Top positive review
This stuff is the bomb!
Reviewed in the United States on April 16, 2018
I am half Japanese and grew up eating kimchi. I still love to it eat and always buy it from grocery stores. A small jar of Kimchi costs $6 to $7 at the grocery store. I did some research and decided to make it myself. I read all of the reviews on this brand of red pepper and was impressed with the good reviews. So I made my first batch and OMG, did it taste so good! I read some reviews that said this stuff was mild and some that said use gloves when handling it because it was so hot. I was concerned about the heat so instead of using a 1/3 cup, I used a ¼ cup. I am seriously glad that I leaned towards the lesser amount. I don’t think that I could eat it if I had used 1/3 cup. Next time I will use just a little over 1/8 cup. So here’s the deal, I like a little heat. I like my salsa mild with a little heat. I have friends that like habanero peppers in their salsa. If you gravitate towards really spicy peppers and can handle the heat, then use the recommended amount of more. So the reviewers that said this was weak are obviously heat lovers and need more. I personally don’t like my scalp to sweat profusely. Anyways, I hope this review helps clear up some of the confusion over the disparity in the reviews concerning the heat.
Here is my Kimchee recipe:
• 3-8 pounds Napa cabbage
• 2 bunches green onions
• 1/4 cup kosher salt
• 1/2 cup Korean chili powder
• 15-20 cloves garlic
• 4-6 inches ginger
• 1 tablespoon fish sauce
1. Cut the Napa cabbage in half longways, then in half again longways. Cut the core out of the four
quarters. Cut the cabbage into squares (about 2-3 inches square), pop it in a bowl. Sprinkle with the 1/4 cup kosher salt, massage so everything is coated in salt and starting to soften and wilt. Fill with cold, chlorine free water to cover it well and let it soak for at least 1 1/2 hours.
2. Pour the cabbage and liquid into a strainer. Let the brine drain away.
3. Lob off the white bits of the green onions and put them in a food processor with the garlic cloves,
ginger, and Korean pepper powder. Zap it on high 'til it's smooth-ish. Add in the fish
sauce and zap it more until it's about pancake batter consistency...
4. Put the brined cabbage in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Rough
chop the green parts of the onions and add those to the cabbage. Pour the chili paste combo
over the cabbage and wear gloves to massage it all over the cabbage/carrots green onions so
everything is completely covered.
5. Pack super tight in canning jars. CRAM it in there. Add a two-piece lid, but just set the ring in place
to hold the lid down without screwing it in place. Place it on a rimmed baking dish to catch any spillover.
Let it sit at room temperature for 24 - 48 hours, until it is bubbly and fragrant. Once every day, insert a clean chopstick or butter knife to release air bubbles. If needed, pour in some additional brine to keep all the vegetables submerged.
6. Store on a rimmed sheet in the refrigerator for up to six months, being sure that the vegetables are
submerged the whole time. The older it gets, the stronger it will become.