Eats: Homemade Green Apple Easy Kimchi
When I was at the markets on Thursday afternoon, I decided to get some wombok cabbage... that ended up being two heads of cabbage.
Seriously, there is only so much wombok cabbage a household of two persons can eat. But made into fermented korean cabbage (aka Kimchi) and that changes the ball game.
I ended up with two big heads of wombok, one being a 2.34kg head of cabbage, and the other, just for normal cooking with other proteins.
I was at Werribee Plaza not too long ago, and 1kg container of Daekwang Kimchi costs about Aud12....
This is the second time I have put up a post on making kimchi. The first one is here.
That was 7 years ago, when I first lived with my korean friend, in a korean household. Jo's mother was there to help out with the household and on many occasions, especially when wombok cabbage is on sale at the market, she will buy a lot of them. The many sisters and aunties in the family will come together to make this tasty side.
However, through the years, after having a look at other kimchi making recipes, I decided to try a new one this time. For today's post, I have found an Easy Kimchi recipe from Maangchi. She is supposedly the reigning queen of Youtube korean cooking in America.
Alterations to Maangchi’s Recipe:
However, through the years, after having a look at other kimchi making recipes, I decided to try a new one this time. For today's post, I have found an Easy Kimchi recipe from Maangchi. She is supposedly the reigning queen of Youtube korean cooking in America.
Alterations to Maangchi’s Recipe:
I have made some alterations to Maangchi's recipe, as her recipe in American scales calls for 10 pounds of wombok.
10 pounds : 4.53kg.
It's important to know how heavy your ingredients weigh so that you can scale up and down the recipes accurately.
2.34kgs is about half of 10 pounds. That just means the rest of the ingredients will be scaled down to half.
Next then liberally salt it, turning the cabbage over so that it's all covered. Turn the cabbage every 30 mins (doing this for three times in 1.5 hours)
-1 cup of gochugaru (roughly 240-250 grams). Maangchi asked for 2.5 cups of hot pepper flakes, which I think is too much.
For this recipe, I used Australian Pyrex - 1 cup of gochugaru (red pepper powder). That was all I had left remaining!
Use your hands to manually add in the cabbage bit by bit. Feel free to use gloves if you can't stand the sensation of the kimchi paste in your hands.
Also too, if you have a clay container, why not? It is like many of the traditional korean households.. haven't you watched Crash Landing On You?
10 pounds : 4.53kg.
It's important to know how heavy your ingredients weigh so that you can scale up and down the recipes accurately.
2.34kgs is about half of 10 pounds. That just means the rest of the ingredients will be scaled down to half.
For this easy kimchi recipe, you'd cut up the cabbage into bite size portions. According to Maangchi's recipe, first wash the vege in cold water.
Next then drain the water into a clean container. I used a pail.
Next then liberally salt it, turning the cabbage over so that it's all covered. Turn the cabbage every 30 mins (doing this for three times in 1.5 hours)
Wash the cabbage in cold water to get rid of excess salt and let it drain.
The first step in Maangchi's recipe asks to make a porridge.
This porridge in my scaled down recipe is: (using the Australian Pyrex measuring glass jug)
- 2 cups of water. (Roughly 500mls of water)
- Abt 65 grams of sticky rice flour/ glutinous flour (half of 1/2 cup- which means abt 125)
- Abt 65 grams of white sugar.
Boil the water and rice flour. Let it thicken. Then add the sugar.
Take it off the heat and let it cool. In the mean time, prepare your other ingredients.
This was the one step that was not in the recipe when I first made kimchi with Aunty Cho. I prefer the kimchi to have more liquid. The inclusion of the porridge allows the kimchi to have more liquid base during the fermentation period.
Next, chop up garlic, onion, ginger, spring onions, julieened carrots.
The SPECIAL ingredient I have added which is not in Maangchi's recipe is: one GRANNY SMITH GREEN APPLES which I have matchstick chopped. It adds a certain sweetness to the kimchi.
Using the Australian Pyrex measuring glass jug, I prepared:
The first step in Maangchi's recipe asks to make a porridge.
This porridge in my scaled down recipe is: (using the Australian Pyrex measuring glass jug)
- 2 cups of water. (Roughly 500mls of water)
- Abt 65 grams of sticky rice flour/ glutinous flour (half of 1/2 cup- which means abt 125)
- Abt 65 grams of white sugar.
