So I made my first attempt at kimchee. Here are some pics of my first go at kimchee fermentation.
I went to the local grocery store and picked everything but the red pepper flakes.
I brined the napa cabbage as instructed in the blog: http://www.beyondkimchee.com/easy-cabbage-kimchi/. Except, I didn’t have any measuring cups. Turned out I had to improvise with existing empty water bottles to get a general idea of my measurements.
I started with garlic cloves, ginger, and onions, thinking I would be able to use a small blender to mince.
However, to my dismay, I was using a frother not a handheld blender.
So I ended up chopping my little heart out to get to this:
I read that I could use regular old sticky rice to make my paste, but without a blender, it proved quite difficult to chop sticky rice with a knife. So I mashed it with a spoon instead.
By this time, I had spent my entire afternoon during Linus’ afternoon nap to make the kimchee sauce. So I had to take a break, wake up Linus, and pick up Piano Man from school.
Once we got back, while the kids were eating their snack, I had to wash and rinse and squeeze the brining solution three times (as recommended by the blog). But I got tired and lazy, so I tried to squeeze the brining solution only two times. My hands could barely squeeze anymore salt water out of the cabbage. I was left with this:
So I added fish sauce, instead making an anchovy based solution to the kimchee paste mixture. (Also, I couldn’t find any anchovies at the local store.) And what were my results? See for yourself.
Now the question: Did it taste like kimchee?
Well, yes but very salty. The http://www.beyondkimchee.com blogger said that it should be overly salty at the beginning. Boy, am I glad that I waited for a day of the fermentation to work through the kimchee.
- Wait a day before writing the kimchee off.
- Use a blender, not a frother to mince veggies.
- Get Prof to squeeze all the salt water brining solution out of the napa cabbage.
- Buy some measuring cups.
Number 4 is particularly important. I haven’t baked cookies, brownies, cakes, etc. since our move. So perhaps this will get me to bake something that the kids might enjoy in the future. I just need to learn how to work the oven.
I am sure this won’t be the last time I make kimchee. Prof says, it can only get better. I hope he’s right.