For my next culinary adventure, I will be preparing Kimchee, which, as you can see from my title, can be spelled a few different ways, and can also be made many different ways, depending on the region of Korea you're in or from. The base of this traditional side dish is often napa cabbage and daikon, an Asian variety of radish (it's huge compared to the standard little red variety I'm accustomed to), and red-chili paste, or another spicy element. Kimchee is always aged to allow fermentation; this sometimes for as little as a few days, or it can be as long as several years.
Now I've only had kimchee once, and was surprised to find that I liked it, considering my distaste for most pickled things. I have no clue how it was made or how long it had fermented, but it wasn't incredibly pungent, and the cabbage still had a crisp texture, so I don't believe it was that old. This is the type of kimchee I would like to make, and I've scoured the great, big recipe book that is the Internet for recipes that my produce something similar. I have yet to decide which one to make, so if anyone thinks any look better than others, please let me know!
Basic Napa Cabbage Kimchee
Quick, Spicy Kimchee
Hot, Sour, and Salty Kimchi
Easy Kimchi
No comments:
Post a Comment