Trick Your Way to Kimchi in Two Hours
Traditional kimchi gets its flavor from fermentation over several days, preferably buried in a saucepan in your yard, but if you need a spicy, spicy cabbage right now , ChefSteps can cook it in a matter of hours.
Two hours isn’t really enough to ferment anything, so to get that sour, funky flavor without fermentation, you’ll have to cheat and you’ll need a whisk siphon and lactic acid.
First, you need to brine some coarsely chopped napa cabbage for twenty minutes to remove excess moisture. Then, make glutinous rice paste (12g rice flour + 100g water) as a base for the chili paste – this will help the delicious chili peppers stick to the cabbage. You are now ready to harvest the rest of the chili paste. While you can technically use this method with any chili paste of your choice (just be sure to add 4 g of lactic acid for every 300 g of Napa cabbage), ChefSteps recommends the following ingredients:
- 40 g green onions
- 20 g garlic onions
- 150 g Oysters, peeled
- 50 g dried shrimp
- 19 g minced or grated garlic
- 14 g Korean chili flakes (gochugaru)
- 12 g ginger, grated
- 12 g Three Crabs Brand Fish Sauce
- 10 g Sugar, granulated
- 10 g sesame seeds
- 4 g lactic acid
Chop the onion, garlic and oysters, toss everything together and toss the pasta with the cabbage so that it is coated. Put it all in a siphon for beating double charge it with carbon dioxide, shake and refrigerate for an hour. After the flavors are released under pressure, release the gas from the siphon (it will smell rather strange) and enjoy the rich, effervescent, spicy kimchi flavor. If you would like more information on the process or to access similar recipes, click the link below. (Warning: this particular recipe is part of ChefSteps Premium and therefore has a paid access, but there is something really good behind that paid access.)