Korea's favourite food - KIMCHEE - is not simply a side dish. Made by pickling vegetables and other foods, adding seasonings and allowing the mixture to mature, it is the country's national dish.
The Kimchee recipes are divided into WINTER, SPRING, SUMMER, AUTUMN and YEAR-ROUND KIMCHEES, because traditionally the dishes were prepared at particular times of the year. But today, with increased availability of products, most of these dishes may be made year round.
There are certain ground rules that must be followed :
Never use a reactive metal container to store the kimchee; stainless steel will suffice, but porcelain is best.
If using plastic containers for storage, the chili redness will stain permanently.
Store kimchee in a cool dark spot (the back of a cool kitchen cupboard is a good place). Better still, keep in the fridge.
Always cover the container and seal well before allowing the fermentation processes to begin.
The recipes are offered in as traditional a manner as is possible, so beware of the variant in temperature. If making kimchee in the tropics or in a Mediterranean climate, you will need to adjust temperature controls!
The specified amounts of chili and chili powders err on the side of generous should adjust according to personal taste.
Many of the recipes use rice porridge, when making rice porridge, use the recipe for 1 quantity (1/2 cup or 125ml) dissolve 1 tablespoon rice flour in 3/4cup water; bring to the boil, and cool.
WINTER KIMCHEE RECIPES
Recipes for the more tobust and pungent kimchees can be found here. These flavours help to cut across the richness and heartiness of heavy winter fare such as slow-cooked casseroles and hotpots, noodle soup and grilled meats. These kimchees also make use of fresh,salted or preserved seafood – a virtue born of necessity due to the harsh Korean winters.
SPRING KIMCHEES RECIPES
These recipes make use of spring bounty such as young vine leaves, bamboo shoots, burdock and fresh watercress as they find their way to the markets. The run is towards a slightly milder kimchee (which are no less flavoursome). Most spring kimchees go well as a condiment with meat or seafood dishes.
SUMMER KIMCHEE RECIPES
Soupier, lighter and crunchier kimchees. The dishes are less fermented than those in autumn and winter, and are ideal to serve as side salads to main courses or with cold noodles. Highlights of the season include the glorious lotus root, cucumber, young grape leaves, and perilla leaves.
The Kimchee recipes are divided into WINTER, SPRING, SUMMER, AUTUMN and YEAR-ROUND KIMCHEES, because traditionally the dishes were prepared at particular times of the year. But today, with increased availability of products, most of these dishes may be made year round.
There are certain ground rules that must be followed :
Never use a reactive metal container to store the kimchee; stainless steel will suffice, but porcelain is best.
If using plastic containers for storage, the chili redness will stain permanently.
Store kimchee in a cool dark spot (the back of a cool kitchen cupboard is a good place). Better still, keep in the fridge.
Always cover the container and seal well before allowing the fermentation processes to begin.
The recipes are offered in as traditional a manner as is possible, so beware of the variant in temperature. If making kimchee in the tropics or in a Mediterranean climate, you will need to adjust temperature controls!
The specified amounts of chili and chili powders err on the side of generous should adjust according to personal taste.
Many of the recipes use rice porridge, when making rice porridge, use the recipe for 1 quantity (1/2 cup or 125ml) dissolve 1 tablespoon rice flour in 3/4cup water; bring to the boil, and cool.
WINTER KIMCHEE RECIPES
Recipes for the more tobust and pungent kimchees can be found here. These flavours help to cut across the richness and heartiness of heavy winter fare such as slow-cooked casseroles and hotpots, noodle soup and grilled meats. These kimchees also make use of fresh,salted or preserved seafood – a virtue born of necessity due to the harsh Korean winters.
SPRING KIMCHEES RECIPES
These recipes make use of spring bounty such as young vine leaves, bamboo shoots, burdock and fresh watercress as they find their way to the markets. The run is towards a slightly milder kimchee (which are no less flavoursome). Most spring kimchees go well as a condiment with meat or seafood dishes.
SUMMER KIMCHEE RECIPES
Soupier, lighter and crunchier kimchees. The dishes are less fermented than those in autumn and winter, and are ideal to serve as side salads to main courses or with cold noodles. Highlights of the season include the glorious lotus root, cucumber, young grape leaves, and perilla leaves.
AUTUMN KIMCHEE RECIPES
The radish and cabbage, coupled with the other indispensables such as chili, garlic and fish paste, really come into their own in colder month kimchees. The recipes would have traditionally been made at harvest time, when the frosts are just settling in, and the last of the crops pulled out of the ground. The chewy texture of the kimchee and the heat from the red paste are appetite-enhancing.
YEAR-ROUND KIMCHEE RECIPES
Think of the kimchee featured in this chapter as starter kimchee, if you like. They are short-term kimchee, and not meant for long-term storage or preservation. Most are ideal to serve as a salad with noodles, or as a nibbly with drinks, in the style of the Italian antipasto. The quantities of chili and chili powder are generous, so go easy at the start until you ascertain your chili heat tolerance.
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