Kimchi : Side dishes
Kimchi or Gimchi (??) is a Korean dish of pickled vegetables, usually cabbage or white radish, and commonly served as a side dish. It is commonly fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper. There are infinite varieties, at least as many as there are households.
Ingredients
1 head nappa cabbage
1/2 onion, thin sliced
1/4 carrot, thin julienne
1/4 radish, thin julienne
4 green onions, cut into 2 inches
2 tbsp minced garlic
1 tsp minced ginger
1/2 cup go choo ga roo (Korean chili powder)
2 tsp salt
1 tbsp sugar
1/2 cup sea salt (or any coarse salt)
1 cup water
1/4 cup jeot gal (Korean fish sauce)
1/3 cup water
1 tbsp flour
Instructions
Quarter the nappa cabbage, wash and drain.
Mix 1/2 cup sea salt (or any coarse salt) and 1 cup water.
Put cabbages in a salted water and take out one at a time to get salt down.
In a container, add cabbages and pour salted water, set aside for at least 6-8 hours. (Overnight will be great.)
The cabbage should be soft enough to bend.
Wash, drain well.
In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.
Put on a medium heat, stir with a whisk constantly until boils, turn off the heat, cool slightly.
To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1 tbsp sugar, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.
Mix in vegetables to the flour and chili powder mixture.
Take one cabbage, stuff in above mixture to an every layer. Try to fold in half
With 2 outer leaves, wrap the whole thing securely.
Put it in a air tight container.
Let it sit on a kitchen counter for overnight.
Put in a refrigerator for 2-3 days.
Serve with rice.
Notes, tips, and vatiations
The brine can be varied to include many other ingredients. Be creative.