Wednesday, January 04, 2012
Well…on coming Saturday is my fourth Korean dinner night in France. There will be the same people from the previous session as well as newbies to Korean food. As it’d been bothering me that I hadn’t yet introduced to them the most essential food item of Korea, kimchi, I set myself a project of making kimchi from scratch by using local ingredients and by adjusting the original recipe to the local taste, whichi would mean non-spicy kimchi.
How would I do that? I have the secret, “piment doux”, mild chili powder that will kimchi a red colour without the heat.
And it worked perfectly.
First, I salted the cabbage and let it sit overnight.
The next day, I washed off the saltness by soaking in fresh water for 30 mins before rinsing it and draining well.
In the meantime, I prepared the vegetables that are going to be mixed in. The main ingredients are garlic, ginger, shallot, onion, and carrot, yes, all the goodness and stinkiness. You know why kimchi is said to be healthy *wink*
I minced them finely by hand but I guess I could have done it in a processor with fish sauce mixed in.
The seasoning was two tablspoons of fish sauce, given that the cabbage is properly salted, and two tablespoons of sugar and a bit of sesame seeds at the end. While mixing it, I could smell the typical aroma of kimchi and the colour was good, too, but when I tasted it, it lacked a bit of kick; it had no spiciness at all. So I add a sprinkle of spicy chilli flakes and an extra teaspoon of salt.
It tasted pretty good, to my surprise. I didn’t think I could make non-spicy kimchi! I divided it into three jam jars and closed the lids tightly to let them ferment outside in the chill for a few days.
I can’t wait to taste it myself and see how the French would think of it. I hope they will be delighted by the new discovery of flavour and be surprised by the health benefits of kimchi. Then, I could earn a license to sell the French version of kimchi in France and compete with cheese seller. *wink*
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