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Homemade Kimchi

Kimchi is if not familiar is comparable to sauerkraut but a spicy Korean style.  In is made with a lacto-fermentation process.  This good bacteria is the kind you want in your stomach to keep it healthy and strong.  The link attached has some great information on the process Wild Fermentation by Sandor Katz.

We love kimchi at our house.  Well not so much the kids because of the spicy but Mr.Picky and I do.  Usually if I felt the need for a jar we would go out-of-the-way and purchase some from as Asian store that prepared and sold their own recipe.  I knew there had to be a better way.  How To Make Easy Kimchi at Home Cooking Lessons from The Kitchn was a link I found off of pinterest.

So I went to work.   I collected my ingredients which was mostly getting the fresh vegetables but I had to find the Gochugaru or Korean chile pepper to spice the kimchi.  This seemed a bit more difficult.  I ended us purchasing some in paste form as opposed to powder.  I was upset to learn it also had MSG in it.  Next time I will be ordering some online and have patients until it comes.

Putting the Kimchi together was rather simple but time-consuming.  There is a lot of waiting with this dish, but all great things are worth waiting for right?  The end result is just as I like spicy and crunchy.  I can’t wait to experiment with different vegetables.

Something I did not follow was bothering to weigh my vegetables.  Turns out after cutting it all up I knew I about doubled my amounts.  So I went ahead and doubled my sauce and ended up with 3 partial quart jars probably only 2 quart jars compacted.  Word to the wise is weigh the vegetables and adjust the recipe accordingly.  The link above provided great step by step pictures of the process if you need them.

Homemade KimchiHomemade Kimchi:

  • 1 (2 lb.) head of Napa cabbage
  • 1/4 cup sea or kosher salt
  • water
  • 1 Tbs grated garlic
  • 1 tsp grated ginger
  • 1 tsp sugar
  • 2-3 tsp fish sauce or water
  • 1-5 Tbs gochugaru (Korean Chili Pepper), add according to level of spice desired
  • 8 oz. diakon radish
  • 4 green onions, trimmed 1″ pieces

Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.

In a large bowl combine cut cabbage and salt.  Wearing gloves or just with your hand (it made mine soft) message the salt into the cabbage until starts to soften.  Cover the cabbage will cold water and place a plate on top of the cabbage to hold it down.  Now place weights such as soup cans or jars on top of the plate.  Let stand 1-2 hours.

Homemade Kimchi

Drain water and rinse cabbage with cold water at least 2-3 times.  Allow to drain for about 20 minutes in a colander in the sink.

Meanwhile combine garlic, ginger, sugar, fish sauce, and gochugaru(I added 3 Tbs of spice but doubled the recipe and it is perfect for our taste, I would probably start with 1 Tbs for a single batch) until smooth.

Slice the radish into match sticks pieces and trim the green onions.  Add all the vegetables to the spices including the drained cabbage.  If using your hands to mix (wear gloves) or a spoon and mix all together until evenly coated.

Pack the Kimchi into clean jars and press down until most in under the brine, leave at least 1 inch head room in jar.  Seal with a lid.

Allow Kimchi to set out at room temperature to ferment for 1-5 days.  Press down the vegetables each day to release some gases and taste.  It will bubble and give you  a very pungent aroma in the kitchen.

When the kimchi has reached the point of fermentation that you wish move to the refrigerator.  It can be eaten now or store for 1-2 weeks for the best flavor.

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Crisp Pickled Green Beans

Crispy crunchy pickled green beans, a great snack. Forget the choice and pass the green beans. Not too often you will hear that. Crisp Pickled Green Beans Recipe – Allrecipes.com was the recipe I used.  This was the perfect pickled flavor I have tried yet.  Not too sour and of course I had to add garlic to each jar, which turned out wonderful.

I think any canned food especially pickled items make great gifts.  House warming presents or a Christmas gift for a neighbor can be done ahead of time during the summer when vegetables are plentiful.  Get out there and can something.

Crispy Pickled Green Beans

 

Crisp Pickled Green Beans:

  • 2 1/2 pounds fresh green beans
  • 2 1/2 cups white vinegar
  • 2 cups water
  • 1/4 cup salt (canning or pickling salt is best)
  • 1-4 clove garlic, peeled
  • 1 bunch fresh dill weed
  • 3/4 tsp red pepper flakes, optional

 

Sterilize 3 pint jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.

In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.  I added 1 clove of peeled garlic in each jar.

Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

 

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