VEGETABLE KIMCHI

Panchan Plate - 3 salads and 3 kimchis

Yield: 6#

Ingredient Amount

Napa cabbage (or other vegetable) 2.7kg (approx. 2-3 heads)

Grey sea salt 2% Salt to weight of vegetable

Korean red pepper powder 100 g

Garlic cloves, chopped coarsely 60 g

Ginger, minced 150 g

Scallions, cut into ½-inch lengths 300 g

Daikon, julienne 225 g

Fish sauce 90 ml

Sugar 30 g

Rice porridge 1 recipe

- 60 ml cool Water

- 10 g glutinous rice four

Method

Combine while at room temperature

Stir in small sauce pot

Bring to boil, immediately remove from heat when thick.

Combine with other seasoning ingredients and liquid before applying to cabbage

NOTE: It is very important to accurately measure salt and vegetables in proper ratio, to sanitize your storage containers, and to wear gloves while mixing, handling, and packing kimchi.

1. Make rice porridge by combining rice flour and water in a small pan, bring to a boil to thicken, remove from heat and cool.

2. Wash cabbage and drain well. Cut into half or quarters - do not remove core. In a perforated pan with a drain pan beneath, spread open leaves of cabbage, and sprinkle the salt between each layer.- NOTE: apply all salt at this point. Keep covered at room temperature, for 2-3 hours. If using other Vegetables, consult chef before cutting and salting. DO not discard drained liquid, all measured salt and liquid extracted from vegetables shold be collected and reserved.

3. Combine pepper powder, garlic, ginger, scallions, daikon julienne, water, fish sauce, rice porridge, and sugar with any salt and liquid drained from cabbage, add one cup of liquid from previous batch of kimchi. Coat cabbage leaves, inside and out with this paste. Transfer cabbage into non reactive container, cover tightly with plastic directly on the cabbage, press to facilitate the juices submerge the cabbage. Cover tightly with plastic wrap over top of container, and seal with snap on lid.

4. Transfer to refrigerator to age for at least the next 3 weeks. (6-12 weeks will give you a stronger, more sour kimchi. If time is short you may store kimchi at low room temperature 55-65 and it will ferment in about 5 days.)

5. When the fermentation is complete, remove cabbage from liquid, detach leaves from core and roll leaves into cylinders.

Notes: Fish sauce may be left out for a vegan preparation

This technique may be applied to a variety of vegetables. Commonly used are radishes, turnips, cucumbers, daikon and mustard greens.

A common technique for preserving fish such as shrimp and squid is to roll the fresh raw fish in the fresh cabbage leaves before the fermentation begins. Allow the fish to age with cabbage.