remaining TB of salt and let drain in a collander for
two hours.

Place daikon in a kitchen towel and twist to wring out moisture.  Do not rinse.

Whisk the rice flour in the spring water and bring to a boil, stirring.  Remove
from heat and allow to cool to ambient temp.

Stir in the garlic, ginger, baby shrimp (or fish sauce), chili powder and chili
flakes to make a paste.

Transfer paste to a bowl and mix in the daikon and watercress.

Starting with a cabbage quarter place some of the paste on an innermost leaf and
then between the remaining leaves until you get to the last leaf.  Wrap the last
leaf around the inner leaves to form a bundle.

Repeat with remaining cabbage quarters.

Pack the bundles tightly into a ceramic or noncorrosive container.  If there is
sauce remaining pour over bundles.  Cover and place in fridge for a minimum two
weeks. (I let it ferment for a month).

[Habanero Smoker]

Thanks. I going to try this in my next batch.

The recipe I posted I believe was originally from "The Kimchi Chronicle", by Marja Vongerichten. Don't let the last name fool you, she is Korean. Over about the course of 10 years, I've made a few modifications.