Worden Farm Kimchee

Many thanks to Chef Instructors Jenna Hartmann, Jason Osborne, and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!

Main Ingredients

  • 1 each             Worden Farm Napa Cabbage
  • 1 each             Worden Farm Bok Choy
  • 1 each             Worden Farm Carrot, Thinly Sliced
  • 1 each             Worden Farm Kohlrabi
  • 5 each             Worden Farm Spring Onions
  • 2 each             Korean Chilies

Salt Solution

  • 2/3 cup            Salt
  • 10 cups of water + ½ cup salt

Paste Ingredients

  • ½ Each            Apple, Blended
  • ¼ Each            Onion, Blended
  • 1 cup               Korean hot pepper flakes
  • 3 TBSP            Garlic, Minced
  • ½ TBSP           Ginger, Minced
  • 2 TBSP            Sugar
  • ¼ cup              Fish Sauce
  • 2 TBSP            White Sesame Seeds
  • 3 TBSP            Rice Flour, High Gluten
  • 3 TBSP            Water
  • 2 cups             Water

**Read instructions carefully before completing recipe. Do not mix the waters together**

**Make sure you wear gloves and sanitize kitchen utensils**

  1. Wash cabbage, bok choy and peel kohlrabi. Remove any decaying parts.
  2. Cut cabbage and bok choy into 4 pieces. Wash. Cut into 1 inch pieces. Sprinkle with 2/3 cup of salt. Thinly slice kohlrabi, place in cold water-reserve for later use.
  3. Pour salt solution over cabbage and bok choy. Let it soak for 3 hours stirring every hour and mix it every 1 hour.
  4. After 3 hours, rinse cabbage and bok choy in cold water. Let it sit in the colander for 2 hours until completely drained.
  5. Mix 3 TBSP of rice flour and 3 TBSP water in a small sauce pan and heat on medium heat. Whisk in 2 cups of water. Cook until translucent-glue like texture. Remove from heat.
  6. Mix 1 cup of Korean hot pepper flakes into rice flour mixture.
  7. In a bowl, mix cabbage, bok choy, kohlrabi, garlic, ginger, spring onions, chilies, pear-onion blend, fish sauce, sugar and white sesame seeds.
  8. Leave sitting at room temperature for 4 hours and then refrigerate until use. Kimchee is best 1-2 weeks after it is made.

 

 

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