Cooking in Common: Korea's kimchi addiction catches on in the West - SFGate
Betelnut's Cabbage Kimchi recipe:
Betelnut chef Alex Ong recommends making the kimchi marinade 1 day ahead to allow the flavors to blend.
Ong uses the relatively mild Basque chile pepper (piment d'espelette) because he likes its flavor; if you use substitute cayenne, which is hotter, you will need less.
Start with the suggested amount of cayenne and add more to taste.
Makes about 2 quarts or 2 litres.
Ingredients:
4 pounds/2kg Napa cabbage, in 1-inch/2.54 cm pieces
1/4 cup kosher salt
The marinade:
3/4 cup unseasoned rice vinegar
6 tablespoons Korean hot pepper paste (gochujang), see Note
2 tablespoons finely minced garlic
1 tablespoon coarse Korean red chile powder
1 tablespoon Basque chile pepper (piment d'espelette) or 1/2 teaspoons cayenne pepper (or more to taste)
1 tablespoon grated or finely minced ginger
Instructions:
Toss the cabbage with the salt.
Put salted cabbage in a sieve or colander.
Set it over a bowl, then put a weight on top of the cabbage, such as a plastic bag filled with water.
Let drain at room temperature for 24-48 hours.
Make the marinade, preferably 1 day ahead:
In a bowl, whisk together the rice vinegar and hot pepper paste.
Add the garlic, chile powders and ginger.
Whisk to blend.
Working with a little cabbage at a time, squeeze between your hands to remove excess liquid.
Transfer to a bowl.
Add marinade and toss well to coat all cabbage evenly.
Transfer to an airtight glass container and refrigerate for at least 4 days before serving, keeping tightly covered.
The kimchi will last for up to 3 weeks in the refrigerator.
Asian pear variation:
Peel 1 large Asian pear and cut into 3/4-inch cubes.
Toss with enough marinade to coat evenly, about 2 tablespoons.
Serve immediately, if desired, or refrigerate and serve within 1 day.
Sprinkle with coarse sea salt just before serving.
Note:
Piment d'espelette is Red Chili Pepper Powder from France.
Korean hot pepper paste (gochujang) Just Make It Yourself: Red Hot Chili Paste | DIY Korean Food.
What Can I Do With a Tub of Korean Red Pepper Paste? — Good Questions | The Kitchn.
Due to the nature of this recipe, an accurate analysis is not possible, however recipes containing fermented products such as kimchi will contain a significant amount of sodium.
Those ingredients can be adjusted to taste.
Betelnut's Cabbage Kimchi recipe:
Betelnut chef Alex Ong recommends making the kimchi marinade 1 day ahead to allow the flavors to blend.
Ong uses the relatively mild Basque chile pepper (piment d'espelette) because he likes its flavor; if you use substitute cayenne, which is hotter, you will need less.
Start with the suggested amount of cayenne and add more to taste.
Makes about 2 quarts or 2 litres.
Ingredients:
4 pounds/2kg Napa cabbage, in 1-inch/2.54 cm pieces
1/4 cup kosher salt
The marinade:
3/4 cup unseasoned rice vinegar
6 tablespoons Korean hot pepper paste (gochujang), see Note
2 tablespoons finely minced garlic
1 tablespoon coarse Korean red chile powder
1 tablespoon Basque chile pepper (piment d'espelette) or 1/2 teaspoons cayenne pepper (or more to taste)
1 tablespoon grated or finely minced ginger
Instructions:
Toss the cabbage with the salt.
Put salted cabbage in a sieve or colander.
Set it over a bowl, then put a weight on top of the cabbage, such as a plastic bag filled with water.
Let drain at room temperature for 24-48 hours.
Make the marinade, preferably 1 day ahead:
In a bowl, whisk together the rice vinegar and hot pepper paste.
Add the garlic, chile powders and ginger.
Whisk to blend.
Working with a little cabbage at a time, squeeze between your hands to remove excess liquid.
Transfer to a bowl.
Add marinade and toss well to coat all cabbage evenly.
Transfer to an airtight glass container and refrigerate for at least 4 days before serving, keeping tightly covered.
The kimchi will last for up to 3 weeks in the refrigerator.
Asian pear variation:
Peel 1 large Asian pear and cut into 3/4-inch cubes.
Toss with enough marinade to coat evenly, about 2 tablespoons.
Serve immediately, if desired, or refrigerate and serve within 1 day.
Sprinkle with coarse sea salt just before serving.
Note:
Piment d'espelette is Red Chili Pepper Powder from France.
Korean hot pepper paste (gochujang) Just Make It Yourself: Red Hot Chili Paste | DIY Korean Food.
What Can I Do With a Tub of Korean Red Pepper Paste? — Good Questions | The Kitchn.
Due to the nature of this recipe, an accurate analysis is not possible, however recipes containing fermented products such as kimchi will contain a significant amount of sodium.
Those ingredients can be adjusted to taste.
No comments:
Post a Comment