Print PDF
Favorite
Email
Step 5Mix and stuff
Drain the brine from the vegetables (reserving in case you need it later), and taste. They should taste nice and salty, but not so salty that you wouldn't want to eat it. If it is so salty that it is very unpleasant rinse a little. If it doesn't taste good and salty, add a little salt. I know this is very subjective, but usually the brine proportion works and doesn't require tweaking. But in case, you should know that tweaking is ok.
Mix the vegetables with the ginger-chili-onion-garlic paste. Mix thoroughly, then stuff into jars. I find two quart-sized mason jars are just about right, but you can also use more pint jars, or a single larger crock or jar. Pack it tightly, and put something on top to weight it down. This can be a slender glass tumbler, a ziplock bag filled with water or brine, a nice clean smooth rock that fits inside the jar, etc. And actually, I have made perfectly edible kimchee without weighting it down, just by packing very tightly in the jars and pushing the contents down firmly each day while fermenting. It's better if it is weighted though, which is why traditional pickling crocks were so handy. A small bowl-shaped Chinese or Japanese teacup pressed down on the mixture in the jar is something I have used from time to time.
Cover to keep out dust and flies (I like the plastic screw-on Mason jar caps because they are nonreactive and easy). Set on a tray to catch any juice that may come up and over the top of the jar while fermenting. You can ferment this on your kitchen counter, smelling and tasting it daily until it tastes like Kimchee and then refrigerate, or you can put it in a cool basement to ferment more slowly and develop more complex flavors.
Generally it is ready when the cabbage and daikon are somewhat translucent and softened, but you can start eating it any time, dependent on your taste. Usually when it smells right, it tastes right. If it is left in the refrigerator long enough to smell sweet or alcoholic, it has gone bad. We never have that problem though, because it is too delicious
Mix the vegetables with the ginger-chili-onion-garlic paste. Mix thoroughly, then stuff into jars. I find two quart-sized mason jars are just about right, but you can also use more pint jars, or a single larger crock or jar. Pack it tightly, and put something on top to weight it down. This can be a slender glass tumbler, a ziplock bag filled with water or brine, a nice clean smooth rock that fits inside the jar, etc. And actually, I have made perfectly edible kimchee without weighting it down, just by packing very tightly in the jars and pushing the contents down firmly each day while fermenting. It's better if it is weighted though, which is why traditional pickling crocks were so handy. A small bowl-shaped Chinese or Japanese teacup pressed down on the mixture in the jar is something I have used from time to time.
Cover to keep out dust and flies (I like the plastic screw-on Mason jar caps because they are nonreactive and easy). Set on a tray to catch any juice that may come up and over the top of the jar while fermenting. You can ferment this on your kitchen counter, smelling and tasting it daily until it tastes like Kimchee and then refrigerate, or you can put it in a cool basement to ferment more slowly and develop more complex flavors.
Generally it is ready when the cabbage and daikon are somewhat translucent and softened, but you can start eating it any time, dependent on your taste. Usually when it smells right, it tastes right. If it is left in the refrigerator long enough to smell sweet or alcoholic, it has gone bad. We never have that problem though, because it is too delicious
| « Previous Step | Download PDFView All Steps | Next Step » |
I also love kimchee soup, as do my kids.
But I'm not saying that large amounts aren't bad for you. It's still a sodium salt of glutamic acid, and these salts among many salts are found to indirectly cause obesity (but I think there's obvious social reasons behind this). Glutamic acid though, is found in most cheeses, soy sauce, grape juice, peas, tomatoes, etc.
Anyway, I don't think a little ajinomoto or hondashi is going to hurt ya.
Dr. Russell L. Blaylock -- Excitotoxins [MSG, Aspartame]
Dr. Blaylock on Fluoride, Aspartame, MSG and Vaccinations (1)
Dr. Russell Blaylock M.D. is a retired neurosurgeon and author whose trailblazing research has tirelessly documented the fact that there is an epidemic of neurological disorders in the western world which are directly connected to toxins in our environment, and how this relates to the larger global eugenics program behind population reduction. In this fascinating interview, Blaylock reveals how depopulation programs forged by the Rockefeller foundation in association with the Nazis were the basis of modern day incarnations of eugenics like fluoride poisoning and vaccinations.
Disillusionment is a positive thing!
I had to add this. I play with my food a lot...
When you cook something that's very salty, adding raw potatoes to the dish while it's cooking will help leech away the salt to the potatoes. Doesn't hurt the potatoes either.
Kombu (a type of kelp) also makes foods taste more savory because of the natural form of MSG it contains... in fact it was how MSG was originally discovered. Kombu tenderizes and boosts 'savory' or 'umami' taste in other foods.