Apr 18 2015
This week I made a batch of Kimchi for the Ohio Buckeye
Gathering June 5-6-7th in Loudonville Ohio. At the present 10 to 12
of the members of Lets Talk BBQ forum plan to meet for some good outdoor
cooking and fun. I have not met any of these people but feel like they are old
friends since we have chatted on the forum for the last 2 or 3 years. It will
be great to finally meet my friends face to face.
I wanted to make some of my Kimchi to take along; it is a
great condiment for BBQ; just as a side dish or on top of a brat, pulled pork
or brisket sandwich. My version is probably a little Americanized or tamed down
from what some people like. The original version called for fish sauce and
ginger; I omitted the fish sauce. I didn’t care for the ginger so I don’t use
it anymore. It still tastes close to what I used to get from a Korean neighbor
years ago.
It is an easy and quick method for making Kimchi. You just
clean and cut up the Napa cabbage the size you like; for a side dish 1 to 1 /2
inch pieces works well. If you would like it more for a sandwich topping ¾ inch
pieces are better. After you get it chopped you just add coarse Kosher salt;
mix well to evenly coat and let set for 30 minutes. Then rinse well; add the
rest of the ingredients; I do this in a sealable Tupper ware bowl; and let it
set for two days. It will stain the plastic so I have a bowl dedicated to
making Kimchi.
I then put it in Mason quart jars; top with some filtered
water to cover and in the fridge. It will continue to ferment slowly in the
fridge and I think it is best to let set at least 4 weeks. It should keep 3 to
4 months. Once I get into it I can never let it set that long!
Napa cabbage
Chopped and salted
Additional ingredients
Half added at a time
Mixed and ready to set for two days
Placing in jars
Done and will set in fridge for a few weeks
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