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I made kimchee again this weekend. It's very easy though it takes a few days. I consulted with my neighbor, whose family is in the business. He uses the same basic spices.
To make 1 quart of kimchee, buy 4 medium (2 pounds) cucumbers. Scrub the cucumbers extra hard to remove the waxy coating.
You will also need a spice mix. I just use a flavor packet from Noh which you can get in asian stores or online, or you can just google a recipe. Most of the recipes contain chili pepper flakes, powdered or fresh garlic and ginger, salt, sugar, paprika or shrimp powder.
You need 2 widemouth quart jars with lids.
For the cucumber kimchee:
Cut into 1" cubes. Place in a large container and spinkle with 1/4 cup table salt. Mix thoroughly. Let stand 10-15 minutes.
Note: I let it stand for 30 minutes and it was too salty. The cucumber sucks in the salt and you cannot rinse it out, so monitor the salting time.
Rinse in tap water and drain.
Add the spices and mix well. You won't need to add water because the cucumbers contain lots of water.
Place in the quart container (do not press down) and refrigerate. You probably will end up with more cucumber than will fit into the quart jar. Put the extras in another quart jar. After a day or so in the refrigerator, the cucumbers express water and settle down, See the water level in this picture? It will continue to rise over the next few days, and the cucumber chunks will shrink in volume, leaving extra room at the top. Combine the two jars together then.
To make 1 quart of kimchee, buy 4 medium (2 pounds) cucumbers. Scrub the cucumbers extra hard to remove the waxy coating.
You will also need a spice mix. I just use a flavor packet from Noh which you can get in asian stores or online, or you can just google a recipe. Most of the recipes contain chili pepper flakes, powdered or fresh garlic and ginger, salt, sugar, paprika or shrimp powder.
You need 2 widemouth quart jars with lids.
For the cucumber kimchee:
Cut into 1" cubes. Place in a large container and spinkle with 1/4 cup table salt. Mix thoroughly. Let stand 10-15 minutes.
Note: I let it stand for 30 minutes and it was too salty. The cucumber sucks in the salt and you cannot rinse it out, so monitor the salting time.
Rinse in tap water and drain.
Add the spices and mix well. You won't need to add water because the cucumbers contain lots of water.
Place in the quart container (do not press down) and refrigerate. You probably will end up with more cucumber than will fit into the quart jar. Put the extras in another quart jar. After a day or so in the refrigerator, the cucumbers express water and settle down, See the water level in this picture? It will continue to rise over the next few days, and the cucumber chunks will shrink in volume, leaving extra room at the top. Combine the two jars together then.
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