Alternative Fermentations: 김치 Kimchi Or Bust — Brewchatter

      177

Of the countless varieties of kyên bỏ ra that are made in Korea, by far the most comtháng & celebrated version is made with Napage authority cabbage.

Kyên chi that"s made with cabbage is loaded with indole-3-carbinol (I3C), a compound that is well recognized as a powerful cancer-fighting compound. Numerous studies indicate that I3C can offer protection against many different types of cancer & may even stop the growth of existing tumors.

You could hop on over to a local Korean market khổng lồ buy a bottle of kyên ổn bỏ ra, but it may not be as healthy as you"d lượt thích, since most commercially prepared varieties are made with Trắng sugar & shrimp.

Bạn đang xem: Alternative fermentations: 김치 kimchi or bust — brewchatter

To make healthy kim đưa ra that still has lots of flavor và health-promoting compounds, start with a whole head of fresh Napa cabbage:

*

Separate the leaves & chop them up into bite-form size pieces. These shreds of cabbage will shrink about 25% during processing, so no need to make them too small. And no need lớn clean them yet, as we"ll be giving them a good rinse in a bit.

*

Measure out a quarter cup of sea salt.

*

And add it khổng lồ a small bowl of warm water.

*

Give it a gentle stir until the salternative text is dissolved.

*

Now add the salt water to the cabbage & give the cabbage a light toss to distribute the salternative text water.

*

*

Now a bit of waiting time. The salted cabbage needs lớn sit at room temperature for about four hours. The salternative text will help draw moisture out of the cabbage, & will also act as a natural preservative.

Here"s what the cabbage should look lượt thích after about four hours:

*

If you look closely, you"ll see a small pool of salt brine at the bottom of the bowl.

Now grease up your elbows & wash and strain the cabbage two or three times. You want khổng lồ rinse off the salt water and return the cabbage lớn a large bowl.

Congratulations - this is the base for your kyên ổn đưa ra.

*

Measure out a quarter cup of ko choo kah rhoo, also known as fine red chili flakes/powder. If you don"t have sầu easy access to lớn a local Korean grocery store, you can order ko choo kah rhoo from the following site:

Crushed red pepper flakes

*

Add a quarter cup of warm water and set with a spoon until the chili powder/flakes turn into a bit of a paste.

*

Transfer the red pepper paste to the cabbage.

*

Plus a tablespoon of minced garlic.

Xem thêm: Tai Video Sẽ - Cách Tải Video Từ Google Drive Về Iphone

*

And a tablespoon of finely chopped/minced ginger.

*

Three to four green onions, sliced.

*

Two tablespoons of anchovy sauce or fish sauce. If you prefer a vegetarian version, you can skip this step.

*

And now for the secret ingredient that sets this kim chi apart from most commercially prepared varieties: a concoction of half a ripe táo bị cắn, half a ripe pear, & half a yellow onion, all blended up with one cup of water.

*

This apple/pear/onion blend adds a hint of natural sweetness to lớn the kyên chi - most commercial varieties simply add a cup of sugar.

Now put on a pair of gloves so that you can get right in there and give sầu everything a solid toss and rubdown. Gloves are necessary, as the red chili flakes/powder will make your bare hands burn.

*

And voila, you have homemade kyên chi that should please even the fussiest of Korean food critics.

You want to lớn bottle the klặng bỏ ra up in glass bottles, cap them, and put them away in your refrigerator for 3 weeks to ferment slowly.

One word of warning: don"t fill the jars right up to their tops, as the contents will expand a bit as the kyên ổn bỏ ra ferments, và filling the jars to lớn their rims will likely result in leakage.

Here"s a look from up top:

*

And from the front in all its glory:

*

After three weeks of slow fermentation in the refrigerator, take out portions as needed. The klặng bỏ ra will continue khổng lồ ferment while refrigerated, and will keep for another few weeks, though the longer it ferments, the more sour it will get.

Traditionally, Koreans would put freshly made klặng bỏ ra into lớn underground jars, where kim chi would slowly ferment through late fall and winter, and portions were taken out as needed.

Cliông xã here for a printer-friendly version of this recipe (no pictures):

Healthy Kim Chi Recipe

Once you master the art of making your own healthy kim bỏ ra, you can enjoy it as a side dish to just about any main dish, và you can make it a component of dishes lượt thích Korean pancakes (bin dae duk) và a number of different Korean stews.

If you enjoy cabbage klặng bỏ ra và you haven"t had a look at our recipe for cucumber kyên bỏ ra, have sầu a peek here:

Cucumber Kyên ổn Chi Recipe

Addendum on June 12, 2010 - Here"s a look at some Bok Choy klặng đưa ra that we made the other day using this recipe - we used clean Bok Choy leaves in place of cabbage: