Vaporize (kalakumari) wrote in vegancooking,

In response to some comments a few days back that I never had a chance to respond to

Kimchi, cookbook review and more on tsukemono

I've been obsessed with cooking Korean food for the past couple of months. I can't quite explain why. My great-aunt is Korean. My family can't cook and all the food at the family get-togethers is always nasty. My great-aunt's Korean cooking was no exception. I discovered Korean vegan food in Madhur Jaffrey's World of the East Vegetarian Cooking. I made all the Korean recipes, and still wanted more so I bought Flavors of Korea: Delicious Vegetarian Cuisine by Coultrip-Davis and Ramsay. I've tried a good portion of the recipes in Flavors of Korea and they are seriously inferior to the recipes in World of the East Vegetarian Cooking.

One of the more disappointing recipes in Flavors of Korea was the kimchi recipe. It turned out so awful, and it was such a waste of my cabbage. The World of the East Vegetarian Cooking kimchi is much better, and here it is:

1 lb Chinese cabbage (aka Napa cabbage) about 1/2 a large head
1lb white radish (aka daikon)
3 tbsp salt
2 tbsp finely minced ginger
1 1/2 tbsp minced garlic
5 scallions, cut into fine rounds, including green (I think she means green onions because the scallions that I've encountered are onion and garlic crossed and they are most certainly not green)
1 tbsp cayenne or hot Korean red pepper

Chop the cabbage into 2 inch wide strips. Peel the white radish and cut into 1/8 inch thick slices. In a large bowl put 5 cups water and 2 tbsp plus 2 tsp of the salt. Mix. Add the cabbage and radish. Dunk a few times. Cover loosely and set aside for 12 hours. Put the ginger, garlic, "scallions," cayenne, sugar and 1 tsp salt in another large bowl. Mix well. Take the cabbage out of the salt water with a slotted spoon. Reserve the liquid. Put the cabbage in the seasonings bowl. Mix well. Put the cabbage mixture in a jar or crock. Pour enough of the reserved liquid in to cover the cabbage. (about 2 cups) Leave 1 inch of empty space at the top of the jar. Cover loosely with a clean cloth and let it sit for 3-7 days. Warmer weather will cause the kimchi to mature faster. After 3 days taste the kimchi for sourness. When it is sour enough for you cover the jar and refrigerate. Yum!

And last but not least eggplant tsukemono! I've never made it myself, but this website hassome suggestions for making them.
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