RECIPES FAR AND WIDE

What is your favorite recipe/type of kimchi?

I am an American and I wonder if I’m acting like I’m saying what’s your favorite kind of pizza?

I looked it up on the internet and I got this: http://www.drbenkim.com/how-make-kim-chi…

And another recipe and another that was completely different. Can someone tell me about kimchi? Like I don’t really get it, I heard it’s super healthy and I want to make delicious kimchi for my lovely korean man.

It’s a suprise for his birthday and I don’t even know where to START

Help?

GENERAL TIPS

When making kim chee, always use nonreactive materials — glass, Pyrex, ceramics/pottery, porcelain or porcelain-lined surfaces, or stainless steel. No aluminum pots!
Wear gloves, if you like, to prevent stains or burning from the hot pepper.
In making a brine — the salty liquid in which the vegetables are pickled — use good-quality sea salt.
Use only coarse-ground Korean red pepper powder (kochu karu), not Western-style red pepper flakes or chilies.
Kim chee steps: 1) brine (immerse in salted water or sprinkle with salt) 2) spread or stuff with spices 3) ferment (may take hours or days).
Always leave space at top of kim chee jar for expansion
Kim chee is meant to stimulate appetite, heighten flavors, clear the palate.
Serve kim chee as a relish, with food.

Here is my favorite recipe:
WHOLE CABBAGE KIM CHEE

Seoul Jung restaurant
1-1/2 cups coarse salt
10 cups water
1 head won bok, about 3 pounds, in 2-3 sections
1-1/2 to 2 pounds daikon (preferably Korean), julienned
1/2 cup red pepper powder
1/4 bunch green onion, in 2-inch slices
1/3 bunch watercress, in 2-inch lengths
1 garlic bulb, crushed
1 piece ginger, about 5 inches long, crushed
1/3 cup salted baby shrimp, chopped (see note)
1/4 cup salted anchovy juice or fish sauce (see note)
1 teaspoon salt
2 teaspoons sugar
Make a brine of the coarse salt and water. Soak cabbage in brine 3 hours.
Mix daikon strips with pepper powder until red color is set.

Combine remaining ingredients and mix with daikon. Pack the mixture inside the cabbage leaves, firmly wrapping with outer leaves.

Place cabbage into a crock, jar or bottle and refrigerate 2-3 days. Moisture will be drawn out of the cabbage to form kim chee juice.

Note: Salted baby shrimp and anchovy juice may be found in the Asian sections of many markets, or at Korean groceries.

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Kimchi

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