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Sunday, August 2, 2009

EastCoastLife's Kimchi - FM, RT

ingredients for making kimchi

Sayre is hosting Fun Monday and she wants a step-by-step guide (pictures encouraged) for making my favorite summertime dish. This can be an entree, a vegetable, a casserole, or a dessert.

I made a Korean side dish.... the famous Kimchi!! Koreans serve kimchi at almost every meal. It's a winter dish but in tropical Singapore, my family and I love to eat this chilled spicy salad. It is easy to prepare and I usually make a huge quantity to give away.

Kimchi is a healthy dish, its all vegetables, something we all need a lot more of in our diet.

Ingredients :
3 Napa cabbage
1 bunch of scallions
1 raddish (shredded)
rice vinegar
sesame oil
Kosher salt (or sea salt)
Korean chilli powder (coarse)
a walnut sized knob of ginger (diced)
4 cloves garlic (crushed)
sesame seeds (roasted more flavourful)
sugar (optional)

Soak cabbage in salt water for 3 - 4 hours.

Trim scallions, slice the white part down the center, then cut into strips diagonally.

Combine the chilli, sesame seeds, ginger and crushed garlic into a sauce bowl. Add enough sesame oil to moisten everything, and an equal amount of rice vinegar (enough to make a paste). Toss gently but thoroughly, then spread the paste onto the cabbage. Make sure cabbage is well drained before adding the chilli paste.

cover and chill in the refrigerator for 3 days

There are no hard and fast rules when it comes to the amounts,it's all done 'to taste', Keep the kimchi in the refrigerator for 3 days before eating.
Have it on toast, with rice, a side dish or as a soup. Enjoy!

First Commenter - sasha

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