Tuesday, June 14, 2011

Garlic Chive Kimchi

Garlic Chive Kimchi

This recipe is adapted from from http://www.aeriskitchen.com/. There are many types of kimchi, but the Garlic Chive Kimchi is now my favorite type of kimchi. Garlic chives are also known as Chinese chives found in most Asian stores. Do not substitute regular chives for garlic chives. The flavor are very different. Garlic chives has a sweet, garlicky flavor while regular chives have a mild flavor of green onion or scallions. This recipe is very quick and easy to prepare. I am addicted to eating this with rice every day as my lunch. I have to make sure I have a supply of Altoids with me before I consume this.

1-1/2 cups cold water (12 ounces)
3 tablespoons Mochiko brand sweet rice flour (1.0 ounce)
1-1/2 pounds garlic chives
Half of a small onion, thinly sliced on the grain and separate slices (about 5.0 to 6.0 ounces)
1 red chili pepper, thinly sliced with the seeds (Optional)
1/2 cup Three Crabs brand fish sauce (4.6 ounces)**
2/3 cup Korean coarse hot pepper powder (2.0 ounces)
2 tablespoons organic cane sugar (0.8 ounce)
4 large cloves garlic, finely minced (0.7 ounce)
1-1/2 tablespoons roasted sesame seeds (0.4 ounce)**

**These items can be purchased at a Korean market or any Asian stores that carries Korean products.

In a small saucepan, add the cold water. Gradually whisk in the rice flour until blended and smooth. Cook over medium-high heat, whisking frequently, until mixture becomes bubbly, translucent in color and thickened (about 2 minutes). Remove pot from heat and set aside to cool.

Cleaning and trimming the garlic chives: When you purchase the garlic chives, it usually comes in a styrofoam wrapped with plastic wrap, either wire-twisted or rubber-banded at the root end. Before removing the rubber band and keeping the garlic chives in one bunch as purchased, trim off about 3/4 inches of the root ends and discard. Cut the remainder of the chives into 2-inch length slices. Chives are very dirty so wash chives thoroughly in 2 to 3 changes of cold water in the kitchen sink. (Fill sink about 1/3 full of cold water, dump the chives in the water and thoroughly clean by swishing the chives in the water. Transfer chives to a colander of a salad spinner to drain and repeat this process one or two more times or until water is clear of sand and grit.) Drain chives and spin dry using a salad spinner (may do the spinning in two batches).

Transfer chives to a very large mixing bowl. Add the onions and chili pepper, if using. Set aside.

Making the hot pepper sauce: Add the fish sauce, hot pepper powder, sugar, garlic and sesame seeds to the cooled rice mixture. Whisk together until thoroughly combined. Add the entire hot pepper sauce to the garlic chive mixture.

Wearing a disposable vinyl glove, gently toss everything together with your hand until all vegetables are well coated with the hot pepper sauce. Transfer to a half-gallon size container with a tight-fitting lid. I like to use a glass jar container. Store immediately in the refrigerator.

Garlic Chive Kimchi can be eaten immediately, but I like it aged for a few hours before eating. The longer it ferments in the refrigerator, the more flavorful the kimchi. It can be kept refrigerated for several weeks. I have kept mine for 3 weeks before it was completely consumed.

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