Steps to Make Ultimate California Farm Fermented Napa Cabbage Kim Chi
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Simple Way to Prepare Super Quick Homemade California Farm Fermented Napa Cabbage Kim Chi. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from California Farm Fermented Napa Cabbage Kim Chi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare California Farm Fermented Napa Cabbage Kim Chi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make California Farm Fermented Napa Cabbage Kim Chi is 2 people, makes one quart jar. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook California Farm Fermented Napa Cabbage Kim Chi estimated approx Soak overnight, ferment two weeks..
To get started with this recipe, we have to first prepare a few ingredients. You can have California Farm Fermented Napa Cabbage Kim Chi using 11 ingredients and 4 steps. Here is how you can achieve that.
When it is cool inside our home kitchen in winter, we salt and ferment cabbages to make sauerkraut and kim chi. Our version of kim chi makes one quart jar from one small Napa cabbage, we use this delicacy to spice up bland dishes like boiled beef, stewed chicken, or steamed white fish. I am sharing our kim chi marinade paste taste test with you in here to get a perfect pepper heat balance.
Ingredients and spices that need to be Get to make California Farm Fermented Napa Cabbage Kim Chi:
- 1/4 cup fresh ginger, grated
- 1 small Napa cabbage, stem on, two pounds
- quartercup white scallion, grated
- 1/4 cup coarse Himalayan Sea salt
- 8 garlic cloves, minced
- 1/2 cup fermented red pepper sauce (sambal oelek, mix of pepperseeds and vinegar)
- 1/2 cup anchovis fish sauce
- Tsp fermented shrimp paste (trassi)
- For the kim chi peppersauce taste test: one fresh farm egg
- Equipment: quart canning jar with lid, one half size baking tray, food brush
- Cost: cabbage $2, marinade $2, $2 per big quart jar
Steps to make California Farm Fermented Napa Cabbage Kim Chi
- Leave stem on the cabbage, just trim a thin slice from the very end to remove any bacteria or dirt. Cut white part of cabbage in two, then pull apart so the leaves stay with the stem. Cut same way in quarters. Submerge and Soak in cold water overnight with 20 grams sea salt added for a two pound cabbage. Leaves will now bend easily to brush the peppersauce marinade between the leaves.
- Make the marinade paste. Mix fish sauce, add crushed garlic and crushed ginger, crushed white scallions, add fermented shrimp paste, mix till smooth. Now add coarse Himalayan sea salt. Mix well.
- Do the kim chi pepper paste taste test. Beat egg, fry in cast iron skillet, cool, cut in strips. Brush first egg strip from Tbs of sauce made from all marinade ingredients and half teaspoon of pepper sauce, taste. Keep adding pepper paste sauce (sambal) in half teaspoons till perfect. One tablespoon is equal to six half teaspoons. Our own ratio is equal amounts of pepper sauce to all other sauce ingredients.
- Rinse, drain the cabbage quarters. With 2” food brush, cover each leaf with pepper paste/ salt mix. Also brush the cut edges of the cabbage. Lay cut face up. Store one week on half size baking tray in cold oven to get fermentation going. 65F degrees is ideal. Drain run off juices regularly. Then taste daily, and when crisp and perfect, cut into bite size pieces, press into canning jar, put in fridge, loose lids for a week till fermentation stops, then seal. Fresh till next harvest.
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