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Korean Kimchi, traditional style

Thursday, April 18, 2013

One of my hiking buddies came over for lunch and we made traditional Korean Kimchi.

Final Product will sit for a day then goes to the refrigerator

1 fresh Chinese cabbage, dark green outer leaves removed
1 1/2 cup Korean Sea salt
1L water
1 cup Korean chill powder – aka gochugaru (not flakes, look for it at your local Korean grocery store)
1/2 cup fish sauce
6 spring onions, washed and sliced on an angle into slices about 1-2″ long
5 cloves of garlic, crushed
1 knob of ginger, grated
1/4 nashi pear, cored and peeled
1/4 brown onion, peeled
200g white/chinese radish (long and white as opposed to small, round and pink-tinged)

Garlic and Ginger Root

Cabbage soaked in Korean Salt left for a few hours then rinse thoroughly removing all excess water.

Remaining vegetables cut in slivers and combined.

Add Garlic and Ginger to bowl

Add fish oil

add Korean pepper and korean honey garlic sauce

Mix everything up really well and let it sit.

When we were through we ate my Turkey Adzuki Chili , visited and played Wii Just Dance emoticon

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