Here's something unusual for a belated Valentine's Day- ferment cabbage in some chocolate milk and chocolate vinegar to get a chocolatey, spicy kimchi for your special someone, if you don't mind their breath smelling like onions and garlic!
This is the first time I've tried fermenting cabbage in chocolate milk, but I figure I might as well try. You definitely get a chocolate flavor, spiciness from the red curry paste, and crunchiness from the cabbage and smelliness from the onion and garlic. With the exception of the chocolate flavor, this recipe has all the hallmarks of a traditional kimchi.
But why red curry paste? You could use red pepper flakes but I had red curry paste on hand from a previous video and this type of paste is the most reminiscent of kimchi, unlike yellow curry paste(which reminds me of Indian curry) or the green type(which has more of a Thai, lemongrass flavor, and is the spiciest of the three types of curry paste).
Kimchi is so versatile too, I can name 8 ways to use this boatload of kimchi this recipe makes:
My dad didn't try this kimchi, as chocolate keeps him up at night.
Chocolate Vinegar: www.amazon.com/Olive-Oil-Pantry-Chocolate-Balsamic/dp/B00G2CPTJC/ref=sr_1_13_s_it?s=grocery&ie=UTF8&qid=1519573321&sr=1-13&
Red Curry Paste: www.amazon.com/Maesri-Thai-Red-Curry-Paste/dp/B005MH0P5Q/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1519573342&sr=1-6&keywords
You will need:
For the cooking equipment:
A really large bowl
A 1 lb weight like a can
A large bowl
A medium bowl
For the kimchi:
1 head of green cabbage
2 tbsp. salt
2 cups chocolate milk
1 1/2 cups rice wine vinegar
12 oz. chocolate vinegar(see HELPFUL LINKS)
1 diced onion
5 tbsp. minced garlic
18 chopped up baby carrots
1/4 cup coconut aminos or fish sauce
3 tbsp. red curry paste(see HELPFUL LINKS)
1. Tear up the green cabbage by removing the leaves of it from the outside in and tearing them into smaller pieces. Put these pieces into the large bowl. You can also use a knife to cut the strips into smaller pieces.
2. Wash the cabbage strips.
3. Add the salt and toss it with the cabbage.
4. Weigh down the cabbage with a large plate on top of the large bowl and put the 1-pound weight on top of the large plate.
5. Drain out any excess liquid.
6. Add the rest of the ingredients, divided between the large bowl and medium bowl.
7. Mix all the ingredients up in both bowls using 2 forks.
8. Either put the kimchi in mason jars or cover the large bowl with plastic wrap or aluminum foil. Put the kimchi into the fridge and let it ferment overnight, or at least 24 hours.