Chakri CNY Thai Yee Sang

Posted by Food Promotions On Jan - 2014

Early Bird Offers!

Get 15% DISCOUNT for any online purchase before 30 Jan 2014

Get 10% DISCOUNT for any online purchase after 31 Jan 2014

Buy securely with credit card or online banking now!

http://shop.chakri.com.my/2014/01/chinese-new-year-set-menus/

http://www.foodpromotions.com.my/2014/01/chakri-chinese-new-year-set-menus-early.html

Only RM5 Per Post!

Posted by Food Promotions On Jan - 2014

Feature the best food and beverage promotions!

Reach thousands of readers!

Advertise with Food Promotions!

Email us at foodpromotions@gmail.com

mailto:foodpromotions@gmail.com

Sharing is Caring

Posted by Food Promotions On Jan - 2014

Know of a food promotions in town?

Share it with all of us! :D

Email us at foodpromotions@gmail.com

http://www.foodpromotions.com.my/

Advertise with Us

Posted by Food Promotions On Jan - 2014

Want your advertisement to be seen?

Brand awareness to the public?

Advertise with Food Promotions!

Email us at foodpromotions@gmail.com

mailto:foodpromotions@gmail.com

Kimchi!

Posted by Food Promotions On Tuesday, December 30, 2008
Hi Readers,
There are many new Korean restaurants in town these days. Korean food are now very popular and today, we will be sharing on how to make Kimchi, the most well known basic dish. Kimchi (a.k.a. kimchee) is a raw, pickled vegetable concoction indispensible to Korean cuisine. Kimchi usually includes tiny fish or shrimp. We found that this spicy fermented side dish is quite easy to make, and will keep for many weeks in the fridge, slowly growing tangier.

There are many types of kimchi eaten in Korea. Baechu kimchi, the most common variety, is made with Chinese cabbage. To make a batch of baechu kimchi:
5 heads of Chinese cabbage
2-3 heads of garlic
3 cups of salt
2 cups of red pepper powder [see below]
1-2 knobs of ginger
optional: chopped scallions or watercress, cubed daikon radish
Red pepper powder (kochukaru in Korean), a coarse powder of chili pepper flakes, can be found in any store selling Korean foodstuffs. It is made from a pepper of medium heat. If using a hotter pepper, use less (but kimchi is supposed to be spicy)!

Wash the Chinese cabbage well, remove the outermost leaves and trim off the root. Traditionally, the heads are split lengthwise, and made into kimchi in this form. I recommend cutting the cabbage into smaller pieces, as follows: After splitting lengthwise, cut out a bit of the solid mass near the root. Laying halves flat side down, make 3 lengthwise cuts along each half. Then chop widthwise into one inch wide sections.

Place the chopped cabbage into a large bowl or basin. Take 2 cups of the salt and make a brine with 15 or so cups of water. Pour the saltwater over the cabbage, and mix well. Let this stand for at least one hour.

Chop up garlic and ginger. The amount you use is up to you. I never use exact amounts...and I've always enjoyed the result, even if it sometimes comes out more gingery or garlicy or spicy than usual.The only thing you really need to make kimchi is the salt: since this is a raw food, a certain amount of salt is needed to pickle and preserve the cabbage.

Mix the garlic, ginger, 1.5 or so cups of red pepper and the remaining 1 cup of salt with a half cup or so of water. Mix it well. Your mixing hand will start to tingle. Relish this sensation.

Once the cabbage has soaked for an hour in brine, drain off all of the liquid, then rinse the cabbage and drain again well.Mix the paste from above into the cabbage. Add optional ingredients mentioned above, if desired. Mix it all up well, until the paste coats the cabbage evenly.Mix it up some more!

Once it's thoroughly mixed, place the mixture into very clean containers. Fill containers close to the rim.If there is some red liquid left over, pour it into each container. You don't want any air pockets in the kimchi containers, and you do want the cabbage to soak in this kimchi juice.

Clean off the lips of the containers, and put on lids. Do NOT tighten lids too hard. Let the containers sit at room temperature for 2-3 days, and as they begin to ferment, air will bubble out and containers may leak a bit.Traditionally, kimchi is put into ceramic crocks and buried in the earth. You can put yours in the fridge. At fridge temperature, it will continue to slowly pickle, getting more tangy with time.You did it! You made your own kimchi! Enjoy.

Other Kimchi variety...
Kimchi Pancake: http://chowhound.chow.com/topics/530450
Kimchi Fried Rice: http://www.maangchi.com/recipes/kimchi-bokkeumbap

*Credits to JasonUnbound*


3 Response to "Kimchi!"

  1. Foodista Said,

    Wow this recipe is great!I'd like to invite you to take some time to drop by at Foodista and share this delicious recipe with us. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. Don't forget to register first so we know who to thank the recipe for. Thanks! See you there!

     

  2. Meitzeu Said,

    wow...I love Kim chi.yummy!!

     

  3. Thanks to Foodista for inviting us.

    Hi Meitzeu, have you tried making your own Kim Chi? :)

     

    PG0249014-P Disclosure: This website is a website about all the food promotions available in Malaysia compiled by the website owners. This website accepts forms of cash advertising, sponsorship, paid insertions or other forms of compensation. The compensation received may influence the advertising content, topics or posts made in this website. That content, advertising space or post may not always be identified as paid or sponsored content. This website contains content which are taken from various websites and published for the interest of the readers and the advertisers. All text and image files, and other content on this website is the property of the Food Promotions and protected by copyright. Food Promotions expressly prohibits the copying of any protected materials on this website without the consent of website owners.