Downsizing a recipe
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- This topic has 9 replies, 2 voices, and was last updated 8 years, 4 months ago by GinaM.
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- October 22, 2015 at 6:05 pm #64983GinaMParticipant
안녕하세요 Maangchi,
I’ve been interested in making a few Korean dishes. The one I really want to try is kimchi, my only problem is that I’ve never tried it before and I want to try making it on my own. I was wondering if you could possibly help me with downsizing the recipe you’ve given.I don’t want to make too much given that it will only be me eating it.
- October 23, 2015 at 9:14 am #64989EvilGrinParticipant
I make batches as small as 1/2 a cabbage all the time. I scale back everything except the porridge. Left over porridge goes in the freezer for the next batch.
The emergency kimchi recipe is easier to scale back. 2lbs of cabbage is roughly a nice medium sized head. Its uses a paste instead of a porridge for seasoning. You can easily use nappa instead of green cabbage for this recipe.
One smaller sized nappa and half the ingredients for the paste. I don’t use as much fish sauce in mine though.
- October 24, 2015 at 1:24 pm #65015EvilGrinParticipant
Sometimes i make a super simplified kimchi. Its just fermented cabbage, a tiny bit of fish sauce and pepper flakes.
1-2 tablespoons of pepper flakes per pound of cabbage. Its more or less sauerkraut with a tiny bit of heat. Its what i offer to people who want to try kimchi but are not very adventurous when it comes to food.
Once they are hooked they are more likely to try a more authentic version. Its also fantastic on hotdogs instead of normal kraut.
Im making kimchi today with a mix of Taiwanese cabbage, nappa, daikon, green onion and carrot. Experiment, its fun
- October 24, 2015 at 1:59 pm #65018GinaMParticipant
That sounds simple enough. I’m not very adventurous when it comes to food but at the same time I am. I’m just very picky when it comes to certain things.
Thanks for giving me an idea and for the measurements. I’m really looking forward to trying this and other dishes.
- October 25, 2015 at 1:18 am #65049EvilGrinParticipant
You can use more pepper flakes than that. I just make that as a slightly spicy sauerkraut. Follow Maangchi’s directions on salting and rinsing the cabbage. That part is pretty important when fermenting cabbage.
After that you have lots of options as to the flavor you are looking for. Smaller batches are more convenient and affordable until you find what you like best.
- November 15, 2015 at 10:01 am #65466EvilGrinParticipant
I have not found a suitable replacement for Korean pepper flakes. A fermented red fresno pepper mash is as close as ive tried.
Seedless sun dried Korean pepper flakes have a unique flavor and heat. Can you order online from someplace like Hmart or Amazon?
http://www.hmart.com/shopnow/shopnow_newsub.asp?p=8770300098
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