Tuesday, May 24, 2011

Kimchi

We live off-post here in Seoul, Korea. I absolutely have the coolest and nicest neighbors. Some of them are American, Russian, other Asian countries and lots of Koreans. Some are in the US military, some are embassy workers from all countries, diplomats and the one who's house I went to yesterday, her husband works for the Korean Stock Exchange. My neighbor has a HUGE kimchi fridge...were she stores tubs of kimchi. Koreans eath kimchi everyday...it's very healthy. There are different kinds of kimchi...my favorite is cucumber kimchi. My neighbor yesterday shared regular cabbage kimchi and...


this kind in the picture made with asian radish. They were fresh and very good. We ate them last night for dinner with some kimbap.


Kimchi:


5 cups green or Chinese cabbage, cut into bite-sized pieces

6 tsp. salt

2 tbsp. sugar

1 tsp. to 2 tbsp crushed red pepper flakes...depends how spicy you want it

1/4 tsp. finely chopped ginger root

1 clove garlic, peeled and chopped

2 green onions, chopped


-In a large colander, mix cabbage with 5 tsp salt. Let stand for 3 hours.

-Rinse cabbage two or three times. Gently squeeze out excess liquid with your hands.

-Place the drained cabbage in a large glass bowl. Add the remaining 1 tsp. salt and the rest of the ingredients and mix.

-Cover cabbage mixture tightly with plastic wrap and let stand at room temp for 1 or 2 days.

-Chill kimchi before serving. Store tightly covered.

-Kimchi will keep indefinitely in the refrigerator.




My May flowers I am working with...hexagons of course! My favorite passtime! I hope to make this big so maybe it will be finished next May?



2 comments:

Betty said...

oh Jeni, your flowers are beautiful, what are you going to do with them? I think you have a good neighbors beacuase you also are one of them ;0)

Jamie said...

You are going to have to show me how to do the hexagons. I have had an aversion to hand sewing for quite some time, but you are inspiring.