Waya's Kimch'i Base (Use one recipe of base for each of the recipes below...)
1 cup boiling water
1 tsp sweet rice flour (It says もちこ on the box it comes in.)
1/4 cup shiracha chili paste
3 tbs patis (Filipino fish sauce, I use it because it's darker and stronger tasting than Korean fish sauce.)
1/2 tbs minced garlic
1 vidalia onion sliced into crescents
2 tsp ground ginger (mature)
1/4 cup shredded mu (daikon, depending on the store the sign will say 大根 or 무. If you can't find it, use 3 red radishes)
1/4 cup shredded carrot
2 tsp sugar
1 tsp roasted yellow or white sesame (black would discolor the kimch'i)
Dissolve the rice flour in the hot water, add all other ingredients and mix it together.
Baechu Kimch'i
dissolve 1/2 cup of sea or kosher salt in 1 gallon of drinking water (spring, distilled, filtered, etc... just don't use tap unless it's well water. fluoride is bad for fermenting because it hinders the growth of L. kimchii, the bacteria responsible for kimchi's sour taste. There's nothing to fear, that bacteria is related to L. acidopholus in your yogurt. A recent study in South Korea has shown that eating Kimch'i regularly can decrease the risk of contracting SARS and Influenza. Kimch'i is also thought to be the reason that Diabetes and most Cancers are less common in South Korea than in China and Japan.) Rinse and quarter a Nappa cabbage, submerse in the salt water, cover and let stand overnight. Remove from the water (reserve this brine, you'll need it later) and rinse the cabbage. Put it in a container with the Kimch'i base (the one above, buying it is not an option) and mix it well. Cover air-tight, and store in the refrigerator. In 4 days it is ready to eat. It lasts forever in the fridge and sealed. I'm told (by a friend) that 20 year old Kimch'i is considered a delicacy.
Pa Kimch'i
Remove the roots and any wilted leaves from 9 or 10 bunches of green onions. Submerge them in the brine leftover from the cabbage and cover. Let rest overnight. Remove the onions from the brine and rinse them off. Mix them in a container with the kimch'i base and cover air-tight. Let rest in the fridge 4 days before eating it.
1 cup boiling water
1 tsp sweet rice flour (It says もちこ on the box it comes in.)
1/4 cup shiracha chili paste
3 tbs patis (Filipino fish sauce, I use it because it's darker and stronger tasting than Korean fish sauce.)
1/2 tbs minced garlic
1 vidalia onion sliced into crescents
2 tsp ground ginger (mature)
1/4 cup shredded mu (daikon, depending on the store the sign will say 大根 or 무. If you can't find it, use 3 red radishes)
1/4 cup shredded carrot
2 tsp sugar
1 tsp roasted yellow or white sesame (black would discolor the kimch'i)
Dissolve the rice flour in the hot water, add all other ingredients and mix it together.
Baechu Kimch'i
dissolve 1/2 cup of sea or kosher salt in 1 gallon of drinking water (spring, distilled, filtered, etc... just don't use tap unless it's well water. fluoride is bad for fermenting because it hinders the growth of L. kimchii, the bacteria responsible for kimchi's sour taste. There's nothing to fear, that bacteria is related to L. acidopholus in your yogurt. A recent study in South Korea has shown that eating Kimch'i regularly can decrease the risk of contracting SARS and Influenza. Kimch'i is also thought to be the reason that Diabetes and most Cancers are less common in South Korea than in China and Japan.) Rinse and quarter a Nappa cabbage, submerse in the salt water, cover and let stand overnight. Remove from the water (reserve this brine, you'll need it later) and rinse the cabbage. Put it in a container with the Kimch'i base (the one above, buying it is not an option) and mix it well. Cover air-tight, and store in the refrigerator. In 4 days it is ready to eat. It lasts forever in the fridge and sealed. I'm told (by a friend) that 20 year old Kimch'i is considered a delicacy.
Pa Kimch'i
Remove the roots and any wilted leaves from 9 or 10 bunches of green onions. Submerge them in the brine leftover from the cabbage and cover. Let rest overnight. Remove the onions from the brine and rinse them off. Mix them in a container with the kimch'i base and cover air-tight. Let rest in the fridge 4 days before eating it.
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