White Girl Kimchi

I have a wonderful, food-loving friend named Min or rather Minager, because at one point Min was my manager. See what I did there? You like that, right? Luckily for me, Min moved to the Bay Area right around the time that I did. Min is my go to guy for all things related to wine, Korean food or being extravagant.  He is my absolute, most favorite person to go out to dinner with. (Sorry Boy!)  Min has introduced me to many delicious bottles of wine, even more delicious new foods and always orders enough to feed a small army when we go out to dinner.  It was with Min that I  first ate Soft Tofu Soup and drank Makgeolli, a milky rice wine. So for Min’s Birthday I decided to do what any rational Irish-American-who-had-recently-discovered-Korean-Food would do. I made Min Kimchi. I made Minchi! . And he said that he liked it, well he didn’t exactly say that he liked it, that wouldn’t be Min, he said it wasn’t bad. So here is me making kimchi:

White Girl Kimchi

adapted from Epicurious’s  Traditional Napa Cabbage Kimchi Recipe, to fit what I had in my pantry

1 cup salt

water

2 heads Napa Cabbage

1 bulb garlic

1 big hunk ginger root

1/4 cup fish sauce

1 nectarine (This was my adaptation. I substituted a nectarine and  for an asian pear and I am not really sure why other than I didn’t have asian pear, but the nectarine gives a nice hint of sweetness.)

3 red radishes

2 bunches green onion

1 bunch mustard greens

1/4  cup Sriracha hot sauce

 

Cut cabbage into 1/4s length wise and put in two resealable plastic bags. Mix salt into one gallon of water. Soak cut cabbage in salt mixture over night.

cabbage soaking

Mix remaining ingredients in a food processor and puree into a paste.

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Remove cabbage from salt water and rinse in cold water. Carefully drain cabbage, removing as much water as possible.  Massage puree into leaves of the cabbage, making sure to coach each leaf individually. ( Wear gloves, it’s a spicy paste!)

cabbage rub down

Divide cabbage into mason jars and allow to sit, undisturbed in a cool place for 3 or 4 days. It will bubble and make your whole house smell like fish sauce, just remember the final product is worth it.

Kimchi or rather Min-Chi!

Kimchi or rather Min-Chi!

 

 

 

 

 

2 thoughts on “White Girl Kimchi

  1. I’m certain this dish was abutoslely as delicious as it looks. What a marvelous combination of flavors and textures. To me, it is reminiscent of a very popular dish I tried in Singapore a few years ago named Kai-ko-tan, except they were big on noodles as a base, more so than rice. Singapore has some of the most unique cuisine combinations in the world due to their mixed heritage of Malay, Indonesian, Chinese and Indian cultural influences. If Bibimbap’ is usually created from left-overs, I imagine it enjoys enormous popularity in Korean households.

    • Come to think of it, I like round mandu better, too, but the day I went to the Korean store, the frzeeers didn’t have round mandu with meat in them. The available roundies had fillings like kimchi, veggies, and/or clear vermicelli. Boring.One distinct advantage of round mandu is that, because each dumpling is curled in on itself, it doesn’t freeze against its companions and become inseparable. Uncurled mandu have a tendency to freeze like that, which means they rip apart more easily when you try to separate them either by hand or via boiling broth.

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