|That's what my husband looks like at the prospect of eating Asian food. I more closely resemble the fellow on the right.|
Making Kimchi is a process that takes several days to complete. No big deal, I've made things before that took a couple of days to be ready. But what I have never done before is make a recipe that calls for 1/2 cup of salt! In fact, I'm quite sure that I've never before made any recipe that called for more than 1 1/2 tsp of salt! But no kidding, you have to soak a chopped head of napa cabbage in a mixture of water and 1/2 cup salt for several hours. Then you dump the salt water, and add the other ingredients (DAIKON, green onions, garlic, ginger, hot peppers, ginger, rice vinegar) and let the whole mess sit around and fester for a few days.
As of last night, the Kimchi had had a suitable amount of time to sit back and deal with itself, so I served it with dinner. I made my husband go first, since he's had Kimchi before, and I'm not gonna lie... I was a bit nervous about my first attempt. His first response was that it was REALLY spicy. The man loves spicy food, but I'm not kidding, his face turned red! It was at that moment I began to question my method for spicing my Kimchi. See, the recipe called for 9 Thai Bird Chilis. I was under the impression that those were very spicy. And I personally didn't want to have an atomic Kimchi. So, instead, I used 2 serrano chilis.... I know they are spicy, but I thought using 2 instead of the *9* the recipe called for would take it down a notch. Well, while the Kimchi was definitely spicy, it mostly wasn't as bad at that first bite he took, in which my husband must have accidently eaten a whole slice of seedy serrano.
|My Kimchi didn't turn red. Only my husband's face did.|
And what did I think of 'Lil Kimchi? I suppose I liked it enough, but mostly, I found it to be outrageously salty! I think it was a lot more salty than it was spicy! And I'm not one of those pansy vegans who is afraid of salt! My husband assured me that all Korean food is extremely salty. I'll take his word on that!
Finally, I hadn't eaten daikon for months, but I would like you to know it tasted great in the Kimchi, so I really think I'm completely over any daikon fears I used to have. Hmmmm... maybe if I soak seaweed in a jar of rice vinegar and serrano chilis for a few days, it'll make it taste good too? :-)