EATS: Kimchi

kimchi1

One of the things I miss, during the COVID-19 quarantine , is eating at Korean restaurants where they give you unlimited amount of house-made kimchi.  The store-bought jars just NEVER taste the same.  After searching high and low on the internet and cookbooks, I adapted a kimchi recipe that is loosely based on David Chang’s Momofuku cookbook.  The main difference is that I substituted sugar with a ripe banana.  Oh, by the way, if you don’t have this book and love food, get it already!  You’ll find yourself reaching for it over and over!

 

EATS: Kimchi

Ingredients

  • 1 large Napa cabbage
  • 1 ripe banana
  • 10 pieces of ginger, chopped roughly
  • 15 garlic cloves, chopped roughly
  • 1/4 cup soy sauce
  • 1/8 cup fish sauce (skip if you are vegan)
  • 1 tablespoon sugar
  • 1/2 cup Korean red pepper flakes
  • 1/2 cup coarse sea salt
  • Some optional garnishes to add color and texture may include: 1 medium julienned sweet onion or shallots; 1/2 cup matchsticks of carrots; 4-6 thinly sliced scallions

Steps:

  • Cut the cabbage lengthwise in half, then cut the halves into 1-2 inch wide pieces.  Alternatively, you can cut the halves lengthwise into quarters.  That way when it’s time to serve later, you can cut them into smaller pieces with scissors at the table like in Korean restaurants!
  • Rub the sea salt onto the cabbage and let sit in room temperature until the cabbage looks wilted.  About 2 hours.  Alternatively, you can leave them in the refrigerator overnight.
  • In a blender, combine the banana, ginger, garlic, soy sauce, fish sauce, and sugar; pulse until smooth.  Set aside.

  • When the cabbage looks wilted, rinse the cabbage in cold water to get rid of the salt on the outer layer.  Gently squeeze out the excess water, pat dry, and place in a large food-grade container
  • Mix the kimchi paste onto the cabbage.  Add the Korean red pepper flakes, the optional garnishes such as onion, carrots, shallots, scallion, and mix well.  Like this:

  • Cover and refrigerate for 1-2 weeks
  • When you open them the next day (of course you will, because you just have to take a peek!), and taste it (of course you are curious!  It’s ok, I won’t judge), it will not taste like anything.  So put it back in the refrigerator, cover tightly, and let sit for at least one week.
  • O.M.G. this is the bomb!  Sooo delicious!  AND, it’s good for your digestive system.  I can see myself making this on a weekly basis now. 
  • Hope you enjoy it as much as we do!
  • kimchi

About Monki

I am a mother, a wife, a physician, and a scientist. This is a life style blog about recipe ideas to try out; fun events to check out; being a career woman; health concerns; parenting doubts and triumph; and all the silly and loving moments in between.
This entry was posted in EATS and tagged , , , , . Bookmark the permalink.

3 Responses to EATS: Kimchi

  1. Monki says:

    Thank you ☺️

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s