AKA the mouthwatering treat: Kimchi mmMMMmm
I hope you all are starting to like my recent post titles’ shock factor! I’m learning a few things from the local news, haha… and all news outlets, actually. Anyways! I wanted to show you my first attempt at making one of my favorite childhood treats:
Rotten Cabbage Kimchi.
This is my first time making it, not because I didn’t want to, but because I didn’t understand my mom when she was teaching me how to make it. She knows how to make it (like a ninja) and can teach someone how to make it like a mathematics professor who teaches math and only cares about his research projects. They teach you, but they’re not really understanding how to best teach you… even though they know how to do it like no one else’s business. Such is life.
So, I looked it up online, because ILOVEONLINERESEARCH. I came across this recipe (from thekitchn.com… click here to see her genius explaining) and finally got the balls to try and mess it up in my own kitchen.
But this is the coolest part: A video of me squishing the fermented kimchi down and releasing the fermentation bubbles. (!!!)
Thekitchn.com suggested a lot more ingredients, but I just used the ones I remember my mom using:
- Napa cabbage (about 2 lbs)
- 1/4 cup Real Salt
- 2-3 tbsp Gochugaru (Korean red chile pepper flakes)
- 3-4 cloves of garlic
After compiling those recipes, I just followed the instructions on thekitchn.com… basically. So, I also like to cut corners, and I didn’t wait the max time for the salt and cabbage to sit together. BUT I did let it ferment for a longer amount of time before putting it in the fridge… not because I was lazy or anything… no nothing like that… and not because I didn’t forget about it… because who forgets about kimchi, amiright?!
- Clean cabbage.
- Cut and salt cabbage.
- Massage cabbage and think to self: I should have bought more!!!
- Cover cabbage with water and press down with canned chili. Wait 1 hour… or 30 minutes, and rinse with cold water.
- Mix the korean chile pepper flakes and garlic.
- Massage that in with the cabbage and smoosh it down into a jar.
- I added some water to that to try and cover all the cabbage, but some of it was still sticking out of the water.
- FERMENT. for a few days… or 6 like me!
- Put in fridge and maybe even wait a little bit more for it to taste super kimchi-y
Good luck! Mine turned out well, and I haven’t died from eating it, so, that’s also a good thing.
PS: You can start eating it right away… like fresh! But if you want that really kimchi-like taste, then you should let it ferment. It’s amazing, though, because (to me) it starts smelling like kimchi right after I massage the cabbage with salt. Seriously. I almost stopped there and accidentally made sauerkraut.