Forget everything you think you know about kimchi. Di Hai's recipe isn't your average Korean staple; it's a vibrant, authentic Vietnamese take, bursting with fresh flavors and a unique spicy kick. This isn't just a side dish; it's a culinary adventure, a testament to the delicious fusion possible when traditional techniques meet innovative inspiration. Di Hai, a celebrated Vietnamese chef, has generously shared her family's secret recipe, passed down through generations, promising a kimchi experience unlike any other. You'll discover the subtle nuances of this exceptional recipe, from the careful selection of ingredients to the precise fermentation process.
Prepare to be amazed as Di Hai guides you through each step, revealing the secrets to achieving the perfect balance of sweet, sour, spicy, and savory. This isn't just about following instructions; it's about understanding the artistry behind creating truly exceptional kimchi. Ready to embark on this culinary journey? Let's dive into the detailed, step-by-step process of making Di Hai's authentic Vietnamese kimchi.
Tools Needed
- tray or basin
- jar or box
- blender
Ingredients
Step-by-Step Instructions
Step 1. Preparing the Cabbage and Vegetables
- Cut 2kg of firm cabbage into pieces.
- Evenly apply 100g of coarse salt to each cabbage leaf, focusing near the base. Place in a tray and leave for 2-3 hours to soften and release water. Turn occasionally.
- Cut the onions, chives, carrot (1g), and 100g of white radish into strips. Optionally, sun-dry or fan-dry the vegetables to remove excess moisture.
- After 2+ hours, wash the salted cabbage thoroughly (5-7 times) to remove excess salt and separate leaves.
Step 2. Making the Kimchi Sauce
- Stir-fry bean sauce (or vegetarian fish sauce) with a little oil until fragrant. Add sugar (1 cup), cold rice (2/3 cup), chili sauce (1/4 cup), chili powder (1/3 cup), fish sauce (1/4 tsp + 2 tbsp), garlic (50g), apple (2g), 100g white radish, 100g onions, 100g wet horns (seeds removed), 50g ginger. Blend until smooth.
- Taste and adjust the sauce for saltiness and sweetness as needed.
Step 3. Combining and Fermenting
- Mix the sauce with the prepared vegetables and cabbage. Ensure the sauce coats the cabbage evenly.
- Pack the kimchi into a jar or container, ensuring it’s tightly packed.
- Ferment for 1-2 days at room temperature, then refrigerate to slow fermentation and prevent excessive sourness.
Step 4. Serving
- Once fermented, cut and serve. Garnish with roasted sesame seeds.
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Using Da Lat cabbage results in crispier kimchi.
- Coarse salt helps create crispier kimchi.
- Using small chives adds more fragrance.
- If possible, sun-dry or fan-dry vegetables to reduce moisture before mixing with the sauce.
- Adjust the amount of chili powder to your desired level of spiciness.
- Ensure the cabbage is completely drained before adding the sauce to prevent a mushy texture.
- Don't over-dilute the sauce; it will affect the flavor.
Nutrition
- N/A
FAQs
1. Can I use Napa cabbage instead of the recommended Bok Choy?
While Napa cabbage is similar, Bok Choy offers a slightly sweeter and milder flavor that's more traditional in this Vietnamese kimchi recipe. You can try it, but the taste will differ.
2. How long can I store Di Hai's Kimchi?
Properly stored in an airtight container in the refrigerator, Di Hai's Kimchi should last for 2-3 weeks. The longer it ferments, the more pungent the flavor will become.
Di Hai's secret recipe delivers a kimchi experience that’s both familiar and utterly unique, showcasing the versatility of this beloved fermented food. Enjoy the satisfying crunch and complex flavors of this authentic Vietnamese kimchi, a testament to generations of culinary tradition. Now go forth and impress your friends and family with your newfound kimchi-making skills!