I understand this is not traditional Kimchi but I am Hungarian & Irish. I believe all vegetable should be cooked in butter & fermentation belongs in a keg.
This is a Hungarian recipe called Haluska, it is what I think of when someone mentions cooking cabbage. If you are familiar with making Kimchi, I'd love to see your recipe.
My pictures came out poopy. My digital camera made an unforgiving crunching noise then refused to work anyone. I took these with my phone & its a phone not praised for its camera quality.
Hopefully a digital camera is in the budget and I can re take these.
You will need:
1 (8 ounce) package egg noodles
3 tbs butter
1 onion, chopped
1 small head cabbage, chopped
(I used red cabbage, any color will do.)
1/2 tsp garlic powder
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
Stir in the egg noodles; return to a boil.
Cook, uncovered, stirring occasionally, until the noodles are cooked through, but still firm to the bite, about 5 minutes.
Chop up the cabbage and onion.
Place the onion into the skillet with butter, and cook and stir over medium heat until the onion begins to soften, about 2 minutes.
Stir in the cabbage, and cook and stir until wilted, about 15 minutes.
Stir in the noodles, and continue cooking just until heated through.
This is a good recipe for semi-authentic kimchi. It's not fermented, and thus not as good for you, but it's still very nice:ReplyDelete
I've not yet actually gotten the courage up to make proper kimchi - anaerobic fermentation scares the crap out of me.
I looked up recipes for Kimchi before making this one and folks rave about how good it is. I just wrestle with the "set on counter for four days" part of the deal. I'd have a hard time passing it off to the husband.ReplyDelete
The biggest obstacle with traditional kimchi is generally the smell. Thankfully it tastes absolutely nothing like the horrendous stench it can produce.ReplyDelete
Well... I have to admit I've never tried any variety that involves meat (fish, shrimp, etc.).