My version of Napa Kimchi or Baechu Kimchi

-



I had posted my gut-feel kimchi made of pechay in 2011 and another one in 2014 , times when korean chili is not yet available or should I say, back when there's no kdrama in Netflix yet (correct me if im wrong). But I just realized recently that I have never posted my napa kimchi when k chili pepper can already be bought in the local k store. 

Filipinos love to buro or fermenting with salt. My parents make buro nga iba (kamias fermented in salt) or tinabal (fish fermented in salt) or buro nga batwan (salted batwan or souring fruit). Ginamos nga hipon, (shrimp fermented in salt) is a constant in Filipino wetmarkets. Thus, I knew I can navigate making kimchi from scratch then. 

For my friend who wants to make her own kimchi, I dedicate this blog. Happy kimchi day at your kitchen. I'm letting a secret out: Add apple to achieve that delightful sourness.

Day 1
3 kilos Napa Cabbage
1 Cup salt

Day2
1 white onion, sliced vertically
1/2 clove garlic, minced
1 medium radish, julienned
1 medium apple, grated
1 Cup chili (200g korean powdered chili)
Optional:
1T chili flakes
2T fish sauce
3T Chili-garlic paste 
3T Soybean paste 
1T brown sugar
Chives or spring onions

Day 1
Wash napa cabbage or what Filipinos call as chinese cabbage. Remove yellowing or rotting leaves. Remove excess water.

Divide salt as to number of cabbage head. Do not add more salt as this will make your cabbage salty. Massage each layer of leaves with salt. Repeat until all done. 

Leave covered till next day, 12 to 24 hours.

Day 2
Drain the cabbage with the liquid formed overnight. Slice cabbage to serving portion. 

Add all ingredients. Feel free to add or deduct ingredients listed except for the K chili, the important ingredient of kimchi. 

Transfer kimchi in glass jars or plastic containers. Do not use steel as acid can react with it. 

Refrigerate to slow down fermentation. The desired sourness happens after three days but it gets better after a month or two. 

Serve as side dish or additions to noodle soups.













Comments

Post a Comment

Popular posts from this blog

Do you still remember how Sarali or Sirali taste?

-
Image
This "Sarali" is a childhood fruit for everyone who grew up in the Visayan area of the Philippines. Also known as  Flacourtia jangomas or Indian Plum or coffee plum, Sarali is best enjoyed by pressing one fruit between one's palm, move it in circular motion until tender, and pop the soft flesh quickly in one's mouth save the seeds. Just like apple, this fruit oxidizes quickly and thus, gets dark brown easily. It can give one's teeth a nasty brown shade. Sour with a hint of sweet, this is a must-try fruit. I believe, the fruit has an economic value just like sarguellas and lanzones. *** *** *** ***  Related readings:  Possible Treatment of Diabetes http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2959214/ Anti bacterial property:  http://www.ijplsjournal.com/issues%20PDF%20files/july2011/1.pdf
Read more

TIKUM KADLUM (The Enchanted Dog, The First of the Ten Epics of Panay Bukidnon)

-
Image
At the house. One day, Bulawanon engaged the help of Tikum Kadlum, a hunting dog with the gift of sensing the spirits, in cooking rice for his husband Paiburong and his brother Dumaraog who will be going hunting. When the rice was cooked, the brothers ate fast. Then, while Bulawanon packed the betel nut for her husband, Paiburong and Dumaraog dressed themselves, with Dumaraog suggesting they match their sashes and belts, since he is his brother's loyal protector. To complete their hunting preparations, the two brought out their long-bladed sharp knives, shields, spears, and lances from their gold chest and wall hanger. When everything is set, Paiburong bade goodbye to his wife, Bulawanon, who reminded her husband to be careful as he might meet in the forest one named Makabagting, who is accompanied by a man-eating woman called Muwa. Makabagting is a nobleman and a warrior who is widely known as having tasted human flesh. Paiburong went out of his house, and he heard a sound. It
Read more

Linabog nga Bisaya nga Manok

-
Image
When I searched for Linabog in th web, I can see entries on Linabog but using a different souring agent and usually the fish called "pagi" is used. Also, they attribute Linabog to the Cebuanos and there is one video which explained that the word means "throw away" because the parts used in the dish are parts which are usually to be thrown away, like the bony "pagi." Meanwhile, there is also a "kinunot" way of cooking which means "hinimay" or flaked for the Luzon. The name was also coined for leftover parts of fish or chicken. In Hiligaynon, the word "labog" means forcefully thrown away.  This surprised me because when I was small, I heard from my father and his friends about this linabog and they used the leaves of labog plant. So I grew up having some idea of what linabog cooking means and definitely, the Cebuanos' definition of Linabog dish is far from my Ilonggo definition. And yes, Ilonggos
Read more