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Kimchee - a New Twist on Old Sauerkraut

Introducing Kimchee

kimchee-a-new-twist-on-old-sauerkraut

Ingredients

For the Cabbage Mix - Room Temperature for 4 hours:

  • 1 napa cabbage, chopped
  • 1 bag matchstick carrots
  • 3 teaspoons coarse sea salt, no iodine added

Rice Sauce - Heat and Cool:

  • 1 1/2 tablespoons rice flour
  • 1/2 cup water water
  • 1 tablespoon sugar

For the Kimchee Sauce - Puree:

  • 1 ripe pear, peeled, grated
  • 1 cup vidalia sweet onion, grated
  • 1 inch of bunch onion tops
  • 2 inches piece ginger, peeled
  • 5 garlic cloves
  • 3 tablespoons fish sauce
  • 1 package or 2 tablespoons pepper flakes for pizza
  • 2 tablespoons smoked papricka

Use Turkey Cooking Bag for Convenience Purposes

Since the original people wanted this done in a stainless steel pan, or a glass jar, I opted for doing it in a heatproof, plastic oven bag. These bags are designed to resist heat, and they are leakproof, and once you are done with the fermenting, you just discard the bag. No cleanup. That works for me.

In turkey cooking bag, you will start by layering a bag of matchstick carrots, chopped cabbage and chunky sea salt. The picture shows a grinder salt shaker, but I took the top off and just used the salt whole.

Which amounts to putting handful of carrots in the bag, a handful of cabbage and sprinkling this with about a tablepoon of salt. Then repeat, about three times, until your cabbage and carrots are in the bag together.

Then, you twist the top of the bag closed and secure with a clothespin or a piece of scotch tape and let it 'work' at room temperature. The salt will draw moisture out of the cabbage and after a few hours, the cabbage will be wet and sitting in a watery liquid.

Salt, Carrots and Chopped Cabbage to Start

chunky sea salt

chunky sea salt

napa cabbage

napa cabbage

cut off end and core

cut off end and core

cut into 1 1/2 inch pieces, crossways

cut into 1 1/2 inch pieces, crossways

Matchstick carrots. Start with carrots for the first layer in bag.

Matchstick carrots. Start with carrots for the first layer in bag.

cabbage on top of carrots

cabbage on top of carrots

a tablespoon of salt

a tablespoon of salt

repeat. three layers.

repeat. three layers.

starting to make 'juice''

starting to make 'juice''

Progress in Stages

Now that you have the salt, cabbage and carrots in the bag, set it aside and let it work for a few hours. I gave mine about 4 hours to work.

As you watch it, it will draw moisture from the vegetables. You will keep this liquid for the duration of the recipe. It does not get discarded.

Meanwhile - You Need to Make a Rice Paste Sauce

Since I was instructed to find a rice paste sauce, which my local stores do not carry, I just happened to have a bag of tempura mix that my sister-in-law had given me, and it seemed to work just fine. It must be a rice flour.

The flour, water and sugar were heated until they thickened and became a smooth, almost glassy substance. Then, poured into a plastic dish and set aside for later.

sugar

sugar

tempura mix or rice flour

tempura mix or rice flour

water

water

Make a Rice Paste Mixture

tempura mix or rice flour

tempura mix or rice flour

1 tablespoon of sugar

1 tablespoon of sugar

water

water

use whisk to stir rice flour, water and sugar.

use whisk to stir rice flour, water and sugar.

stirring constantly, medium heat

stirring constantly, medium heat

The mixture will cook into a satiny, glossy mixture. That's all. Take off heat and cool.

The mixture will cook into a satiny, glossy mixture. That's all. Take off heat and cool.

The Cold Sauce Mixture

There are a few ingredients that need to be pureed and mixed with the rice sauce, and then, after the cabbage and carrots have wilted, these have to be all combined and left to ferment in a room temperature location. The eventual fermenting will take 48 hours to complete.

So, you will need to use a food processor to puree the following ingredients:

  • onion
  • garlic
  • ginger
  • pear
  • green onions
  • fish sauce
  • pepper flakes

It's All a Waiting Game at this Point

You are waiting for cabbage and carrots to wilt.

Waiting for rice mixture to cool.

Waiting to combine everything together.


The Following Ingredients Will be Pureed in a Food Processor

onion, chop to make it easier to puree

onion, chop to make it easier to puree

peel ginger

peel ginger

ginger, two inch piece, peeled

ginger, two inch piece, peeled

add to food processor, don't puree yet

add to food processor, don't puree yet

ginger, chop to make it easier to puree

ginger, chop to make it easier to puree

pear, peel

pear, peel

pepper flakes

pepper flakes

pear, pepper flakes

pear, pepper flakes

kimchee-a-new-twist-on-old-sauerkraut
small bunch of green onions

small bunch of green onions

chop bunch onions to make easier to puree

chop bunch onions to make easier to puree

pureeing

pureeing

start up food processor

start up food processor

mix with rice paste mixture

mix with rice paste mixture

ready to combine with rice paste mixture

ready to combine with rice paste mixture

mixed with rice paste

mixed with rice paste

add smoked papricka

add smoked papricka

Let it Ferment

Forty-eight hours.


mix all together

mix all together

seal and let sit for 48 hours

seal and let sit for 48 hours

Put the Kimchee in a Jar

Put in jar. At this point, you should taste a piece of cabbage. If it is tangy enough to suit your taste buds, put the jar in the refrigerator right away.

If, by chance, you decide it isn't tangy enough, just let the jar sit overnight and put it in the refrigerator tomorrow.

And that, is it. The kimchee is ready to eat, so, enjoy!

It's Been 48 Hours - Pack into Jars - Taste

I wrote the time that it should be done on the lid, so I would know, and remember for sure.

I wrote the time that it should be done on the lid, so I would know, and remember for sure.

It's bubbly

It's bubbly

I'm going to use a metal funnel to help dump it into the jars. I had enough to fill a quart jar, and a pint jar. Save the fluid

I'm going to use a metal funnel to help dump it into the jars. I had enough to fill a quart jar, and a pint jar. Save the fluid

I cut the top off the turkey bag so it would pour eaasier

I cut the top off the turkey bag so it would pour eaasier

taste.

taste.

Comments

Char Milbrett (author) from Minnesota on November 11, 2020:

Thanks, Nell Rose, for your comment.

Nell Rose from England on November 11, 2020:

I loved your photos, they really explained it well. I had never heard of kimchee before, so this is great!