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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Sunday, May 15, 2011

Pechay Kimchi

By GERLIE M. UY



Actually, I was so hesitant to post this "kimchi attempt." Searching in the net on how to make kimchi is a big task. First, I have to find one which is not too chili-ful, not too complicated, and most of all easy-to-find-ingredients so I can make a version which is familiar-yet-not to Filipino palate.

I made this a month ago and it's a surprise that the longer the fermentation, the better taste it gets. 


What i love about using this native pechay is the crunchiness of the stalk and there is no after-taste or after-smell in its green leaves.


This is indeed an accidental kitchen creation when I was confronted with many native pechay. Here's my kimchi attempt:


Ing:


1/2 kilo native pechay

1/2 cup rock salt
4 liters water
2 tablespoon Cayenne pepper
6 chopped onions
2 chopped garlic
1/8 cup grated ginger
5 tablespoon brown sugar
1/4 cup fish sauce

   Cut the end of the bunch of pechay and separate each stalk with leaves.
   In a large container, dissolve salt in the water then submerge the pechay stalk. 
   Put a plate on top of the pechay to ensure that they stay submerged and then let stand for 3 hours.
    
   After 3 hours, mix the other ingredients in a very large bowl.
   Drain the pechay, rinse and squeeze it dry. The leaves and stalks will be limp.
    Mix the pechay with the mixture on the bowl.(Use plastic gloves to avoid the chili-burn of your hands)
  Pack the kimchi mixture in a glass jar. Let stand for two days in a cool dry place at room temperature.
   Check the kimchi 2 days and if it starts to bubble, the fermentation starts and it's time refrigerate.
   Serve as side dish.