Cabbage Kimci

Kimchi is one of the staple food in Korean food alongside with the Bap(cooked rice). Korean people often say Kimchi and one bowl of Bap are enough for a meal.

Do you know your liking saltiness? If you do you can make Kimchi! I have been making Kimchi more than 15 years and I have find that if I can marinate cabbages at my liking saltiness I can make tasty Kimchi as I usually suceed making Kimchi no mather how much seasons I put in it. I believe that with fermentation process most Kimchi developes good flavour regardless how good my skills are. Of course there are chefs who can make masterpiece Kimchi but over all I would say anybody can make it. Two good things about making Kimchi are that we can keep it more than two months in the fridge, which means we have this ready-to-eat dish in the fridge for more than two months and that we can make a wide range of dishes with Kimchi. Here are some examples of dishes you can make with Kimchi.

Ingredients

cabbage

spring onion(about 2 stems per each cabbage),

garlic(about 10 cloves per each cabbage, crushed),

ginger(about 1 thumbnail-sized per each cabbage, crushed),

onions(about 1 per 5 cabbages, cut in thin stripes),

coarse salt for marinatiing

salt, sugar, red chili powder for seasoning,

fish sauce(optional, skip for gluten free)

Instruction

Cut the cabbages into bite sizes and put it in a big bowl. Wash them once in cold water and drain the water. Put one layer of the cabbage in the bowl and sprinkle the coarse salt over it until you finish the cabbages. Stand it around 20 minutes then toss the cabbages gently. Then stand it another ten minutes and wash them in cold water until the water runs clean and drain the water. and set it aside. In the bowl put spring onionm garlic, ginger the marinated cabbage and season with your liking then mix them slowly.

Tips

- Marinating: The crucial factor for making tasty Kimchi is how well the cabbage is marinated. Here are some tips for marinating the cabbage.

Salt amount: Two times more than the amount of the salt you would sprinkle on your fried egg or steak.

Marinating time To get the right saltiness taste it every five minutes after 20 minutes marinating until you get the right saltiness to your taste.

- Keeping the Kimchi: If you like Kimch fresh you'd better keep it in the fridge right after making it. If you like Kimchi a bit fermented flavour you can leave the fresh Kimchi in the room temperature until you get the right flavour and keep it in the fridge. It will keep at least one month in the fridge.

- Fish sauce: Even though fish sauce has a big role on Korean Kimci I am happy to make Kimchi without fish sauce. I just season with salt and sugar.