How to Make Korean Hot Spicy Spring Kimchee - T'ong Paech'u Pom Kimchi Asian Cooking Recipe Cuisine

Korea T'ong Paech'u Pom Kimchi (Hot Spicy Spring Kimchee)

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.

2 large Napa cabbages, about 7 lb.

8 oz coarse salt

1 gallon water

4 oz fermented whole anchovies

1/3 cup red hot chili flakes

1/3 cup well-crushed garlic

1/2 cup well-crushed ginger

8 spring onions, cut into 1 1/2-inch pieces

1 cup Indian mustard leaves, cut into 1 1/2-inch strips


1/2 cup fish sauce

Directions:

Trim and discard the discolored outer leaves of the cabbage. Reserve a few of the large leaves. Cut the cabbage 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. Repeat the process with the remaining cabbage.

To make the brine, dissolve 7 oz salt in the water. Soak the cabbage halves and leaves in the brine for 16-18 hours. Cover the container with a saucer to immerse the vegetables. Drain and rinse under cold water. Drain again.

To make the stuffing, in a large mixing bowl combine the anchovy, chili flakes, chili powder, garlic and ginger, and mix gently. Add the spring onions and mustard leaves, and toss the mixture together. Add the rest of the salt. The mixture will be red. 

Tuck the stuffing between layers of cabbage leaves. Put the halves in a container and cover with loose cabbage leaves. Pour over the fish sauce. Cover, and ferment the kimchee for 3-4 weeks in the fridge.



*This kimchi lasts for quite a while and can be cooked with or served as sides so has no specific servings.


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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