{"id":413,"date":"2021-06-23T13:54:32","date_gmt":"2021-06-23T13:54:32","guid":{"rendered":"https:\/\/debslunch.com\/new-recipes\/?p=413"},"modified":"2021-06-23T13:55:33","modified_gmt":"2021-06-23T13:55:33","slug":"kimchi","status":"publish","type":"post","link":"https:\/\/debslunch.com\/new-recipes\/kimchi\/","title":{"rendered":"Kimchi"},"content":{"rendered":"

\"\"<\/p>\n

Many servings
\nTakes less than 30 minutes of chopping; overnight to salt the cabbage; and 2 days to 4 days to ferment the kimchi<\/p>\n

2 pounds of Napa cabbage
\n1-2 tablespoons kosher salt
\n1\/3 cup rice vinegar (unseasoned)
\n3 tablespoons Korean chili pepper paste (gochujang)
\n1 tablespoon minced garlic
\n1 tablespoon ground Ancho chile
\n1 tablespoon peeled and grated fresh ginger
\n5 scallions, sliced in 2-inch sticks including the greens<\/p>\n

Cut the cabbage into quarters and core it, and remove the outer leaves. Cut the cabbage into about 2 inch slices, place it in a large bowl, and toss with the salt. Transfer the cabbage to a colander (plastic or stainless steel that wont react wih the salt, is best here), and place the colander over a bowl (or leave it in the sink overnight). Weight the cabbage, by putting a plate that fits inside the colander on top, and putting a heavy can, like 28-oz. tomatoes, on top, and leave for 8 hours.<\/p>\n

Mix the vinegar, chili paste, garlic, Ancho chile, and ginger in a large, nonreactive bowl. Add the cabbage by handfuls, squeezing out any excess moisture – some people wear gloves for this – and mix well your hands or a spatula. Add the scallions, mix, and pack into 2 quart jars. Leave on the counter to ferment for 2-4 days before storing in the back of your fridge where it will last for months (and get funkier!)<\/p>\n

What to do with your kimchi once it is made?<\/p>\n

\"\"
\nkimchi fried rice<\/a>, inspired by Small Victories cookbook<\/a><\/p>\n

kimchi grilled cheese<\/a>, NYT<\/p>\n

kimchi quesadillas<\/a>, I Am A Food Blog<\/a><\/p>\n

Summer 2021 CSA recipes<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Many servings Takes less than 30 minutes of chopping; overnight to salt the cabbage; and 2 days to 4 days to ferment the kimchi 2 pounds of Napa cabbage 1-2 tablespoons kosher salt 1\/3 cup rice vinegar (unseasoned) 3 tablespoons Korean chili pepper paste (gochujang) 1 tablespoon minced garlic 1 tablespoon ground Ancho chile 1 … <\/p>\n

Continue reading “Kimchi”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-413","post","type-post","status-publish","format-standard","hentry","category-csa-recipes"],"_links":{"self":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/comments?post=413"}],"version-history":[{"count":2,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/413\/revisions"}],"predecessor-version":[{"id":417,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/posts\/413\/revisions\/417"}],"wp:attachment":[{"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/media?parent=413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/categories?post=413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debslunch.com\/new-recipes\/wp-json\/wp\/v2\/tags?post=413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}