I finally got around to making my own kimchee (actually, this was made in the summer, I just got around to uploading the post now)! After watching the Korean drama, Kimchee Family, I have been itching to make my own kimchee!
Note in these photos that I placed the kimchee in 2 differently sized jars. Since it was the first time I was ever going to make kimchee, I did not want the jar to be bubbling over with kimchee juice while it was fermenting. I’ve opened several kimchee jars that I’ve bought from the Asian markets and without fail, every single time, the kimchee cabbage pops its head at least 1 inch out of the jar and the counter top becomes red with kimchee juice. :P Not fun!
After about 55 hours I noticed that the kimchee in each jar shrunk a bit—the radishes shrunk enough that I could just barely fit the smaller jar of kimchee into the larger jar. Great!! Now I only have to keep one huge jar in the refrigerator instead of two unequally sized jars.
Serve with rice and other dishes. I have discovered that kkakdugi is pretty delicious with some spicy ramen! Give it a try, you may find out the same thing too.
Kkakdugi: Korean Radish Kimchee (adapted from cHow Divine)
Makes 8 cups of kimchee
- 1 red bell pepper, washed and dried, stems and seeds removed
- 1 inch of ginger, minced
- 3 cloves of garlic, minced
- 1 tsp honey
- 2 tsp Korean Anchovy Sauce (fish sauce)
- 1/2 medium onion, roughly chopped
- 1/2 Fuji Apple, peeled and chopped into 1 inch bite-sized pieces
- 1 small Korean Pear, peeled and chopped into 1 inch bite-sized pieces
- 1 large Korean Radish (Korean Daikon)
- 2 tbsp Korean coarse sea salt
- 5 tbsp Korean red chili pepper flakes (Gochugaru)
- 1/2 tbsp Gochujang
- 3 green onions, sliced into 2 inch pieces
- Process the red bell pepper in a food processor. Do not let the bell pepper liquify—it should look like look like large pepper flakes
- In a bowl, mix the processed red bell pepper, ginger, garlic, honey, and fish sauce.
- To the red pepper mix bowl, add chopped onions, apple, and Korean pear. Mix well.
- Wash and peel Korean radish. Pat Korean radish dry.
- Chop Korean radish into 1 inch cubes.
- Place chopped radish in an large, non-reactive bowl.
- Add Gochugaru, sea salt, and Gochujang to the chopped radish. Mix well.
- Add the red pepper mixture from Step 3 to the radish mixture. Mix well.
- Add sliced green onions into the radish mixture. Mix GENTLY so you don’t break the green onions.
- Transfer the kimchee mixture into a sterilized jar with a tight fitting lid. Push down the kimchee with your hands and pack it tightly.
- Scrape all the seasonings and liquid into the jar, making sure to leave some room at the top so that there will be room for the kimchee to ferment. If you do not, then the kimchee will bubble over in the jar.
- Close the lid.
- Leave the jar out at room temperature for 48-72 hours.
- Refrigerate after fermentation.