Making Kim Chee
I've tried several kim chee recipes over the years. This year's first attempts are using a new one, called quick spicy kimchee. I've used Napa cabbage, bok choy, Tatsoi, and this year, a choy called China choy. The pungent tang of bok choy stalks really adds a lot to kim chee taste.
Here are three plants, freshly harvested.
Here they are, after being washed and trimmed.
This is the salt phase. The leaves sit, soaking up 1/4 cup of Kosher salt for a couple of hours. Then they are rinsed.
The garlic gets sliced very thinly. The scallions, a bit more roughly. The ginger gets finely ground. I add two tablespoons of very hot chili paste.
The finished kim chee, in a sterilized bottle, ready for refigeration. It will be ripe enough to eat when I get back from my annual trip to Chitina.
I've tried several kim chee recipes over the years. This year's first attempts are using a new one, called quick spicy kimchee. I've used Napa cabbage, bok choy, Tatsoi, and this year, a choy called China choy. The pungent tang of bok choy stalks really adds a lot to kim chee taste.
Here are three plants, freshly harvested.
Here they are, after being washed and trimmed.
This is the salt phase. The leaves sit, soaking up 1/4 cup of Kosher salt for a couple of hours. Then they are rinsed.
The garlic gets sliced very thinly. The scallions, a bit more roughly. The ginger gets finely ground. I add two tablespoons of very hot chili paste.
The finished kim chee, in a sterilized bottle, ready for refigeration. It will be ripe enough to eat when I get back from my annual trip to Chitina.
2 comments:
Yum. Glad to find another white person who likes kim chee. Discovered it in Hawaii and have had it many ways. I like spinach and lots of garlic and nearly any recipe with daikon radish in it. Looks so good.
I'm growing daikon, which will be used in the next batches.
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