Kimchi
Being off from work this week I thought ti was time to make some more kimchi. I have made kimchi in the past and each time I make a batch I make it a bit different. The original recipe I used was posted by the wonderful Maangchi and after making That first batch pretty consistent with her recipe I decided to make some changes. I have always thought of recipes as suggestions rather than following everything to the letter.
So, with future batches I changes some things by adding one ingredient and eliminating another. I was not a big fan of the fermented shrimp so they went after the first batch. I added jalapeños and other hot peppers as my version of kimchi evolved. I also cut down on the amount of fish sauce used and substituted pear in lieu of sugar.
I make the porridge with the sweet rice flour and water and thicken it by bringing it to a boil. I use a food processor and mic garlic, onion, ginger and jalapeños --this time I added in some Carolina Reapers and habaneros from my very own bushes growing in my back yard. I mix the porridge with the mixed ingredients then add the pepper flakes. I use to measure no I just dump it in until I get a thick consistency.
Then toss in carrots, chopped leeks, daikon and mix all that together.
Before all that I cut up my cabbage and salt the shit out of it. This process draws the water from the cabbage and softens the leaves up. You turn your cabbage a few times and I let it go for 2 hours. I then rinse (oops except for the first batch) and incorporate the cabbage into the mixtures.
I load it into jars or fermenting boxes and each day I tamp down the mixture to release the air bubbles that are formed during fermentation.
I have learned not to fill the containers too full or it will overflow. I leave these out to ferment anywhere from 3-5 days.
