After my post last week talking of our daughter making up some more kimchi for us, I had a couple of requests for the recipe. You can find a detailed post I wrote on making kimchi last summer by clicking here.
This summer I used our bountiful harvest of slicing cukes from the garden which I don't have currently available obviously, so I decided to have her give the recipe a try substituting the cukes with chopped cabbage that we still have in the root cellar.
The same recipe (which has since been dubbed Minnesota Kimchi) in the post of August 16, 2016, was used with the substitution of cabbage for cucumbers. (We used less than the whole medium sized head of the cabbage for two quart jars of kimchi.)
A suggestion I would have if you are using sea salt (recommended) is that before you start the process of preparing the veggies, etc., you should start soaking the sea salt in the 1/4 cup of whey and stir it frequently while chopping the other ingredients because sea salt doesn't want to dissolve as readily as other salts.
This summer I used whey leftover after making cottage cheese, but since we don't eat nearly as much cottage cheese in the winter time, I obtained my whey last week by putting a quart container of organic plain yogurt into a cheesecloth bag and hanging it to drip into a bowl overnight. That gives you a nice amount of good whey (what you don't use immediately can be frozen) and also a nice substitute for cream cheese left in the cheesecloth bag.
As the quart jar of ingredients is being filled, we keep tamping it down which releases some of the juices in the vegetables. Something I didn't mention in the August post was that once the jar is filled with veggies, I dump the ingredients into a medium sized bowl and mix it all up, then refill the jar.
Would it work by just leaving the pretty layers in the jar without mixing? I don't know, but probably. It just seems to me everything has a better chance of "working" by being mixed up.
How was the kimchi made with the cabbage last week? Zingy, tasty, and good! No problem consuming our 1/4 cup a day to keep us healthy, wealthy and wise. (Well, healthy anyway.)
I can't think of anything else to add, but if you find the time or have the inclination to give making kimchi a try and have questions, just ask.
the quotidian (2.20.17)
5 hours ago