Korean cooking forum topics:
This kimchee is higher in probiotics than regular kimchee. I used Savoy cabbages due to higher nutritional ranking for my dietetic profile according to the blood type/genotype diet (www.dadamo.com).
1 head of Savoy Cabbage
1/4 cup Sea Salt
1 head of garlic
1 small vidalia (sweet onion)
1/4 cup pepper powder
1/4 cup sweet apple cider (can be found at farmer’s market; I used unpasteurized, organic cider)
1/4 cup of brown rice starter flour
How to make brown rice starter flour (should be done about 1-2 days in advance; you can use this starter flour to make sourdough, pancakes, etc.):
mix 1 cup of brown rice and 1 cup of kefir whey (you can use plain kefir if you cannot get the whey) and let it at room temperature.
Storing this in a mason jar with a coffee filter “lid” (use a rubberband to hold the lid in place) is the best;
The mixture NEEDS to BREATHE!
“feed” the mixture by adding 2-3 tablespoons of brown rice flour ever 8 hours
The mixture should start bubbling.
Once the mixture starts bubbling, it is ready for use. You can continue to age (ferment) the mixture after you have used a portion for the kimchee. The mixture will continue to grow. If you do not want the mixture to grow, keep the mixture in the refrigerator.
Prepare the Cabbage:
Cut, wash, and salt cabbage according to Maangchi’s directions
Prepare the kimchee sauce:
Take the brown rice starter, sweet apple cider, onion, garlic, and pepper powder and blend in the food processor; puree or liquify the entire mixture. Make sure the garlic and onion are pretty much liquid.
Mix the “sauce” into the cabbage and put into a kimchee jar. Although the kimchee can be eaten fresh, the flavors become more complex as it ages. Also, the probiotic content increases with the fermentation process.
You can use the leftover starter flour (brown rice and kefir mixture) to make kimchee pancakes. Be sure to add about 1-2 cups of flour and a bit of water and MIX thoroughly.
**Cool starter flour fact: Since this is a kefir based sourdough flour starter recipe, know that it is a “living” mixture. Also, the characteristics of the lactobacillus bacteria depends on the local air quality. San Francisco’s famous sourdough has its own bacterial name: lactobacillus sanfrancisco. Your flour starter will take on the name of your city!**
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