Christmas Kimchi

Kimchi is one of my favorite Asian foods.  I have a need for fermented vegetables, but there is also the need for heat.  What better way to integrate heat into fermented vegetables than Kimchi?

I have experimented with Kimchi a few times, so this is an attempt to get it closer to the way it should be.  Before I have tried different chiles, I think one was made with Guajillo chiles.  One I made with Jalapenos.  This time I tried to get all the correct ingredients.

There is one exception this time, I'm adding Thai Basil.  I really don't think there is a master recipe for Kimchi, and it's something that is open to personal taste, and cultural interpretation.  There are some ingredients that seem to be present in all interpretations like Napa Cabbage, Garlic, Red Chile, and Ginger.  I seen a lot of recipes that do not use Fish Sauce, or any sort of Seafood component.  For me the fishiness in an essential component, but some people just don't like it.

Kimchi is a Fermented Vegetable food, which means it starts like Sauerkraut, or Sour Pickles with Salt.  The salt is the preservative, and also the reactionary agent.  As I peel off the leaves of the Napa Cabbage, and chop them, I sprinkle them with salt.  The salt draws the moisture out of the Napa Cabbage, and this becomes the Brine for the Kimchi.  As the Kimchi ages, and ferments, Osmosis will balance the Salt in the Brine with the Water in the Napa Cabbage.  The flavors that are added to the Kimchi will also get drawn within the Napa cabbage cells creating the nomlishousness that is Kimchi.

I'll let the salted Napa Cabbage sit for several hours to let it wilt, and produce the brine.  You will see the Napa Cabbage sweat, and eventually form a puddle at the bottom of the bowl.  This is the liquid that will "pickle' the Kimchi.  We'll add some more liquid later in order to keep all the Napa cabbage submerged.

While the Napa Cabbage is getting ready I'll prepare the flavorings for the Kimchi.  There are many things that could possibly be used.  One thing that I am omitting this time is Radish.  I just don't have any here at the moment.  What I have used are Ginger, Garlic, Scallions, Red Chile, Thai Basil, Camarones (little dehydrated shrimp), and Fish Sauce.

 I'll finely dice the Ginger, and Garlic, then dump it in with the Napa Cabbage.  The Scallions are bias sliced, and then into the bowl.  The Camarones go in whole, and will get hydrated by the Brine, and Fish Sauce.  At this point there is four pounds of Napa Cabbage, and most of the flavorings in the biggest mixing bowl I have.  It is very difficult to mix without getting it all over the place.

But, Mix I do, and do a lot.  The Kimchi needs to be thoroughly mixed together to get those flavorings in every crevice of the Napa Cabbage.  The last two things that I add are the Red Chile Flakes, and the Fish Sauce.  The Kimchi is already very pungent, but when the Fish Sauce goes in it finally has that complete smell.  At this point it is assembled, but it will take some time before it tastes complete.  It has to ferment for a couple weeks before the Umami is there.

The Umami is what I can Nomlishousness.  Now you can just go buy Kimchi, but it is not nearly as good as what you make at home with your own hands.  I presume that most foods are like that.

So, Merry Christmas, and a Spicy New Year...

Shrimp and Sugar Snap Peas

I totally love Sugar Snap Peas.  They are perfect fresh, just as they are.  But I have been exploring ways to integrate them with other foods.  Asian Stir Fry seems to be a good starting point.  I see Snow Peas in Stir Fry all the time.

I've used the jumbo Argentinean Red Shrimp.  They are so large I cut them into three or four pieces.  Then I stir fry them with red Onion, Garlic, and Snow Peas.  I've also been experimenting with Brown Rice.  The Sugar Snap Peas take the heat well, and retain their crispiness.  This one worked out really good.