So, everyone’s been writing about kimchee it seems. For the uninitiated, kimchee (or kimchi) is fermented, spicy cabbage that is the backbone of Korean cooking. Instead of making cabbage kimchee, I went with a cucumber kimchee from Ming Tsai that seemed a little less high maintenance than other recipes I was finding. While it took the better half of an afternoon (plus a day of fermenting time), I’m glad to have 3 jars of kimchee in my fridge to add to rice, noodles, sandwiches, burgers, and maybe pizza or with eggs for breakfast? Please leave any other ideas you have with kimchee in the comments.
If you’re interested in the process, recipe details after the jump.
Editor’s note: Between the Internet being down at my apartment and then getting sick (hopefully it was just a 24 hour bug) blogging hasn’t been happening. So my apologies for the lack of posts this week, but I’m back!
- 3 cucumbers
- 3 cups of rice wine vinegar
- 1 cup sugar
- .5 inch knob of ginger, cut up into matchsticks
- 5 garlic cloves, sliced
- 1.5 red onions, cut into 1/8 inch slices
- 1 carrot, shredded
- 2 tablespoons red chili flakes or 1.5 teaspoons cayenne pepper (or make it more/less spicy to taste)
- .25 cup fish sauce/nam pla
- Cut cucumbers lengthwise, spoon out seeds and sprinkle cut side with salt, generously. Let cucumbers sit in colander in sink and let drain for 2 hours.
- Rinse and dry cucumbers and cut into moon shapes.
- Meanwhile, boil rice wine vinegar and sugar together in saucepan. Add ginger, onions, reduce to simmer. Move off heat.
- Shred carrot and add to cucumber in large bowl. Pour vinegar mixture over and add cayenne, fish sauce, and salt to taste.
- Put plastic wrap over bowl and let come to room temperature.
- Poke holes in top of plastic wrap and leave bowl to sit in cool, dark place for 24 hours.
- After a day, transfer kimchee into containers, keep in fridge for 2-3 weeks.