Tag Archives: kimchi

~ Daikon Radish Halves w/ Pears Pickled in Clear Broth – KimChi Recipe #4

~ Daikon Radish Halves w/ Pears
Pickled in Clear Broth ~

Dongchimi Kimchi (Traditional)
radish kimchi
This recipe is another classic winter favorite, also traditionally made during the Napa cabbage harvest, kimjang. This refreshing white kim-chi is a perfect contrast to hot, spicy soups
and hearty wintery meals.
Koreans prize the deep, savory, clean flavors of the daikon radish and choose the best, youngest, and most tender radishes for this style of kim-chi. The juices are highly desired and saved
for later use as a summertime soup base and added to noodles.

Ingredients Needed…

– 3 pounds of daikon radish, greens attached, farm fresh
– ½ cup of sea salt
– 3 large cloves of garlic, halved
– 1 inch piece of ginger root, peeled, halved,
and cut into 1/8 inch pieces
– ½ medium yellow onion, peeled and quartered
– ½ Asian pear, peeled, cored, and quartered
– 1 jalapeno pepper, halved, seeded, and cut into pieces
– 3 green onions, white and green parts
– 6 cups of water
– 1 medium russet potato, peeled.  This is added to keep the radish crisp.
dongchimi kim-chi
Directions…

– Rinse the radishes. Use a vegetable brush, clean the dirt from the radish skins, but don’t peel the outer layer.  This provides an important layer of protections during the long fermentation process.
Halve the radishes lengthwise, keeping the greens intact.
Korean radish
– In a large mixing bowl, sprinkle ¼ cup of sea salt over the radish halves and allow to sit for 16 to 24 hours. After the time drain off the liquid.
– Tightly pack the radishes into a gallon size container. Place the garlic, ginger, onion, pear, jalapeno, and green onions on top.

– In a large pan, combine the water, potato, and the remaining ¼ of sea salt. Boil to full boil and cook the potatoes for 10 minutes. Discard the potatoes and pour the hot water over the radishes.
– Cover tightly. Allow to sit at room temperature, away from direct sunlight, for one week.
– Refrigerate and allow to ferment for at least another 3 weeks before consuming.

Just prior to serving, slice radishes in half again lengthwise into quarters, then cut into ½ inch pieces. Divide among serving dishes and ladle some of the juices over the radishes.

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Stuffed Cucumber Kimchi – Recipe #3 Oi Sobagi (Traditional)

Kim-chi Oi Sobagi
Oi Sobagi – Stuffed Cucumber Kimchi
(Traditional)
Fermented – Raw – Vegan

  This is a nice and easy to make quick kimchi. Classic for the summertime and are served stuffed to compliment a main dish; they are not quite a condiment and not quite a snack.
The contrasting colours make it great to brighten any dish – the vibrant green of the cucumbers and the red of the chili peppers. This is a great kim-chi for children to try for the first time if not use to foods like kim-chi!
Ingredients Needed:

Brine…

– 2 pounds of cucumbers, unpeeled but with the ends trimmed English cucumbers
– 2 tbsp of sea salt
Filling…
– ¼ cup Korean chili pepper flakes (adjust to your liking)
– 6 ounces Korean chives, finely chopped or 8 green onions, green and white parts, finely chopped.
– ½ cup shredded carrots, optional
– 1 tsp sugar

Directions:

Cut the cucumbers in half width-wise and make a deep X shaped incision extending 2/3’s of the way down the inside of each cucumber.

  Place the cucumbers in a sieve set over a bowl, sprinkle the inside with the salt and allow to set for 30 minutes to drain. Stuff the chili flakes mixture into the cucumbers.  Make sure to place the mixture into all the crevices.  Do two passes: the first focusing on the horizontal segments and the second on the vertical.

kim-chi oi sobagi
Quick Cucumber Kim-chi

Place the cucumbers in a 2 quart-size containers and spoon the remaining filling on top.  Pour the reserved brine liquid into the containers, cover, and set aside at room temperature for 1 or 2 days.  After recommended time, taste the crunchiness and balance of flavors. It should be salty, sweet, and savory.
Serve the cucumbers when the crunchiness that you like. Keep any leftovers in the fridge. This is a quick ferment and keeps about 3 to 7 days. You can keep the reserve kimchi pickle juice to serve over rice noodles or use as a cold soup.

Enjoy!

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Instant Apple, Pear, and Persimmon Kimchi (Traditional Winter Type)

pear kim-chi~ Sagyua, Gaam, Bae Kimchi ~ Instant Apple, Pear, and Persimmon Kimchi (Traditional Winter Type)

A trio of fresh seasonal fruits plays the roll of combining the sweet, savory, and spicy by using a combination of sweet autumnal fruits. Feel free to use what is regional to your area. Choose young, firm fruits and crisp, juicy pears are needed to impart bright flavors! Today, we will also build traditional flavors in the Korean style of using different commonly unused parts to complement the fruity-spices nicely. This kimchi may be use like an Indian chutney…great for meat style entrees. Fermentation: Ready to eat or allow to ferment a couple days. This is a quick ferment.

