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- Wednesday's Recipes - 11/01/23
Wednesday's Recipes - 11/01/23
Sue Reeves
November 01, 2023
We’re Back! Hope you enjoy the new Sue’s Home Kitchen Newsletter!
6 Tips for Making Kimchi
Cabbage: Use Napa cabbage, also known as Chinese cabbage, for the traditional kimchi. You can also make kimchi with other vegetables like Korean radishes, cucumbers, or green onions.
Salt: Use coarse sea salt or kosher salt for salting the vegetables. This helps draw out moisture from the cabbage.
Spices: Traditional kimchi contains garlic, ginger, Korean red pepper flakes (gochugaru), fish sauce or salted shrimp, and sugar. Adjust the spice level to your preference.
Fermentation: Leave the container at room temperature for a day or two to initiate fermentation. After that, store it in the refrigerator. The longer it ferments, the more complex the flavor.
Burping: During the initial fermentation, remember to "burp" the container daily to release excess gas. If using a traditional clay pot, you can use a cloth or plastic wrap to cover the top, allowing gases to escape while preventing contamination.
Taste Test: Kimchi is ready when it reaches your desired level of fermentation. The flavors will continue to develop in the refrigerator.
Remember, making kimchi can take a bit of practice to get the taste just right, so don't be discouraged if your first batch isn't perfect. Experiment with ingredients and fermentation times to find your preferred flavor.
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🤔 Today’s Trivia Question
Q: How long does kimchi last?
(Answer at the bottom of the newsletter.)
VIDEO: 3 Tips You Didn't Know About Kimchi
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🤔 Answer to Today’s Trivia Question
Kimchi has a long shelf life due to its fermentation process. When properly stored in the refrigerator, it can last for several months or even up to a year.
Check out this Plant-Based Cookbook with over 100 mouth-watering recipes!
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VIDEO: Taegu Kimchi brings DC flavor to a Korean classic