Pechay Kimchi

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By GERLIE M. UY



Actually, I was so hesitant to post this "kimchi attempt." Searching in the net on how to make kimchi is a big task. First, I have to find one which is not too chili-ful, not too complicated, and most of all easy-to-find-ingredients so I can make a version which is familiar-yet-not to Filipino palate.

I made this a month ago and it's a surprise that the longer the fermentation, the better taste it gets. 


What i love about using this native pechay is the crunchiness of the stalk and there is no after-taste or after-smell in its green leaves.


This is indeed an accidental kitchen creation when I was confronted with many native pechay. Here's my kimchi attempt:


Ing:


1/2 kilo native pechay

1/2 cup rock salt
4 liters water
2 tablespoon Cayenne pepper
6 chopped onions
2 chopped garlic
1/8 cup grated ginger
5 tablespoon brown sugar
1/4 cup fish sauce

   Cut the end of the bunch of pechay and separate each stalk with leaves.
   In a large container, dissolve salt in the water then submerge the pechay stalk. 
   Put a plate on top of the pechay to ensure that they stay submerged and then let stand for 3 hours.
    
   After 3 hours, mix the other ingredients in a very large bowl.
   Drain the pechay, rinse and squeeze it dry. The leaves and stalks will be limp.
    Mix the pechay with the mixture on the bowl.(Use plastic gloves to avoid the chili-burn of your hands)
  Pack the kimchi mixture in a glass jar. Let stand for two days in a cool dry place at room temperature.
   Check the kimchi 2 days and if it starts to bubble, the fermentation starts and it's time refrigerate.
   Serve as side dish.








Comments

  1. AnneJune 10, 2011 at 9:09 PM

    Ging, ga obra man kita sina nag ginatawag nila bala nga ginaburo pero ang ginagamit asin lang. Ang lolo ko sang una gina obra ya sa dahon mustasa. Ga ferment man so maaslom nga maalat. Ang sa kimchi nga Korean style...makahang lang kay nagbutang sila sibuyas, ahos, luy a, ang chili pepper powder. Pero instead of getting the super market brand sang mccormick makes it taste different kay daw halo nga cumin and chili powder. My suggestion would be to try drying ang slightly bigger nga katumbal then cut it into small flakes (nakita ko ni sya sa Korean resto di) and use it instead.

    ReplyDelete
  2. Gerlie UyJuly 12, 2011 at 8:02 PM

    hehe, kanamit gani ann. ang ginaburo lang di ya bal an isda... cge, try ko suggestion mo kon mag uso naman ang pechay diri... kanamit gani ann. pwede man mustasa gali; barato mustasa sa supermarket e...

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