Tuesday, 26 February 2008

Kimchi and Kimchi Noodle Soup


2.5 lbs. Napa* cabbage, stemmed and cut lengthwise
6 to 8 cups water, filtered or distilled (i.e. not chlorinated)*
1/4 cup + 1 tbs. kosher or sea salt
5 garlic cloves, minced
2 daikon radishes, trimmed and cut into matchsticks
1 bundle scallions, trimmed, cut into 1-inch sections
1 tbs. fresh ginger, grated
3 to 5 tbs. coarse red pepper flakes
1 teaspoon white sugar
1/2 nori sheet, torn into small pieces*

Notes on ingredients*:

  • You can use regular cabbage if Napa unavailable.  
  • The amount of water used is dependent on the size of your mixing bowl. A bigger bowl requires more water.
  • You can use regular radishes if daikon unavailable. 
  • Many kimchi recipes call for fish sauce, which adds a savoury dimension to kimchi known as unami. Dulse or nori, saltwater vegetables made from kelp and seaweed respectively are good substitutes.
  • Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl. 
  • Add 1/4 cup salt and gently massage salt into leaves while using gloves. 
  • Pour water into bowl until cabbage is just covered, about 10 minutes. 
  • Place plate on top of cabbage to weight. 
  • Set aside for at least 3 hours or overnight, folding once or twice. 
  • Chopped up ingredients for kimchi
  • Pour cabbage into a strainer and rinse under cool running water. 
  • Set strainer aside to allow cabbage to drain, about 20 minutes. 
  • Dry mixing bowl and set aside for reuse.
  • Combine sugar, pepper flakes, nori and sugar in a small mixing bowl. 
  • Add 1 tbs. filtered water and stir contents until a thick paste forms. 
  • Combine 2 cups water with 1 tbs. salt and stir. Set aside.
  • Meanwhile, rinse and prep radish, ginger, scallions and garlic. 
  • Combine ingredients with cabbage in mixing bowl. 
  • Add paste and fold until the cabbage is evenly coated with paste, about 2 minutes.
  • Pack kimchi into mason jar. 
  • Add just enough brine from step three (if needed) to cover ingredients. 
  • Seal and place jar on a shelf out direct sunlight for 24 hours. After 24 hours, open jar to release gasses, it should be stinky. 
  • Leave for up to 7 days, checking each day, until stinky level is to your satisfaction.
  • Then reseal and store kimchi in fridge for up to 1 month. 
  • Add to soup, as a side dish, or with veggie burgers.

Kimchi Noodle Soup

16 ounces of Chinese egg noodles 
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork cut into bite size pieces
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
Beef flavoured soup bullion
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake (or regular) mushrooms, thinly sliced
2 teaspoons dark sesame oil
salt and pepper and sriracha sauce 

  • In a large pot add vegetable oil and garlic and sauté until soft. 
  • Add pork and cook until it is slightly browned. 
  • Season with salt, pepper and rice wine vinegar and stir for 2 minutes. 
  • Add kimchi and sauté for 3 minutes.
  • Add the water, soy sauce, beef bullion, and ginger. 
  • Stir and simmer on low heat for about 30 minutes. 
  • Add the mushrooms and turn up the heat to medium. Cook for 3 minutes.
  • Carefully add the egg noodles and just enough water to cover all of the ingredients. 
  • Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. 
  • Season with salt and pepper and sriracha sauce to taste.
  • Simmer for 3 minutes.