The seasoning for this kimchee can be prepared in advance and stored in the fridge for up to 2 months to be used as needed. This preliminary step is a time saver, and leads to the term "instant kimchee" or one that can be assembled at a moment's notice.
6 lb (3 kg) small cucumbers
5 oz (140 g) coarse sea salt
1 quantity rice porridge
4 oz (115 g) fish sauce
3 oz (85 g) chopped garlic
1 oz (30 g) chopped ginger
1 oz (30 g) sugar
3 oz (85 g) red hot chili flakes
1 radish, 1 lb (500 g), thinly sliced and julienned
1 small carrot, thinly sliced and julienned
4 oz (115 g) scallions, thinly sliced
1. Trim both ends of the cucumbers, quarter, and cut into 1/2 inch (4 cm) chunks. Sprinkle with 3 oz (85 g) salt and toss to mix. Set aside for 30 minutes. Drain the cucumbers and reserve the liquid.
2. To make the seasoning, combine the rice porridge, fish sauce, garlic, ginger, sugar, 2 oz (60 g) salt, and chili flakes. Add the radish, carrot, scallion, cucumber; and reserved liquid. Toss gently to mix.
3. Put everything in a container. You can serve this kimchee immediately, or refrigerate it.
Many of the recipes use rice porridge; when making rice porridge, use this recipe for 1 quantity (1/2 cup or 125 ml): dissolve 1 tablespoon rice flour in 3/4 cup water; bring to a boil and cool.
The Kimchee Cookbook
By Kim Man-Jo, Lee Kyou-Tae, and Lee O-Young
Periplus Editions/Tuttle Publishing, November 1999
Recipe reprinted by permission.
This page created March 2000
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