Micah Meals
Kimchi
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porciones-
tiempo totalIngredientes
15 garlic cloves, peeled
•¼ cup peeled and roughly chopped ginger (from a 4-inch knob)
•1 tbsp salted fermented shrimp (optional, store-bought is fine)
•2 tbsp kosher salt or coarse sea salt
•2 tbsp sugar
•1 cup gochugaru (Korean chili flakes, available at Asian markets or online)
•1 large white or yellow onion, peeled and roughly chopped
•¼ cup fish sauce
•1 tbsp soy sauce
•2 tbsp rice vinegar (unseasoned)
•2 tbsp oyster sauce
Instrucciones
Add all of the ingredients to a clean blender jar, and purée them until a smooth paste forms (if the mixture is too thick to blend, add more water, a few spoonfuls at a time). Use the All-Purpose Kimchi Paste immediately, or transfer it to a sealed container and refrigerate it. It will keep indefinitely in the refrigerator.
For Napa Cabbage Kimchi
•In a large plastic tub or a bowl big
enough to hold the cabbage, mix
the salt with the water until it is dis-
solved. Add the cabbage quarters
to the tub or bowl, and let them
soak for at least 3 hours at room
temperature (overnight is fine, too).
•When the cabbage is slightly
wilted, remove it from the salted
water, and drain it well.
•Place the cabbage quarters on a
cutting board or large sheet pan
(or any surface you don’t mind get-
ting messy). Use a spoon to rub
All-Purpose Kimchi Paste inside
each layer of cabbage, making
sure to get deep between the
leaves. Coat them completely.
Massage more paste all over the
outside of the cabbage—don’t be
shy here.
•When the cabbage is covered with
the paste, tuck a few pieces of
chive or scallion between each
layer, then roll each cabbage quar-
ter into a log. Place the quarters
stem side down into a gallon-size
jar with a sealable lid, packing
them down firmly. Jam any remain-
ing cabbage pieces on top. The
fermentation process produces a
small amount of gas, so leave a few
inches of headroom between the
kimchi and the top of the jar. That
way, the kimchi won’t bubble over
or pop open the jar; just make sure
to seal it tightly.
•Let the kimchi sit at room tem-
perature and out of direct sunlight
for 2 days, then transfer the con-
tainer to the refrigerator. The kim-
chi will be ready to eat in 1 to 2
weeks and can be kept indefinitely.
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