{"id":106,"date":"2008-04-14T20:54:43","date_gmt":"2008-04-15T03:54:43","guid":{"rendered":"http:\/\/theasiangrandmotherscookbook.wordpress.com\/?p=84"},"modified":"2008-04-14T20:54:43","modified_gmt":"2008-04-15T03:54:43","slug":"tickle-me-with-pickles","status":"publish","type":"post","link":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/","title":{"rendered":"Tickle Me With Pickles"},"content":{"rendered":"

\"IMG_1361\"<\/a><\/p>\n

I never thought I had it in me.\u00a0I buy kimchi<\/a>. I eat kimchi. But I never imagined\u00a0I would one day make kimchi. Not only did I make kimchi, I made 2 different types of kimchi-this one with Chinese cabbage<\/a> and another with oysters (recipe coming)!<\/p>\n

If you’re a kimchi novice just like I was, I highly recommend trying this simple recipe courtesy of Yangja Im. All it takes is patience and a love of kimchi–yes, you have to want to eat it.<\/p>\n

Korean<\/a> Pickled Vegetables<\/a> a.k.a. Kimchi<\/span><\/strong><\/p>\n

\"\"<\/a><\/p>\n

Sour-sweet and spicy with nutty overtones, kimchi is a delightful explosion of tastes and textures in the mouth. The methods of making are just as varied as the ingredients that go into them–Chinese cabbage is the most common. Kimchi isn’t all that difficult to make as Yangja Im’s recipe demonstrates. In fact, Yangja makes it almost every week. She calls it a “not so traditional” kimchi recipe but to non-connoisseurs (like me), it tastes pretty authentic. For those who are interested, she does tack on some optional ingredients to make\u00a0it more traditional.<\/p>\n

Time: 30 minutes, plus salting and fermenting time
\nMakes: 1 gallon of kimchi<\/p>\n

1 (about 3 pounds) firm Chinese cabbage
\n3 Kirby cucumbers, or 2 lean Korean cucumbers, trimmed and quartered lengthwise (or cut into bite-sized pieces, if you prefer)
\n1 small (about 2 to 3 cups) Asian radish<\/a> (daikon), peeled and cut into bite-sized pieces (1-inch cubes or similarly-sized half moons are fine)
\n2 tablespoons coarse sea or kosher salt
\n1 clove garlic, minced
\n1 one-inch knob fresh ginger, grated
\n1 green onion, white and green parts, cut into 1\/2 inch lengths
\n2 long hot green or red peppers, cut diagonally into 1\/4-inch-thick rings
\n2 tablespoons Korean red pepper powder (koch’u karu)
\n1 tablespoon sugar<\/p>\n

Optional ingredients:
\n1 large red bell pepper, coarsely chopped
\n1 small onion, coarsely chopped
\n1 teaspoon Korean salted shrimp or fish sauce
\n2 tablespoons water<\/p>\n

Wash the cabbage thoroughly and cut the stem out with a V-notch. Halve the cabbage lengthwise and then cut into 1- by 1 1\/2-inch pieces.<\/p>\n

In a 6-quart non-reactive bowl, combine the cabbage, cucumber, and radish and sprinkle evenly with salt. Let the salted vegetables sit for 3 hours and toss every half hour. The salt will draw out water from the vegetables and they will shrink.<\/p>\n

Add the garlic, ginger, green onion, hot peppers, red pepper powder and sugar to the salted vegetables. Mix well with your hands (be sure to wear rubber gloves to avoid chili burn).<\/p>\n

OR<\/p>\n

In a blender, combine the ginger, green onion, hot peppers, red pepper powder, and sugar with optional ingredients (bell pepper, onion, salted shrimp, and water) and pur\u00e9e until it becomes a thick liquid. Add to the salted vegetables and mix well with your hands (be sure to wear rubber gloves to avoid chili burn).<\/p>\n

Transfer pickled vegetables into a 1-gallon jar or divide among 4 one-quart jars, pressing down firmly to remove any air bubbles and so the vegetables are covered with as much juice as possible. Leave about 2 inches at the top to give vegetables room to breathe.<\/p>\n

Wrap the mouth of the jar with plastic wrap before screwing on the lid to prevent odors. Let stand\u00a0at room temperature overnight, then refrigerate for up to one week.<\/p>\n

Serve well-chilled as a side dish or in Bi-bim-bap<\/a>.<\/p>\n

Pat’s notes:<\/p>\n

Use non-reactive materials (glass, stainless steel or ceramic) for all cooking utensils, measuring spoons, bowls and containers. Don’t use plastic as it picks up color. To store, use sterilized wide mouth glass or ceramic jars with screw-top lids.<\/p>\n","protected":false},"excerpt":{"rendered":"

