Ed vs. Food - Kimchi
3Today on Ed vs. Food we offend the Koreans by attempting their national dish of Kimchi.
As always these videos are inspired by Johnny Oldschool's series Bad Combos, which can be seen at his website: http://johnnyoldschool.com/, or on his channel: http://www.youtube.com/user/MrJohnnyOldschool
Audio:
Prologue & Subtitle I by Shunsuke Kikuchi
Ghost Nappa by TeamFourStar
Green Monday by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Artist: http://www.twinmusicom.org/
Bonus Ingredient audio clip by Rich Drezen (https://www.youtube.com/channel/UC7hc8TDlyhstq1ywt1oVpQg)
Ingredients
• 2-pounds of napa cabbage
• 1/2 cup kosher salt
• 12 cups cold water
• 8 ounce daikon radish
• 4 medium scallions
• 1/3 cup red curry powder
• 1/4 cup fish sauce
• 2-ounces minced ginger
• 1 tablespoon minced garlic
• 1 1/2 teaspoons granulated sugar
Directions
Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces. Remove the root end. Place in a large bowl, sprinkle with salt, and toss with your hands until the cabbage is well coated. Add the water to just cover, make sure the cabbage is submerged, and cover with plastic wrap or a baking sheet. Let sit at room temperature for 24 hours.
Drain the cabbage and rinse with cold water. Gently squeeze out the excess liquid and set aside in a medium bowl. Peel and chop daikon radish in small matchsticks. Cut scallions into roughly 1-inch cuts, removing the ends. Place the chopped vegetable and other ingredients in a bowl and stir to combine.
Add the cabbage to the mixture and toss by hand until evenly combined. Making sure the cabbage is thoroughly coated. Pack the mixture into a clean glass jar with a lid and seal the jar. Let sit in a cool place for 24 hours, then refrigerate for about a week. Opening the jar to let the gases escape about once a day, then reseal. Lasts for about a month.