キムチ / 김치
The kimuchi is the Korean national dish, fermented red chili napa cabbage!
The kimuchi is incredibly good for health! It is very low in calories, contains a lot of vitamins A, B and C (mostly C), many nutrients, calcium, iron ... it is considered by some as the beauty secret of Koreans, mainly because kimuchi is very good for the skin. And it has incredible anti-carcinogenic property. And tell you a Korean eats between 500 and 600g of kimuchi daily .
In Japan also they really like it ^ ^ the kimuchi is sometimes incorporated into some Japanese recipes!
There are a lot of variants for the "stuffing" for there exist several other ingredients other possibility I'm gonna tell you As the recipe.
The version that I'm gonna to introduce you is Japanezed style, in the sense of equivalent are used ex: In the Korean kimchi, Korean white radish is used
But in my Japanese style Kimuchi, daikon (Japanese white radish) is used.
For more than 5kg!
- 4kg of Hakusai 白菜 (napa cabbage)
- 800g of daikon 大根 (Japanese white radish)
-100g of konegi 小 葱 (Japanese long green spring onion)
-100g of nira 韮 (leek)
-1 squid イカ (big size)
- 1 onion 玉葱
- 10-15 clove of garlic にんにく
- 100g of ginger 生姜
-1 nashi ナシ (Japanese pear)
- 1,5 cup of Gyosho 魚醤 (fish sauce)
-2合 (go) (225cc) of mochi gome もち米 (Japanese sticky sweet rice)
-some kimuchi togarashi キムチ唐辛子 (Korean hot pepper flakes) it's as you like
1 cup normal, 2 cups = hot, 4cups = very hot, 5 cups=super hot!
-a lot of good quality sea salt 海の塩
2-3 weeks in advance, prepare ika no shio zuke イカの塩漬け it's salty fermented squid! There is 3 weeks I didn't think that I'll make this huge amount of kimuchi, so I miss some squid ... for 3kg, you need to be close to double the amount of squid on the photo so a big squid.
Put two fingers in the shape of "hooks" in the body of the squid and pull out arms and all organs.
pull out the bone
Cut gently the 1st skin for open the squid
remove the gray skin (you can also leave it ...) and on the inner side, remove the transparent skin, it is well glued and hand bit by bit, it's a bit laborious ^ ^ "Use a paper not it slips.
you must use 30% of its weight in sea salt, ex: if it is 100g, use 30g of salt. Put the squid with the salt in a container
And let it ferment for 2 to 3 weeks
Instead of squid, often fresh oysters are used. And here are Korean oysters!!
In the West fresh oysters are in their shells and eat them raw. In Japan (and Korea as well) are also found fresh in their shells, but very often they are also without their shells wrap vacuum in their juice or frozen. That there are not very good for eating raw, but they are very handy for making recipes of cooked oysters, because yes in Japan they eat oysters as often cooked than raw!
So these are very big oysters, that I understood, in Frances they say that the best is the smallest, but Japan is the opposite XD I also prefer big size, it's amazing jucy :D!
Mix a bit of sea salt in cold water for a salt water about 1%. Clean oysters quickly in the water. Drain and set aside. Obviously you do it the day when you make your kimuchi, not 3 weeks before like squid.
The night before making kimuchi, wash the mochigome (follow my gohan recipe for the washing process)
I used 4 nappa cabbages, about 4kg
First, make a deep cut (about 1/3 of the length) in the base of each cabbages.
Be careful to don't cut yourself!
And separate it by hand.
Traditionally they are divided only into two, but you can also divide by 4 (this is more convenient) or even cut into pieces.
Clean gently in water
Dry quickly and let's salting! (you'll need about 1.5 cup of sea salt), lift each sheet one by one carefully (even tiny front) and put salt between each sheets. Don't be afraid to put a lot of salt, salt make the water into the cabbage "melt", disgorging cabbage also eliminates salt.
Repeat this process with each cabbage.
And wait 4h. During this time, thanks to the salt hakusai will disgorge a large part of its water. All hours, turn hakusai, those above pass below ...
Meanwhile, prepare the other ingredients!
Drain the mochigome, and we will stem it. Traditionally mochigome is still steamed. For that, you need a Seiro せいろ (bamboo steamer) and fukashinuno ふかし布 it's a kind of cotton cloth ~ fillet used to cook some things by steaming. If you don't have any, a damp cloth is very well ^ ^
So put the fukashinuno in the bottom of your bamboo steamer, add the drain rice, fold up corners of the fukashinuno, place the led and let it cook for 1h
During cooking, splash regularly a little water over the rice.
Instead you can use plain cooked Japanese rice gohan
For konegi, cut the onion part finely and the green part into ~5cm pieces
same for the nira
cut the daikon into fine slices
and cut the slices into fine strips
wash the fermented salted squid under water and cut it finely
or use the oysters as I explained you.
Now let's prepare the 1st paste with the vegetables
The nashi is the fruit at the bottom. It has the shape of an apple, but the texture is closer than a crispy pear, and it's very juicy so delicious!
Instead of nashi you can use Korean pear (as the real Korean recipe) or also sweet apple.
Peel the ginger, cut off the ends of the onion and the bases of garlic.
Cut the onion into pieces
same for ginger
cut the nashi also into peaces and take out seeds.
Then put the ginger, onion, garlic and nashi in a mixer and... mix well!
The thing is that as it is not very liquid, the blender will be difficult to mix well for make a smooth paste, add a bit of water and it'll be all well!
Set aside ...
When the mochigome is cooked (don't wait, it have to be warm), Put it in the blender with fish sauce, sugar and 1/2 ~ 1 cup of water. Mix well ... and you get a thick paste, if there are still little pieces of rice that's okay.
In a large bowl, mix the rice paste with garlic, Onion, Nashi, ginger past ... add the Korean chili powder and stir well.
add daikon, konegi, nira, squid/oysters and mix well...
You'll have a thick paste, but not too much. If it's too much thick, add a little bit of water.
take the hakusai one by one and spread with your hand a bit of paste between each sheets, insist on the thick white part and put a bit less on the green.
traditionally then the kimuchi is let in clay pots, but I don't have any and I think it's same for you
sealed plastic box goes well ^^
and let ferment at room temperature for 2 to 10 days it's to your liking.
The next day kimuchi will already start to "melt" there'll be a lot of water hihi this is normal do not worry (I must say that the hakusai are made of 95% water) and this liquid will be very useful for some recipes ;D !
When kimuchi is fermented you can open the box, it will smell very strong and you will probably see bubbles, it is a sign that it has fermented!
And your kimuchi is ready! (=^O^=)
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