I miss home. Nothing makes me miss home more than the people and the food. But since I can't enjoy the company of my family and friends throughout the year, I'll recreate memories using food.
Kimchi is a fermented cabbage creation that is unmistakably and quintessential Korean. You may be thinking, "Ugh, fermented cabbage? Pass!," but don't knock it til you try it. Imagine cool and refreshing, with an amazing crunch and a complex but potent spice than you never thought would be reasonable. The combination of textures and flavors is like nothing "'round these parts." Korean food is amazing and kimchi is definitive Korean food.
Can't wait to add it to my fried rice, on sandwiches, with eggs or grilled meats and rice.
Spicy Kimchi via inspired by All Recipes post
2 head Napa cabbage
1 1/4 cup sea salt
1 tbsp fish sauce
1/2 small white onion, sliced
5 cloves garlic, pressed
2 tbsp white sugar
1 tsp dried ground ginger
5 tbsp Korean chili powder
Cut heads of cabbage lengthwise and remove stem (about 1 inch). Cut remainder of cabbage into 2 inch pieces.
Place in resealable bags with salt and shake bags to evenly incorporate cabbage and salt. Seal bags and leave at room temperature for 6 hours.
I can't wait to open this container of awesomeness up and be transported back home. With this sitting in our kitchen staring me in the face every day, it's been like my own version of "The Hunger Games," except no violence or children. Just desire and hunger. When It's time to open, it's on! "May the odds be ever in your favor!"
-Akemi-chan
Kimchi is a fermented cabbage creation that is unmistakably and quintessential Korean. You may be thinking, "Ugh, fermented cabbage? Pass!," but don't knock it til you try it. Imagine cool and refreshing, with an amazing crunch and a complex but potent spice than you never thought would be reasonable. The combination of textures and flavors is like nothing "'round these parts." Korean food is amazing and kimchi is definitive Korean food.
Can't wait to add it to my fried rice, on sandwiches, with eggs or grilled meats and rice.
Spicy Kimchi via inspired by All Recipes post
2 head Napa cabbage
1 1/4 cup sea salt
1 tbsp fish sauce
1/2 small white onion, sliced
5 cloves garlic, pressed
2 tbsp white sugar
1 tsp dried ground ginger
5 tbsp Korean chili powder
Cut heads of cabbage lengthwise and remove stem (about 1 inch). Cut remainder of cabbage into 2 inch pieces.
Place in resealable bags with salt and shake bags to evenly incorporate cabbage and salt. Seal bags and leave at room temperature for 6 hours.
Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid.
Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger.Sprinkle the Korean chile powder over the mixture. Mix the chili powder into the cabbage leaves with wooden spoon until evenly coated. Seal the container and set in a cool dry place.
Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month.
I can't wait to open this container of awesomeness up and be transported back home. With this sitting in our kitchen staring me in the face every day, it's been like my own version of "The Hunger Games," except no violence or children. Just desire and hunger. When It's time to open, it's on! "May the odds be ever in your favor!"
-Akemi-chan
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