I lived in Korea thanks to my Dear Ol' Uncle Sam.
I love Asian food "heck I just love food!"
I had to know how they made the stuff I was eating, I ended up networking with the korean Army wives, Civilian Contractors, and with the ladies who did laundry on the base ( they always brought me OI my absolute favorite kimchi) among other things. I made them recipes from my culture.
My supplier only had two regular cukes I use those in juice , so I got the small gourmet ones
OI KimchiMy Raw version
2 Cucumbers ( today I used 4 gourmet seedless)
Herbamare ( to taste)
1 sheet Grounded Raw Nori (as a seasoning)
I large Thinly Sliced carrots ( I used a peeler)
5 Garlic cloves (I do both crushed and sliced)
2 tblsp Chives
Tsp minced Ginger
4 Green onions/Scallions sliced
Crushed Red pepper ( to taste)
Thinly slice cucumbers & spread on plate, I sprinkled a small amount of sea salt or herbamare and let sit for an hour.
Place all ingredients in a large Mason jar or container ( I find it taste better, and does not leave a residual odor in glass) fill to top with water. wait at least an hour or two before you eat it so it cures, If you can shake it during that sitting time & before you serve. Last about a week in the fridge ( unless you like it like I do then it's gone in a day)
(saved on my computer from my beloved Korean Friend JJ, I did modify it noted in red)
1 Head Napa cabbage
1 Head Bok ChoySea Salt / Herbamare ( to taste)5 to 6 ounces Diakon Radish
red pepper flakes (to Taste)
2 teaspoons finely minced ginger root
2 cups onions ( I liquify them as much as possible)
10 cloves( crushed )garlic
Cut the cabbage Cross way. Dissolve some seasalt in 4 cups of water in a wide and shallow basin or bowl ( salt bath). Do not shake out all the salt water. Place the soaked cabbage in a gallon-size container with large opening, Place something on top of the cabbage to act as weights. (I have a large enamelware bowl that I place the cabbage in and a colander that fits inside the bowl weighted & held in place by a plate) I hope that was clear
Let sit 4 hours with weights in place. Turn over and pickle for 4 more hours. Slice the radish and combine it with the rest of your ingredients in a large mixing bowl. Mix together using your hands. Pack the kimchi tightly in the gallon container. Cover the surface with plastic wrap, pressing down to get rid of all air pockets. Cover the jar.
This is where I deviate from original, I place my kimchi in the fridge to ferment.
She keeps it in the pantry:
Store at no more than 70 degrees for 48 hours to ferment.
I try to use it up in a week, you can reduce the recipe
is like a wonton, pot sticker
1 crushed water chestnuts (you can get fresh @ International mkts or vendors, Health food stores etc)
2 cruched garlic
3 Nama shoyu
4 Nut Cheese or your choice ( I add sesame)
5 Raw nori crumbled
6 Spinach leaves
mix 1-5 to make pate like
spread on spincah leaf , fold leaf from top to stem edge to get the d shape
Hope that helps