- eggs
- cottage cheese
- salt and pepper to taste
Makes a medium hot kimchi, somewhat sweet and very garlicky. You can half the ingredients for a milder kimchi.
Fermentation is optional but really adds and changes the flavor.
For fish sauce I prefer a vietnamese type (currently use AAA brand).
Daikon can be substituted for korean radish, asian chives can be substituted by more green onions.
Oysters are completely optional and you probably won’t want to use them, especially if you want to ferment longer on the counter (>2 days). Oysters can also be substituted for korean salted shrimp (1/4 cup).
For kaktugi (radish) replace napa cabbage with 3 lbs of cubed korean radish or daikon.
- oysters
- ginger
- asian pear
- korean radish
- asian chives
- napa cabbage
- green onions
- sour cream
- mayonnaise
- celery stalks
- red peppers
- red apple
- carrot
- margarine
- cocoa
- eggs
- cocoa
- powdered sugar
- milk.
- Oriental Ramen
- minced garlic
- ginger
- shredded chinese cabbage
- sliced zucchini
- sliced onion
- red bell pepper strips
- small cooked shrimp
- cilantro leaves
- cold milk
- sweetened condensed milk
- red raspberry or strawberry preserves
Sunday 8 February 2009
This was pretty good.
I served this with Foolproof Brown rice (http://www.recipething.com/recipes/show/2951) and peas, and the gravy that I made by reducing down the juice (for 1/2 hour) with the addition of a little flour.
I made some substitutions; I used diced tomatoes instead of stewed tomatoes so I added a tsp of sugar; instead of the salt free seasoning, I added 1 tsp of salt and a squirt of lemon juice, and I used red wine instead of white bc that was what was already open. I also raised the heat to HIGH for the last hour.
Serve with steamed green beans and a green salad with light vinaigrette.
- white wine
- chopped instant onion
- chicken bouillon granules
- dried italian seasoning
- salt-free lemon-herb seasoning
- garlic powder
- dried tarragon
- dried crushed red pepper
- hot cooked rice