How to Make Korean Assorted Watery Kimchee - Sokpak Tongch'imi Asian Cooking Recipe Cuisine

Korea Assorted Watery Kimchee (Sokpak Tongch'imi)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

1 large cabbage, about 2 lb 

1-2 radishes, about 2 lb, well scrubbed

8 oz coarse salt

1 gallon water, plus 1 1/2 quarts for kimchee juice

1/3 cup julienned garlic

1/4 cup julienned fresh ginger

5 oz shallots, well-rinsed and trimmed

3-4 red whole fresh chili


1/2 cup spongy seaweed in 2-inch lengths

Directions:

Trim and discard the discolored outer leaves of the cabbage. Cut it in half lengthwise from the top down 1/3 of the length toward the root end. 

Hold both parts of the cabbage firmly and pull it in half. Cut the radish in half from the tip to the root end. Set aside.

To make the brine, dissolve 5 oz salt in the water. Soak the cabbage and radish halves in the brine for 14-16 hours. Cover the container to immerse the vegetables. Drain and rinse under cold water. Drain again.

To make the stuffing, wrap the garlic and ginger in cheesecloth and put into the brine mixture. Divide the shallots, chili and seaweed into two equal parts. Put one part of each shallot mixture on each wilted cabbage half.

Place the cut side of each radish half on the cabbage, wrap two outer leaves of the cabbage around the radish to hold it all together. Place the bundle neatly in the container. Do the same for the other halves and stuffing. 

Prepare a brine of 1 1/2 quarts water and the remaining 3 oz salt and pour this into the container. Cover the liquid with a saucer to hold down the bundles. Cover, and ferment for 4-5 weeks in a cool place.



*There are no specific servings to this since you can serve as side dish in different amounts

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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