/ck/ - Food & Cooking

Homemade kimchi.

Koshering salt, Korean cabbage (baechu), garlic, ginger, scallions/spring onions, Korean pungent paprika (kochugaru), sugar, at least two types of Korean seafood sauce (jeot; most often prawn/shrimp and anchovy, saeujeot and myeolchijeot, respectively) and that's about it.

I use anchovy jeot and oyster sauce in mine and omit sugar since oyster sauce is plenty sweet.

I make mine as follows:
Cut up cabbage, add enough salt so that it feels gritty in the hands, put it into a plastic produce bag, squeeze out all the air and twist it shut, folding the bag's mouth under its own weight.
When the salt has leeched enough moisture from the cabbage that it is completely submerged, I remove it, drain and rinse thoroughly.

Grate or pound some garlic and ginger into a paste and put it in a bowl. I mix a bit of soy sauce (an ingredient I add that is not traditional to kimchi), Squid brand fish sauce (it's made from anchovy) and Mae Krua oyster sauce. I add enough kochugaru until I like the colour of it, then mix in plenty of chopped scallion.
Finally, I add the cabbage pieces, mix them about to coat every nook and cranny, and pop'em into a jar.
Cover the jar with a piece of muslin with twine or something and let it hang out on the counter a week or two then in the fridge two to four weeks before consuming.
I can't give exact measurements as I just do it by eye and feel, sorry.

>>6050923
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