Kimchee

Hi!

I finally found some Napa Cabbage at the grocery store to make some Kimchee.  Remember when I made it before?  And I didn't have the right kind of chili powder?  Well, now I have two kinds.

I decided to use the one on the right.

Here are the ingredients.

(I didn't have daikon radish or green onions.)

Here's what to do.

 Soak chopped cabbage in 9 c. of water with about 1/2 c. sea salt overnight. 

Rinse well.

Mince 1 bulb garlic.

Finely grate about the same amount of ginger.

Coarsely grate 3 carrots.

Mix with rinsed cabbage along with

slightly less than 1/4 c. fish sauce

1 t. sugar

1/2 c. chili powder.

Put into jars.

(I used one of the Seoul Foods' Kimchee containers!  It's great- I wish I'd kept more of them!)

Let ferment.

I soaked the cabbage Tuesday night and made it up on Wednesday. I checked this morning (Thurs.) and there are bubbles so something's working!  Although when I tasted yesterday, it still seemed a bit salty to me.  This happened the last time I made it back in July, 2013. I'm not sure I rinsed the cabbage well enough or maybe it soaked too long or maybe I need to decrease the amount of fish sauce... I use the Thai Fish Sauce.  Maybe there's another kind that's more Korean (and less salty!) I'll keep experimenting.  It seems to get easier the more I make it!

Update on the Kimchee:  It fermented 2 days and seemed to be done.  It's the best one yet!  Not too salty or spicy!  Although, it probably could've fermented another day for extra ripe-ness.)