I never thought I had it in me.\u00a0I buy kimchi. I eat kimchi. But I never imagined\u00a0I would one day make kimchi. Not only did I make kimchi, I made 2 different types of kimchi-this one with Chinese cabbage and another with oysters (recipe coming)!…<\/p>\n","protected":false},"author":1,"featured_media":2420,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[43,66],"tags":[34,141,142,143,144,145,146],"class_list":["post-106","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-course","category-korean","tag-cabbage","tag-chinese-cabbage","tag-daikon","tag-kimchee","tag-kimchi","tag-korean-cuisine","tag-pickling"],"yoast_head":"\nTickle Me With Pickles - Pickles and Tea<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tickle Me With Pickles - Pickles and Tea\" \/>\n<meta property=\"og:description\" content=\"I never thought I had it in me.\u00a0I buy kimchi. I eat kimchi. But I never imagined\u00a0I would one day make kimchi. Not only did I make kimchi, I made 2 different types of kimchi-this one with Chinese cabbage and another with oysters (recipe coming)!...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/\" \/>\n<meta property=\"og:site_name\" content=\"Pickles and Tea\" \/>\n<meta property=\"article:published_time\" content=\"2008-04-15T03:54:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2014\/05\/2415495906_ff5755ea64_m1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"160\" \/>\n\t<meta property=\"og:image:height\" content=\"240\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Smithsonian Asian Pacific American Center\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@SmithsonianAPA\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Smithsonian Asian Pacific American Center\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tickle Me With Pickles - Pickles and Tea","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/","og_locale":"en_US","og_type":"article","og_title":"Tickle Me With Pickles - Pickles and Tea","og_description":"I never thought I had it in me.\u00a0I buy kimchi. I eat kimchi. But I never imagined\u00a0I would one day make kimchi. Not only did I make kimchi, I made 2 different types of kimchi-this one with Chinese cabbage and another with oysters (recipe coming)!...","og_url":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/","og_site_name":"Pickles and Tea","article_published_time":"2008-04-15T03:54:43+00:00","og_image":[{"width":160,"height":240,"url":"https:\/\/apa.si.edu\/picklesandtea\/wp-content\/uploads\/sites\/14\/2014\/05\/2415495906_ff5755ea64_m1.jpg","type":"image\/jpeg"}],"author":"Smithsonian Asian Pacific American Center","twitter_card":"summary_large_image","twitter_creator":"@SmithsonianAPA","twitter_misc":{"Written by":"Smithsonian Asian Pacific American Center","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/","url":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/","name":"Tickle Me With Pickles - Pickles and Tea","isPartOf":{"@id":"https:\/\/apa.si.edu\/picklesandtea\/#website"},"datePublished":"2008-04-15T03:54:43+00:00","dateModified":"2008-04-15T03:54:43+00:00","author":{"@id":"https:\/\/apa.si.edu\/picklesandtea\/#\/schema\/person\/a00f6dcfcb279c75f3f992ad2919d51d"},"breadcrumb":{"@id":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/apa.si.edu\/picklesandtea\/tickle-me-with-pickles\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/apa.si.edu\/picklesandtea\/"},{"@type":"ListItem","position":2,"name":"Tickle Me With Pickles"}]},{"@type":"WebSite","@id":"https:\/\/apa.si.edu\/picklesandtea\/#website","url":"https:\/\/apa.si.edu\/picklesandtea\/","name":"Pickles and Tea","description":"Adventures in Asian American Cooking","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/apa.si.edu\/picklesandtea\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/apa.si.edu\/picklesandtea\/#\/schema\/person\/a00f6dcfcb279c75f3f992ad2919d51d","name":"Smithsonian Asian Pacific American Center","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/apa.si.edu\/picklesandtea\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/79b5f08575e8962bd00388cd126d374b?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/79b5f08575e8962bd00388cd126d374b?s=96&d=mm&r=g","caption":"Smithsonian Asian Pacific American Center"},"sameAs":["https:\/\/twitter.com\/@SmithsonianAPA"],"url":"https:\/\/apa.si.edu\/picklesandtea\/author\/riemert\/"}]}},"_links":{"self":[{"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/posts\/106"}],"collection":[{"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":0,"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/posts\/106\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/media\/2420"}],"wp:attachment":[{"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/media?parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/categories?post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/apa.si.edu\/picklesandtea\/wp-json\/wp\/v2\/tags?post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}