A Secret Revealed of How to Make Korean Cold Kimji and Regular Kimji
Korean Cold Kimjihttp://en.wikipedia.org/wiki/Cincalok
http://www.drbenkim.com/how-make-kim-chi.htm
http://www.wikihow.com/Make-Kimchi
I heard my friends told me whenever they asked their Korean friends teaching them making kimji, they would get the answer, “I will make it for you if you want to eat Kimji.” So seemingly no Korean wants to teach such family secret to outsiders, anyhow different Koreans make different tastes of kimji, same like the rest of world, talented cooks prepared better and tastier kimji.
Almost two decades ago I worked for a Korean couple in Brunei, they were excited that I love to eat their Korean kimji and I gradually learned to make different kinds of kimji just by merely looking at them making different kinds of kimji throughout the year I stayed with them.
A secret to tell those who don't know this:
Always give a quick boil for any pickle you make in order to stay crunchy even after 6 months.
How to prepare Cold Kimji?
Add salt to Sliced white carrot, spring onion, chili, black pepper corns, sliced ginger and sliced garlic
Many hours later, wash off excess salt. Final rinse with boil water
Add Water, sugar and vinegar, give a quick boil.
Store in sterilized bottle and keep in refrigerator Ingredients:
1. Sliced daikon (white carrots); sliced garlic, sliced ginger (get rid the skin), spring onion of two inches length and chilies sliced in long thin pieces.
2. Sea salt, a dash of sugar, water, rice vinegar and black pepper corn (shouldn't add salt to let the omosis taken place)
Procedure:
Use the salt to soften 1. (daikon, herb and spices) for 6 to 12 hours. Wash with fresh water to get rid excess salt.
Boil water with 2. until boiling, quickly add 1. waiting for a quick boil, turn off the fire immediately.
Store in a bottle and store in refrigerator
How to make Chinese Long Cabbage Kimji?
This is a most common Korean kimji and a favorite for Malaysians who love Korean foods.
Preparations:
Immerse garlic in water
Instead of using fish sauce, I use sesame oil fried with cinjalok or minced ikan bilis (for those who are allergic of prawns)
Tossed sesame seeds
Making kimji sauce using cooked rice and water, Korean chili powder, spring onion, red chili, red capsicum, garlic, ginger with skin peeled (optional apple, Korean pear or big onion)
Ready prepared Kimji sauce with added raw sugar and pickled krills fried with sesame oil
Salted white daikon and Chinese long white cabbage
After many hours later, rinse the excess salt with water, finally give a rinse with boiled water
Drained white cabbage and white carrot
Give a quick cook with drained vegetables with sauce, add sesame seeds. Cool and store in refrigerator. Best eaten after two weeks.
Ingredients:
1. Two Chinese long cabbage (halved but cut smaller pieces to save time), a bunch of spring onion about two inches long, either shredded or sliced daikon (4 big white carrot) and sea salt
2. Four handful of big red chilies (deseeded and chop); Korean chili powder (use your own eyes to estimate the red you want), 2 big red capsicum, a bunch of spring onion, four big pieces of ginger (skin peel off), 12 cloves of garlic
3. Raw sugar (alternate use minced apple, pear and big onion), little rice powder (I prefer quality Japanese or Korean rice freshly grinned with water) .... the reason you don't need to use rice vinegar!
4. Cinjalok (For those allergic to shrimp you can use minced ikan bilis) fried with sesame oil and fried sesame seeds. Please note that Koreans would use fish sauce, however our coastal Malaysians are so used to eat good quality fresh fish and prawns, we prefer our own cincalok or ikan bilis, we won't like the taste of inferior quality fish sauce or anchovy. In this case make sure you buy the best quality fish sauce to replace cinjalok. (Cinjalok is made up by a species of tiny shrimps)
Procedure:
(*) Add salt to 1. to let them soften for an overnight. Then rinse with fresh water.
Blend 3 with little water until fine and then add 2 for blending. Boil it then add (*) for a quick boil. Once cool down, store in containers, sprinkle fried sesame seeds and cinjalok (or fried minced ikan bilies) on top. Store inside a dark plastic bag for a day, store immediately in the refrigerator. Ready to eat after few days, but for the best result will be after two weeks
Note: Shouldn't add salt to the sauce as soften cabbage and daikon are very salty, let omosis taken place after combination.
How to prepare Daikon Kimji?
Cut daikon into cubes and add salt
Many hours later, wash off excess salt with water, give the final rinse with boiled water
Mixed in ready made kimji sauce with the drained daikon cubes, give a quick cook.
Add sesame seeds, mixed and store in refrigerator. Best eaten after two weeksIngredients:
2. big red chilies (deseeded and chop); Korean chili powder (use your own eyes to estimate the red you want), red capsicum, spring onion, ginger (skin peel off) and garlic
3. Raw sugar (alrenative can use minced apple, big onion and pear), little rice powder (The more you use the rice the sour kimji later would get. I prefer quality uncooked Japanese or Korean rice freshly grinned with water or you can use minced cooked rice) .... the reason you don't need to use rice vinegar!
4. Cinjalok (Alternative for those allergic to shrimp you can use minced ikan bilis) fried with sesame oil and fried sesame seeds
Procedure:
(*) Add salt to 1. to let it soften for around 4 to 6 hours. Then rinse with fresh water.
Blend 3 with little water until fine and then add 2 for blending. Boil it then add (*) for a quick boil. Once cool down, store in containers, sprinkle fried sesame seeds and cinjalok (or fried minced ikan bilies) on top. Store inside a dark plastic bag for a day, store immediately in the refrigerator. Ready to eat after few days, but for the best result will be after two weeks
How to prepare seaweed kimji?
Shredded seaweeds, salt, minced garlic, fried sesame seeds, minced ikan bilis, Korean chili powder, sesame oil
Procedure:
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