Foodie Thursday: Kimchi
Resident chef Nigel treats the Drivetime team to kimchi otherwise known as fermented Chinese cabbage. Scroll down for the recipe.
Plus there's all the business, sport and travel news.
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Beachu Kimchi (Chinese Leaf Kimchi)
by Byung-Hi & Byung Soon Lim from
Kimchi 鈥� Essential Recipes from the Korean Kitchen (Pavilion)
Beachu kimchi is the most common of all kimchi varieties & the key component that is always found in Korean fridges.
The art of kimchi contains the right amount of salt, but to get it right it鈥檚 important to taste the vegetable after salting.听 If it鈥檚 very salty the vegetable needs rinsing through thoroughly.听 Rinse multiple times until it tastes just slightly too salty.听 On the contrary, if the salt level tastes just right it鈥檚 probably under-salted.听 Adjust by either decreasing or increasing the amount of salt going into the kimchi paste.
See visual guide on the right for images of the process.
听
Makes 1 large jar, approx. 5L
Prep time: 20 mins
Fermenting time: 24hrs soaking in brine, & 8 days听鈥�听2 months fermenting.
听
Ingredients
2kg Chinese Leaf
200g sea salt
听
Kimchi paste
150g gochugaru, Korean chilli powder
300g finely chopped leek
3 tbsp minced garlic
2 tbsp finely grated ginger
200g fresh daikon (mooli), shredded
1 tbsp fish sauce
1-2 tbsp salt
1 tbsp granulated sugar
听
Method
Cut the Chinese leaf in half & place the halves cut-side up, in a large bowl.听 Salt the Chinese leaf layer by layer (not too meticulously).
Pour over water so that the Chinese leaf is covered & place a plate with a weight on top, so that the vegetable is completely submerged.听 Leave to stand for 24 hrs at room temp.
Drain the water & taste a bit of the Chinese leaf, preferably somewhere from the middle.听 Rinse the kimchi multiple times in cold water & carefully squeeze the liquid out of the leaves.
Mix together all the ingredients for the kimchi paste.
Mix the Chinese leaf & kimchi paste thoroughly.听 Lift & pat some paste in between the leaves.
Roll the Chinese leaf halves together & place them together tightly but without too much force, with the cut-side facing up in a jar or other container with a tight fitting lid.听 Leave to stand at room temp for 24hrs.听 Transfer to the fridge.听 The kimchi is ready after 7-10 days & will last for at least 2 months.听 Slice the Chinese leaf when serving
听
Oi Sobagi (Whole Cucumber Kimchi)
The crispy cucumber makes this a real fresh kimchi variety.听 It鈥檚 tasty in all its stages, even under-fermented.听 It can thus be eaten straight away before it has matured.听 It is especially eaten during the cucumber pickling season from July until September.听 Don鈥檛 keep it for too long or it will go soft from over-maturing.听 Whole cucumber kimchi goes well with all kinds of noodles.
听
Makes one large jar, approx. 3L
Prep time: 15 mins
Fermenting time: 听1hr soaking in brine & 3 days听鈥撎�2 weeks fermenting.
听
Ingredients
10 small cucumbers (roughly 10cm / 4鈥� long), or cut a long cucumber into 3
125g coarse sea salt
听
Kimchi Paste
75g gochugaru, Korean chilli powder
200g finely chopped leek
1 tsp minced garlic
1 tsp finely grated ginger
100g shredded fresh daikon (mooli)
3 tbsp sea salt
2 tsp granulated sugar
听
Method
Make 4 cuts lengthwise in each cucumber without cutting all the way through.听 Salt the cucumbers liberally, making sure the salt goes into the cuts.
Place the cucumber in a bowl & fill with water.听 Leave to stand for 1hr at room temp.听 If you are in a rush you can skip the water & just leave them to soak up the salt for 30 mins.
Check the seasoning (as in the Beachu recipe) & rinse the salt of thoroughly.
Mix all the ingredients together for the kimchi paste.
Mix the cucumbers & the kimchi paste together, trying carefully to get the paste into the cuts.
Place the cucumbers together tightly in jar or other container with a tight-fitting lid.听 Put in the fridge.听 The kimchi is ready after approx 3 days & will keep fresh for maximum of 2 weeks.
Broadcast
- Thu 5 Mar 2015 17:05麻豆约拍 Radio 2
