Monday, December 6, 2010

Making Kimchi

Took us a while to coordinate the ingredient buy, but Bruce went to Joong Boo Market (aka Chicago Food Corp) and got a monster Korean radish and shelf items (pepper flakes, sweet rice flour, fish sauce) and I found organic napa cabbage at Stanley's, where we do most of our hunting and gathering.

And we set to making kimchi.


We broadly followed this energetic woman's instructions (minus the squid) with fine results...

3 comments:

martha said...

I just made a huge batch from the same recipe! Mine turned out almost blisteringly hot tho. I think I went to heavy on the red pepper flakes. Did you use the recommended amount?

Debbie said...

Looks tasty, I didn't know rice flour was a key ingredient in making kimchi. Thanks for sharing.

H2 said...

Hi Debbie: the rice flour makes a sort of porridge that gets mixed in. Maybe you'll join us next time we make it.

Martha, I used the full amount of red pepper flakes but Bruce knew ahead of time he didn't want as much heat, so he used half. When we had everything but the flakes in, we split the mixture in half and then added our preferred amount.