Kimchee Base (Momoya Brand)

[CFancy]

Hi.
A friend of mine has given me a product called Kimchee Base (kimchee
no moto.)
I am unfamiliar with this product but am curious. Has anyone here
used this before and how were the results? There is no recipe or
instructions on the bottle. I assume it is used after the salting of
the cabbage, etc. How much cabbage should I prepare? Thank you for
your help.
CFancy

By the way, it is Momoya Brand and contains 6.7 oz (190G)

[John]

"CFancy" <crimso...@futuresouth.com> wrote in message
news:7d79aa87.02020...@posting.google.com...

> Are you sure this is a base for making Kim Chee and not a Kim Chee
"Seasoning" that you would add to other dishes like Maggi or Tabasco sauce?
Or perhaps a special blend that you add to your basic Kim Chee recipe to
make it special? What are the ingredients? Even if the bottle label has not
any English words or instructions there has to be an "add on" label in
English that has at least the basic ingredients in English.
Judging by the bottle size (6.7 Oz) this is either a Kim Chee flavoring or a
Kim Chee basic enhancer.
My sister-in-law's cabbage Kim Chee recipe calls for 6 0z of Korean red
pepper and 3 1/2 oz of sugar besides the salt and also shrimp, anchovy etc
for 3 heads of cabbage, so a 6.7 oz bottle wouldn't make it
John

[Kay Ivey]

My wife is Japanees she say's that will do two head's of cabbage.

[CFancy]

"Kay Ivey" <cher...@webtv.net> wrote in message
news:7037-3C...@storefull-2257.public.lawson.webtv.net...
: My wife is Japanees she say's that will do two head's of cabbage.

Thanks for the help.
CFancy

[Steve Ripple]

Even though this seems long, it is really quite simple and you can vary
the ingredients to make it like you want. But don't cut out too much
salt or it will rot, not ferment.

QUICK AND EASY KIMCHI

1 large Chinese cabbage (about 3|-41b/l|-2kg)
3 tablespoons salt - 4 with my edits added
2 tablespoons coarse hot red pepper powder
About 6 oz (175 g) preserved soused anchovies (available from Korean
groceries, or else substitute 3 tablespoons anchovy essence -
Vietnamese or Thai Fish Sauce) 5 garlic cloves, peeled, crushed, and
finely chopped 2 in (5 cm) piece of fresh ginger, peeled, crushed, and
finely chopped 2 teaspoons sugar A couple bunches of spring onion - cut
into 2 inch long sections About 1 ½ cups daikon cut into ¾ inch cubes
or 1/2 X 2 X 1/8 inch slices

Trim off the tough outer leaves and stem of the Chinese cabbage. Cut
lengthwise into quarters, then slice into 2 in (5 cm) pieces. Place in
a large bowl, add the Daikon, and sprinkle with the salt. Mix well with
the hands. Leave the cabbage for some hours, shaking the bowl from time
to time and mixing well with the hands. Drain off any excess water that
collects (I don't do this). Keep checking the cabbage, bending the
thicker parts of the leaves to see if they have yet sufficiently
wilted: they should be limp, yet should still be crisp when broken. The
usual time, is around 4 hours. Meanwhile, take the red pepper powder,
place in a saucer, and add sufficient water to make a paste. It is
important to do this well before you want to use it, to draw out the
colour — if you remember, do this overnight. If using the soused
fermented anchovies, place in a pan and bring to the boil. Simmer for
about 15 minutes, then strain the juice through muslin or cheesecloth,
pressing out all the juice and flavour from the fish. Save the juice
and discard the remains of the fish. If using bottled anchovy essence
then this step is not necessary; simply use the essence in place of the
strained juice. When the cabbage is ready, rinse well and drain in a
colander Kimchi and Namul for about 30 minutes. Keep aside a few nice
large cabbage leaves to seal the mixture with. Next, mix together the
fish juice or anchovy essence, garlic, ginger, sugar, and red pepper
powder paste. Add this mixture to the drained cabbage, add the onions,
and mix well (if using your hands, it is advisable to wear rubber
gloves!). Pack tightly into sterile jars (really well washed straight-
out-of-the-dishwasher is fine - or put in a pan of boiling water for 5
minutes), seal with the cabbage leaves that had been laid aside, and
cover with cellophane 2 layers not completely in contact with the
contents - they will leak if the cellephane wrap touches the liquid and
lids (not really tight or you will have a pressure build-up problem).
Place the jars in a cool, dark, dry spot in a rubbermade box or
something similar to catch leakage. The time that the kimchi will
require is a matter of both fine judgment, personal taste, and
prevailing weather conditions. In warm weather, says Halmoni, a period
of hours, perhaps, or just a day might be sufficient to ferment the
mixture. In winter, on the other hand, a period of 5—7 days might be
required (though much less in centrally heated houses). In mild spring
or autumn weather, a period of 2—3 days is usually about right.
Moreover, some like their kimchi really sour, others prefer a fresher,
crunchier version. Experiment until you achieve the desired results.
Once the cabbage has fermented, wrap the tightly covered jars in
plastic bags sealed with rubber bands (to keep the pervasive smell from
invading the whole house), (I think this is excessive) and place in the
refrigerator. The amount of time that kimchi will last is also a
question of taste. Some people like really ripe kimchi; we, on the
other hand, prefer fresher, crunchier versions. Though purists claim
that kimchi will last indefinitely, nonetheless, we advise never to
keep kimchi any longer than you feel comfortable with (this may be only
a matter of days, or a week, or longer). But we certainly advise never
eating kimchi that is too sour. To serve, place kimchi in small saucers
as an accompaniment to meals -- Remove woof to email directly