Boil the water and rice flour. Let it thicken. Then add the sugar.
Take it off the heat and let it cool. In the mean time, prepare your other ingredients.
This was the one step that was not in the recipe when I first made kimchi with Aunty Cho. I prefer the kimchi to have more liquid. The inclusion of the porridge allows the kimchi to have more liquid base during the fermentation period.
Next, chop up garlic, onion, ginger, spring onions, julieened carrots.
The SPECIAL ingredient I have added which is not in Maangchi's recipe is: one GRANNY SMITH GREEN APPLES which I have matchstick chopped. It adds a certain sweetness to the kimchi.
Using the Australian Pyrex measuring glass jug, I prepared:
- small knob of minced ginger.
- 1/2 cup of chopped garlic (roughly 125 grams)
-1/2 cup of onions.
- 1/2 cup of chopped garlic (roughly 125 grams)
-1/2 cup of onions.
-1 cup of gochugaru (roughly 240-250 grams). Maangchi asked for 2.5 cups of hot pepper flakes, which I think is too much.
You can use less as the flakes can make the kimchi spicy, so do a taste test when making the kimchi.
For this recipe, I used Australian Pyrex - 1 cup of gochugaru (red pepper powder). That was all I had left remaining!
Use your hands to manually add in the cabbage bit by bit. Feel free to use gloves if you can't stand the sensation of the kimchi paste in your hands.
The reason for using your hands is so that the warmth from your hands when mixed with the kimchi paste, helps to jumpstart the fermentation process.
Before filling up your containers, do a taste test to ensure there is enough seasoning. If it is not salty enough, just add more fish sauce.
My kimchi. All completely mixed in.
From one head of 2.34kg of wombok cabbage (plus the sticky rice porridge), and the kimchi paste, I am able to fill up three containers filled with kimchi. I guess there must be about 3+kgs of kimchi here.
STORAGE:
I used the original kimchi container and a glass container to fill the first two. The last container is my lunch box as it has a lock. It is preferable to use a glass container as the fermentation process is typically not kind on plastic surfaces and leaves a smell.
My kimchi. All completely mixed in.
From one head of 2.34kg of wombok cabbage (plus the sticky rice porridge), and the kimchi paste, I am able to fill up three containers filled with kimchi. I guess there must be about 3+kgs of kimchi here.
STORAGE:
I used the original kimchi container and a glass container to fill the first two. The last container is my lunch box as it has a lock. It is preferable to use a glass container as the fermentation process is typically not kind on plastic surfaces and leaves a smell.
Leave enough space between the lid and kimchi for some gas bubbles to form. Do remember there is probiotic activity and a lot of carbon dioxide will form, causing fizziness in the container.
Every so often, unscrew the lid to let the CO2 out. If not, you will end up with a pressurised container and your entire fridge with a liquid mess.
Also too, if you have a clay container, why not? It is like many of the traditional korean households.. haven't you watched Crash Landing On You?
The traditional Korean households keep their kimchi underground, or in caves using huge earthen jars to keep their kimchi cool and out from the sun. These act as a natural insulator for the fermentation process to take place.
In my case, I will be using the first batch quickly for cooking, and the other two to take their time fermenting.
In my case, I will be using the first batch quickly for cooking, and the other two to take their time fermenting.
FERMENTING THE KIMCHI:
Leave the fermenting kimchi out in room temperature for about a day or so to start the fermentation process. Then store it in the fridge for about 4 days for the flavours start coming together. The longer you leave it, the more sour it gets, depending how ripe you like it.
For me, I like both. However there are different uses for both fresh and fermented kimchi.
This is how I love eating fresh kimchi. With a sunny side egg, and kim (salted roasted seaweed).
YUM.
How do you like to take your kimchi? Let me know in the comments below.
Leave the fermenting kimchi out in room temperature for about a day or so to start the fermentation process. Then store it in the fridge for about 4 days for the flavours start coming together. The longer you leave it, the more sour it gets, depending how ripe you like it.
For me, I like both. However there are different uses for both fresh and fermented kimchi.
This is how I love eating fresh kimchi. With a sunny side egg, and kim (salted roasted seaweed).
YUM.
How do you like to take your kimchi? Let me know in the comments below.
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