KIMCHEE - NATURALLY FERMENTED METHOD WITH NO VINEGAR
Real kimchee is made with a natural fermentation process as is real sauerkraut. No vinegar is used in the process, and therefore all ingredients in the kimchee are fermented naturally and safer for consumption. With a vinegar based Kimchee, only the vinegar is fermented. This makes for a quicker result, but no Korean is going to settle for a vinegar version. Kimchee is a staple in the Korean diet, and is used with every meal as a condiment.
When purchasing ingredients for your Kimchee, use the the freshest you can buy. Remember that you are not cooking the produce but fermenting it. Have the proper knkives and cutting boards clean and ready as well as a couple of good mixing bowls, a good cutting board and very sharp knives.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
INGREDIENTS:Makes about 2 quarts
ORGANIC PRODUCE:
• 1 Napa cabbage
• 3 Carrots
• 2 Cucumbers
• 3 Heads broccoli
• 2 Bunches scallions
• 1 Apple
• 2 Small oranges
• 1 Lemon
PURCHASE FROM HEALTH FOOD STORE:
• Unrefined rice vinegar
• Unrefined sesame oil
• Kosher salt (or sea salt)
PURCHASE FROM KOREAN, ASIAN MARKET OR GOOD SUPERMARKET:
• Crushed red pepper (coarse)
• Crushed garlic
• Sesame seeds, toasted
DIRECTIONS:
1. Rinse all vegetables in water and salt.
2. Cut out stem of cabbage with a V-notch, then cut in half lengthwise. Cut each half lengthwise once
again, and slice crosswise into strips.
3. Cut up the cabbage stem into thin strips.
4. Sprinkle liberally with Kosher salt.
Scoop and stir with hands.
5. Let cabbage sit while peeling carrots and cucumber. Peel carrots completely. Take strips from the
cucumbers.
6. Section the carrots and cut into thin strips.
7. Section the cucumbers and cut into thin strips.
8. Cut broccoli flowerettes into byte-size pieces, cut stalks diagonally to make thin oval slices.
9. Add salt. Distribute salt evenly by scooping and mixing by hand.
10. Trim scallions, slice the white part down the center, then cut into strips diagonally.
11. Core the apple and then dice and add to the mixture.
12. Peel oranges and lemon.
13. Slice the oranges, separate into segments, and add.
14. Put ⅓ cup of crushed chilli pepper into a small bowl.
15. Add2 tablespoon(s) roasted sesame seeds.
16. Add 2 tablespoon(s) crushed garlic.
17. Add enough sesame oil to moisten everything, and approximately an equal amount of rice wine
vinegar (enough to make a paste).
18. Dice the lemon and squeeze into the bowl, add the remaining pieces.
19. Mix the ingredients in the sauce bowl to make paste, then gently distribute the paste into the
vegetable bowl.
 **COOK'S NOTES**
1. There are no rules when it comes to amounts of the ingredients. The above is a generalization of
amounts. The perfection of the mix of ingredients comes from the tastes of the individual and the
experience that comes from making kimchee for a very long time. Perfection comes when you can
balance the flavors enough to be able to be aware of the different flavors as you eat the kimchee.
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