Taken a nice photo of your creation? We highly encourage sharing with our friends over at !foodporn@lemmy.world.
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
[QUESTION] What are your favorite spices to use in soups?
!bbq@lemmy.world - Lemmy.world's home for BBQ.
!foodporn@lemmy.world - Showcasing your best culinary creations.
!sousvide@lemmy.world - All things sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.
Here you go, we can keep our kimchi for months but it isn't a traditional Korean version.
The recipe is as follows, it will make two quart jars:
INGREDIENTS:
Toss together in a large bowl
700 g Green Cabbage (1" chunks) 300 g Red Cabbage (3/4" chunks) 1 1/2 TBSP Sea Salt
Blend:
17.5 g Garlic 55 g Ginger 10 g Red Hot Chile (this is to taste, we use asian style chiles) 1/4 cup Water
** Additions.**
125 g Green Scallions (1.5" slices) 150 g Carrot (julienned)
1.75 TBSP Sea Salt. Water as needed.
DIRECTIONS:
-Wash cabbage and remove any damaged leaves and weird spots. Save 2 good outer leaves for topping each gallon jar.
-Halve, core, and chop the cabbages. Separate any big chunks. Sprinkle on the salt and mix really well. DO NOT squeeze like you would for sauerkraut. Just toss. Set aside while prepping the other ingredients.
-Wash, peel, and rough chop ginger. Peel garlic, grab the hot chiles and blend, we use these little Ninja things. Does not have to be smooth. A little texture is good.
-Peel carrots and julienne, an asian grater is great for this.
-Wash, tip, and diagonally slice scallions into 1.5" strips. With any big scallions, cut the white part in half.
DRAINING THE SALTED CABBAGE
-Clean the big sink really well with soap and rinse it down. You will lose some pieces, so if the sink is clean, you can still use them.
-Set a large bowl or equivalent on the side of the sink and fill it with water, swish the cabbage around a bit with your hand, place your (clean) arm across the side with the pouring divot to create a dam, and tip the water out in the sink.
-Repeat 3 times. (A little water left in the bottom isn't a big deal. You'll have to add water later anyway.)
MIXING AND FERMENTATION
-Put on some rubber gloves, get your clean gallon jars, and put them in the sink.
-Mix the rest of the ingredients, including the salt, together with the cabbage. Mix really well. DO NOT SQUEEZE.
-Put an inch of water in each jar and start packing in the kimchi mix, using your fist to pack it down. Add a little water as needed to prevent air bubbles. Scrape the sides of the bowl as you go so that the ginger-garlic stuck on the sides gets incorporated.
-Once the mix is all in there, run a dribble of water around the rim to rinse everything down the sides of the inside of the jar until there is water just covering the kimchi.
-Press the reserved cabbage leaves over the top of the kimchi to prevent oxidation (you can rip them into big pieces if necessary - the idea is total coverage.)
-Set the gallon jars on a deep plate or something that will catch spillage during fermentation, top with the muslin and a rubber band, and set in a shady place inside.
***IMPORTANT: You will have to keep an eye on it after the first 24 hours. When the liquid level starts to rise, you have to release the air bubbles so it doesn't overflow.
TO DO THIS, put the jar in the a sink, remove the muslin (rinse if juicy – set in a clean place) and the cabbage leaves (put them in a bowl to reuse), and then find something like a silicon spatular (we have a long thin plastic fermentation "knife") run it down the sides of the jar pressing inwards to release the air bubbles. Replace the cabbage leaves and run a little water around the rim again to rinse anything back into the kimchi. Replace muslin, and put away. CHECK IT EVERYDAY.
Fermentation takes about 7 DAYS.
What’s the weight of the salt? Salt can vary in weight per tbsp by as much as 50%, depending on how fine or coarse it is. For preserving foods the amount of salt is critical.
Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it's 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn't distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.
Thanks so much!
Awesome, thank you!