This is a traditional Korean pickle that is made in the summer, and serve as a fruit snack during the cold winter months (after a period of 3-4 months of fermentation). Use small ( 5-7.5cm diameter), hard, green persimmons, and keep the sepals on. The cinnamon adds a distintive flavor. The alum is added to prevent discoloring, not flavor.
INGREDIENTS:
3 kg fresh green hard persimmons
85g salt
3 cups boiling water
60 g cinnamon stick (optional)
½ tsp alum
HOW TO MAKE:
1. Select unblemished fruit. Wipe with a dry towel – do not rinse. Put the fruit gently into a container (traditionally an earthenware jar is used) and weight down with a plate or stone.
2. Prepare a brine with the salt and the alum.
3. Ferment for 3-4 months to reduce the tannin in the fruit. The persimmon sweeten during the fermentation; the result is a delicious snack.
Tuesday, February 26, 2008
Summer - GREEN HARD PERSIMMON KIMCHEE - P'UT KAM KIMCHI
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2 comments:
I tried this this year, but the results were disappointing. All I got were hard, salty green things. There was really no flavor. What went wrong?
Thank you very much for the contribution. I liked the test and the site very much.
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