My burning hands – a cautionary tale

I’ve got kimchi problem.
I’ve got hot pepper drama.
I’ve got the goodness gracious my fingers are on fire blues.

I recently discovered the wonders of making my own kimchi and I have been making about a batch a week. Soo many friends and family so little kimchi. I had a pair of unused disposable plastic gloves and decided to wear them today for mixing my kimchi.  I’ve seen other use gloves and seemed more fun.

It didnt happen right away.  I made 2 batches and happily packaged them to gift to friends.  I made lunch, ate it and was cleaning up the mess in the kitchen when i started noticing a slight burning sensation on my thumb.  I thought perhaps I burn it on the skillet without noticing bc it was a tiny spot.  30 maybe 40 minutes later, it’s now full blown and on all 10 fingers.  (cry cry.)

I’ve tried many options : olive oil, vinegar, milk, dish soap, alcohol and finally bleach.  All of these brought on temporary relief but the burning eventually came back.  This is now my form of relief (see pic below) as I wait for the slow agony of time to bring me back my formally happy carefree fingers.

Lesson here:  USE A SPATULA!  OR HEAVY DUTY GLOVES when making kimchi.  Sorry, that was my fingers screaming.

Image

Gloved fingers with olive oil on a ice pack. (Look sad, dont they?)

Dearest Kimchi,
Even tho you hurt me, I still love you.  There’s got to be a bit of fire in every good relationship to keep thing exciting. The passion between us is undeniable and the best part of this will be the making up.  We are stronger for it.  xoxo, 2e.  

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eat kimchi, kimchee

its yummi, yummee

Ever since I incorporated kimchi into my scd for added digestive health, I’ve been toying with the idea of making it myself.  The pain of lugging gigantic jars of fermented vegetables on public transportation where people give you dirty looks was wearing me thin.  My arms thanks me and so does the general public.  With ingredients like garlic, ginger, onions, peppers, there are undoubtedly amazing benefits.

~So many superfoods, but only so many meals in the day

Here’s my recipe:

  • 1 napa cabbage
  • 1/2 c kosher salt (i like diamond brand)
  • water (about 12 c)
  • 2-4 stems scallions, cut into 1 inch
  • 2-4 stems cilantro, chopped
  • 1 inch ginger, minced
  • 5 cloves garlic, minced
  • 1/4 onions
  • 1/4 c red pepper powder***
  • 1/4 c fish sauce
  • 1 1/2 tbsp sugar (optional(i use organic cane))

Brine

  1. Wash and cut your napa cabbage into squares.
  2. In a large mixing bowl (you might need 2), dissolved salt with water.
  3. Soak cabbage in the salt water mix for about 8-12hrs in room temperature.

Combine

  1. Mix the rest of the ingredients together.
  2. Add cabbage and mix  (use spatula or heavy gloves***)
  3. Store in airtight container in room temperature until desired taste then move into fridge and enjoy!

The down side here is the brine and fermentation time, but test your patience and you will be rewarded with amazing homemade kimchi!

***(Updated 9/12/13) – Please read this cautionary advice