Kimchi is a a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and daikon radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), green onions, garlic, and ginger. As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal.
Join Rob before he heads into the commercial kitchen to live stream the process of making kimchi...and shares the proper ratios of ingredients so that YOU can make your own kimchi! Be sure to tune in to the LIVE STREAM following the episode on Thursday, 11/03/2022 at 10:00am: https://youtu.be/a6d2ivai5QA
Ingredients:
1 Head Napa Cabbage - A head usually weighs between 1 1/2 and 3 Lbs.
Our example will include 2 pounds of napa cabbage (chopped and drained).
Ingredients (by percentage of cabbage weight):
5-7% Daikon Radish
5-7% Green Onion
1-1.5% Cilantro
Paste:
2-3% Garlic
1-1.5% Ginger
2-2.5% Fish Sauce
3-3.5% Gochugaru
Ask questions during the the LIVE STREAM Thursday, 11/03/2022 at 10:00am: https://youtu.be/a6d2ivai5QA
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Discussion Links:
Food Forest Farms - Enterprises - Food Forest Farms Coffee ...
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch
Taekyung Chili Powder For Kimchi (Flake, 1LB) - Korean Gochugaru
Red Boat Fish Sauce, 8.45 Fluid Ounce
Ball Fermentation Lids and Springs, 32oz, Metal
Ball 4 Fermentation Kits, 32oz, Clear
Cambro 8-Quart Round Food-Storage Container with Lid, Set of 2
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pi
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