Friday, August 5, 2011
Quick (and hot!) Kim Chee
This site's been up for more than a year now, and I have yet to post a kim chee recipe!
Let me explain.
Today they have much more modern methods--you can even buy a kim chee fridge that will keep your fermenting cabbage at just the right temperature.
I'm just beginning my foray into preserving foods (some food preserving recipes to come!) and sadly, nobody in my house is that thrilled with kim chee. However, Mr. Kim Chee planted some cucumbers this year, and we find ourselves drowning in garden-fresh cucumbers. In an attempt to do something other than the typical cucumber preparations, I decided to try making a fresh kim chee from the cukes.
So, I washed the outsides of the cukes, and then cut them in half.
They got a healthy sprinkling of salt, and then I left them on the counter (with a towel underneath) so some of the excess moisture could wick out. This will help the cucumbers be as crisp as possible.
Including the World's Biggest Garlic Clove.
Basically, it's thai chili paste, with some garlic and vinegar and a couple other things. Not exactly the right ingredient, but it was as close as I could get.
A regular spoon is a great ginger-peeling tool.
You should maybe taste it before adding it. It's pretty spicy! One tablespoon-ish should probably be enough. Just a warning.
Finally, a little sprinkle of sugar and salt will add another depth of flavor. You've got hot (chili sauce), sweet (sugar), salty (salt), bitter (vinegar) and umami (fish sauce.) All the right flavors for the perfect Asian dish.
Toss the cucumbers in, and you've got yourself quick kim chee! You can eat it right away, but if you wait a few hours, the flavors will meld together into a bowl of spicy, pickled cucumber deliciousness.
And don't feel limited to cucumbers! You could do this with any vegetable--cabbage, carrots, zucchini, bean sprouts--whatever you like! It's a great new (and healthy!) way to get some veggies and spice into your diet!
Recipe: Quick (and hot!) Kim Chee
2 cucumbers, halved
2 cloves garlic, minced
1-inch piece of garlic, peeled and finely minced
2 tbsp. rice wine vinegar
1 tbsp. Thai chili garlic paste
1/2 tsp. fish sauce
2 tsp. sugar
light sprinkle of salt 1/2 red onion, thinly sliced
Halve the cucumbers. Sprinkle cut sides liberally with salt; leave in a bowl or colander to drain for 1-2 hours.
In a large bowl, combine garlic, ginger, rice wine vinegar, Thai chili paste, fish sauce, sugar, and salt. Stir well to combine.
Add red onion and thinly sliced cucumbers. Toss well. Let sit for at least several hours for the best flavor.