Asian Pear Kimchi
Ingredients Needed:
– 1 lb persimmons, peeled, cored, quartered, then cut into 1/8 inch thick slices
– ½ Asian or Bosc pear, again peeled, cored, quartered, and cut into 1/8 inch slices
– 1 medium apple, peeled, cored, and sliced.
– 12 stems flat-leaf parsley, cut into 1 ½ inch pieces.
– 1 tsp Korean chili pepper flakes
– ½ tsp chopped garlic ½ tsp anchovy sauce

Directions:
– In a small mixing bowl, combine the fruits and parsley steams.
– Add chili flakes, garlic, and anchovy sauce.
– Mix well until combined.
– Let stand for at least 15 minutes for flavors to combine.
– Serve immediately or refrigerate, covered and consume within a few days.

– End
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Kim Chi Recipe #1 – Mother In-law’s Kim Chi – Baechu Gutjori (Traditional)

kim chiMother In-law’s Kim-Chi Baechu Gutjori (Traditional)

Koreans celebrate the first fall Napa cabbage harvest with this style of Kim-chi.  It may be eaten right away or aged for a time. This style is enriched with both the land and sea with a base of beef stock and sea foods of oysters, salted shrimp, and anchovy sauce.
Ingredients Needed:
Brine…
– To medium heads of fresh Napa cabbage, about 4 to 5 pounds
– 2 tablespoons of sea salt
Sweet Rice Porridge…
To make the porridge add 1/3 cup powered sweet rice to enough water to form a thick paste.  Simmer this ‘porridge’ over heat to remove the raw flour taste.  Allow to cool before adding to the seasoning paste.
Seasoning Paste…
– 2 tbsp of salted shrimp
– 1/3 cup of sweet rice porridge
– ¼ cup anchovy sauce
– ¼ cup beef or vegetable stock
– 2 tbsp minced garlic
– 1 tbsp peeled and grated fresh ginger root
– 2 tsp sugar
– 2/3 cup Korean chili pepper flakes
– ½ cup thinly sliced yellow onion
– 4 green onions, green parts, about ½ cup
– 3 oz of chives
– 6 to 8 fresh oysters (optional)kim-chiDirections:

– Cut cabbage into quarters and then cut ¼ in half lengthwise. Remove cores. End by cutting pieces into 1 inches wide strips and 6 inches long.
– In a large bowl toss cabbage with the salt. Sit aside and allow to brine for at least an hour. Rinse off the salt by running under cold water and allow the cabbage to drain thoroughly.
– To make the seasoning paste… Grind the shrimp and mix in a bowl with the porridge, anchovy paste, stock, garlic, ginger, and sugar. Lastly add the ¼ cup of the chili pepper flakes. Blend well.
– In a large bowl, toss the cabbage, onion, green onions, and chives with the remaining chili flakes. Insure that all the cabbage is coated with the chilies. Add the seasoning paste and oysters and mix well.
– Pack tightly into a 2 quart container, cover, and set aside for 2 to 3 days at room temperature.
Then move to the refrigerator to slow/stop the fermentation. Since the ferment will expand make sure to allow at least a 5% head space to prevent overflow.This style of kim-chi may be eaten directly, allowed to ferment for a short time, or allowed to ferment for a longer amount of times. Enjoy and happy fermenting!

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Kimchi Traditional Korean Style Recipe

I was asked for a kimchi recipe…Korean kraut!
kimchi korean
This is close to a traditional Kimchi…there are many types of kimchi, but when people in Korea say kimchi, they mean this style.
 
Recipe? I never really follow one. But here goes…
 
– 2 large heads of Nappa cabbage. Quarter and soak in a heavy salt brine for an hour or more to pull off some liquid, rinse salt, then chop to desired size
– daikon or normal radish julienned
– carrots julienned
– any sea vegetables or other veggies you like
– sesame seeds, black is nice for contrast
– Garlic, ginger, and scallions or green onion
– tbsp or more rice flour, depending on the batch size
– Sugar 1/8 c, or to your liking, optional
– Korean chili flakes (eBay or Amazon) to taste, also gives the nice red colour
– fish sauce to taste, recommend a good Thai FS (has salt, too, so adjust)
– dried anchovies or fermented shrimp paste as needed, not to many though
– soy sauce or salt to make the brine
 
The F.S. and anchovies brings the deep umami flavor!
 
Heat the flour with some water and make a thin paste.  Cook until it thickens, but not burnt.  Raw flour will give an off taste. This is used to thicken the liquid and make it stick to the cabbage.
In a large bowl, mix flour paste with the chili, F.S., anchovies, and soy sauce.  Then add veggies and sesame seeds, mix.
Add the cabbage last, mix.
 
Keep mixture under the brine like you would kraut.  If not enough liquid at first, no worries, it will form as the weights press down. Should only take an hour or so for this to happen.  You can add some extra salt brine if needed, but make sure
to mix it all up again.
japanese pickle press

I use a 3L Japanese Pickle Press…for no fuss, no weights, no problems.  We have them at our web store if needed.
After liquid covers, taste and add more salt and/or chili as needed.
Allow to ferment for 3 to 5 days, or more.
Then pack into jars and place in fridge.