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Kimchi!

chilliwilli

chilliwilli

Waterboy
We need a kimchi thread:biggrin:


First u need napa cabbage, cut and separate in quaters. Therefor cut the napa at the base in half

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And separate the rest with your hands

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Repeat once more
 
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chilliwilli

chilliwilli

Waterboy
After 24h

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Water the napal to get rid of excess salt for 2h with 2 water changes.

After that the napa should taste heavy on the salt side but not oversalted
 
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chilliwilli

chilliwilli

Waterboy
For each kg of fresh napa u need

100ml water
1 tbsp glutinous rice flour
100g carrots cut julienne
250g spring onions(1 bunch) thin sliced
100g garlic ground up
50g ginger ground up
1 tbsp salted shrimp
50ml fish sauce
25ml soy sauce
3-5 tbsp chilli powder
a shotglass old kimchi or sauerkraut juice(optional)


100g radish julienne what i didn't have
 
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chilliwilli

chilliwilli

Waterboy
Mix the rice flour with the cold water till all chunks are gone and heat and stir to a boil

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Let this cool.

Chop the garlic, ginger in a blender and add the shrimp

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Mix with the rice porridge, fish and soy sauce using a immersion blender
 
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chilliwilli

chilliwilli

Waterboy
Cut carrots(as julienne as u get)

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And the spring onions

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And mix with paste and chilli and old kimchi juice

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chilliwilli

chilliwilli

Waterboy
the paste should touch every part of the nappa

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and then roll the napa and stack in a bucket

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chilliwilli

chilliwilli

Waterboy
the rest of the paste goes on top of the bucket

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which is stored near the heater for 24h

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after that ferment in the fridge for at least 7days
 
chilliwilli

chilliwilli

Waterboy
After one day in the warm the fermentation is starting nice. Normaly i got that size of bubbles after 3-4 days with no kimchi juice added.

So the bucket went into the fridge.
 
chilliwilli

chilliwilli

Waterboy
Tried some of the kimchi today. Cut a few leaves and mixed with some steaming rice. Very nice:biggrin:
A little salty for my taste but never had the napa pickeling for so long. Hope this will even out over the time.
The extreme burning garlic taste comes down a little bit, the napa is still crunchy but i miss the funk from the fermentation.
 
Green Squall

Green Squall

Well-known member
Looks amazing. I've always enjoyed fermenting different vegetables, but haven't tried making kimchi yet. How long are you going to let it ferment for?
 
chilliwilli

chilliwilli

Waterboy
Will ferment it minimum one week to 10 days or till the gas buildup goes down.

Basically kimchi ferments all the time so when u want to preserve it at a certain point of ripeness better freeze it.



My first try was ready after a week at room temp which turned the napa as sour as sourkraut but the color got a little lighter and the spiciness went down a little.
 
chilliwilli

chilliwilli

Waterboy
For me the kimchi is ready to eat:biggrin:.

Still heavy on the salt side but not oversalted. So i recommend not to pickle for the whole 24h.

The funk from fermentation is coming and the napa is crunchy but not sour. That will come over time at the cost of the crunchiness.

I cut it in smaller pieces so i can easy scoop my daily dose out of the glass.

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