posted on Feb, 20 2012 @ 11:22 PM
This is not just a recipe, but a DIY for making a SUPER food that provides a huge tasty payoff for all your hard work, and if the SHTF
then you will be able to provide a valuable, sustainable health product to your community. Its easy to raise nappa, onions, and chiles yourself as
Oma's Traditional Family Korean Kimchi:
2 large (3 med) Nappa cabbages, sliced into 2" chunks
1 large peeled daikon radish (1/2 grated fine, 1/2 juilenned)
1 large peeled carrot, grated (optional)
4-6 large red salad radishes (optional)
2 tsp fresh grated ginger
2 tsp Korean anchovy sauce (or viet nouc mam works ok)
8-10 green onion tops, cut lengthwise then into 2" pieces
6 cloves garlic crushed
10 Tb total (assorted coarse and fine, hot and mild) Korean roasted Chili powder
salt (iodized or fine sea salt)
flour and water
It first helps to have one large 5 gallon food grade bucket, as well as several 1/2-1 gal glass jars with lids. Start by cutting all cabbage into 2"
segments (DONT wash yet, it get rinsed later) then place a layer down in your bucket (about 1-2" thick) then salt generously, keep layering until all
cabbage is down and well salted. Turn cabbage every 30 minutes for at least 2 but preferably 3 hrs, until cabbage has let loose of some of its water
and has turned limp and darker in color. Rinse all of the cabbage well in a strainer, let drain well, then return to rinsed bucket, add garlic,
ginger, onions, carrot, chili powder, and fish sauce. In a small sauce pan bring about 1-2 c water to a boil then slowly add 1Tb flour to make a
paste, add this to the bucket, let cool for a minute, then mix all ingredients well with your (gloved) hands, then transfer contents to glass jars,
leaving at least 2-3" on top for gas expansion (it can explode!). Cover jars loosely with plastic wrap and place in a cool dark place for 3-6 days.
Check contents with a wooden spoon after the 2nd day and every day after that, pressing contents down into accumulated liquids releasing gasses
(bubbles) and after about 6 days (will have fermented smell and making many bubbles) transfer to fridge and put lids on jars (loosely for first few
days) and let sit another 1-2 weeks until ready to eat. Keeps almost INDEFINITELY.
You can find several different types of uniquely Asian radishes for use with this, as well as many different types of smoked chili powders (the bigger
the variety of chilis you use the deeper the flavor gets) and the type of fish sauce can make a difference as well (some use shrimp paste).
Also you can substitute the korean chili powders with mexican ones, add cilantro and jalepenos and the juice along with some lime, make Mexi-chi, its
AWESOME! Great for tacos, adds a crunch and nice spicy sour bite.