Ingredients listed are for 1 Gallon of finished product
Doraje (Bell Flower Root) KimchiThis root is usually obtained dry. Soak dry root for 1-2 days (else it will be bitter). The 2nd day drain and refill the water. No need for regular curing with salt, just salt to taste when ingredients are added.
Drain. Using a small knife split the roots lengthwise until they resemble shredded pieces.
Add
5-10 chopped scallions
sea salt (table salt may be substituted)
1/2 cup of ground red pepper
3 Tablespoons minced garlic
½ - 1 tablespoon sugar
1 tablespoon kimchi sauce (also called fish sauce) optional
½ tablespoon minced ginger root (very strong flavor – may want to leave out - I don't use it)
4 tsp white vinegar
Generously sprinkle with toasted sesame seeds
surgical type gloves to protect hands from hot pepper (spoon may be used)
Korean Turnip Kimchi
click to enlarge(Diakon radish may be substituted)
NOTE added 10/19/08: I also helped a friend make up some shredded turnip kimchi out of diakon radish. It was good, but tasted very radishy. The Korean turnips are better, but the diakon worked.
click to enlargeClean and shred or cube turnip (2 of these listed in picture should make about 1 gallon). The shredded and diced taste quite different and the diced sours and keeps longer than the shredded (not sure why, but MIL said so). There is no need to cure these either. Salt to taste and allow to sit for a few minutes because they will produce lots of juice. Drain the juice before you add other ingredients.
Ingredients listed are for a gallon, but MIL suggests making only 1 quart at a time.
Add
5-10 chopped scallions
sea salt (table salt may be substituted)
1/2 cup of ground red pepper
3 Tablespoons minced garlic
½ - 1 tablespoon sugar
1 tablespoon kimchi sauce (also called fish sauce) optional
½ tablespoon minced ginger root (very strong flavor – may want to leave out - I don't use it)
[ONLY FOR THE SHREDDED: 4 tsp white vinegar, Generously sprinkle with toasted sesame seeds which is supposed to be eaten fresh. The cubed can be soured and stored for much longer]
CUBED/DICED SHREDDED(click to enlarge) (click to enlarge)
Turnip Green KimchiTops of the turnips in above pictures. If harvested early, MIL puts turnips in whole with the greens, the turnips for this are only about 2-3 inches long or smaller.
This is made the same way as nappa cabbage.
Large bowl with sealable lid
1 gallon jar
3 small – medium heads Nappa (Chinese) Cabbage (5 lbs)
5-10 chopped scallions
sea salt (table salt may be substituted)
1/2 cup of ground red pepper
3 Tablespoons minced garlic
½ - 1 tablespoon sugar
1 tablespoon kimchee sauce (also called fish sauce) optional
½ tablespoon minced ginger root (very strong flavor – may want to leave out)
surgical type gloves to protect hands from hot pepper (spoon may be used)
Cut greens into 1-2 inch squares. Spread and layer in large bowl and sprinkle with sea salt. Put lid on bowl and let cure until greens are limp and will not snap when you try to break it in two (about 2-3 hours). Rinse 3-4 times thoroughly and drain DO NOT SQUEEZE. Salt again to taste. Add all other ingredients and mix with gloved hand. Add hot pepper a little at a time until desired hot (I've practiced with this and we like 1/2 cup but you might like a little less. Put in jar and refrigerate. Kimchi will taste best after 1-2 days in frige to cure.
This can be eaten like regular kimchi, but we seldom eat it this way - it's bitter. My favorite is to boil this kimchi with chicken. I fill the pot with layers of chicken and kimchi and add enough water to cover and boil until chicken is done. The greens taste fabulous when flavored with the chicken fat and the chicken becomes flavored with the kimchi. This also works well simmered for about 20 minutes with canned salmon. Yum Yum.
NOTE added 10/19/08: I have used this recipe last summer on chard, swiss chard, mustard greens, brocorob greens, and various other American greens that were given to me by a friend. They were all delicious cooked with chicken. The mustard greens were hubby's and my favorite.