Reply To: Yesterday I made Kimchi

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#54360

First thing I did was to make porriage. I did not find sweet rice flour in Santiago (I only went to one store). So I cooked some rice in a lot of water. When it was very soft I added more water and set aside (I was sure it would soak up more water).

Then I went to work trimming and washing my greens. Any ugly leaves and the stalks went into the trash. Then I washed them really good. After they were washed I salted them with Sal Parrillera. It is a course salt used for cooking meat and is mildly salty. Total salting time was 1.5 hours, turnning three times.

After the time was up I tasted the greens. They were a bit salty so I gave them a good rinse and squessed out the extra water.

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  1. Veggies_Washed_and_Salted
  2. Veggies_Rinsed_
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