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  • (Bright mariachi music)

  • (waves crashing)

  • - Hi everybody, I am in Puerto Escondido, Mexico.

  • It's a nice beach area.

  • Today I'm going to show you how to make kimchi

  • made with chayote.

  • Have you ever seen chayote?

  • This is a kind of fruit, it belongs to the gourd family.

  • It takes like squash, summer squash.

  • This is very popular cooking ingredient

  • in Mexican cuisine, Central America,

  • and also some countries in Asia.

  • So this tastes like kind of a crunchy crispy radish.

  • Here in Mexico they usually saute this,

  • stir frying, and sometimes add to soup.

  • They use just like a squash or radish in Korean cuisine.

  • Today's recipe is chayote kimchi.

  • It's kind of a kkakdugi style,

  • cubed radish kimchi style.

  • I couldn't find any radish here,

  • I couldn't find any cabbage.

  • So when I think about my readers

  • who are living in Mexico and Central America, this is a good chance

  • for you guys to learn how to make

  • Korean kkakdugi.

  • Let's get started, let's go!

  • These are 4 large chayotes, there is a seed inside.

  • Total, it's 3 pounds and 3 ounces.

  • I just washed these.

  • First I'm going to cut these chayotes into cubes.

  • You see a seed here.

  • We're making kimchi,

  • so cut like this.

  • Remove this.

  • And then,

  • They are not exactly cubes but these chunks are very tasty

  • and crunchy.

  • Cut like this.

  • It is around 1/2 inch in size.

  • Nice and beautiful, isn't it?

  • And I'll transfer this to my large bowl.

  • Look at that, I made nice chunks!

  • I'm going to salt these.

  • This is around 3 pounds chayote.

  • I will add two tablespoons salt.

  • One.

  • Two.

  • Mix these.

  • And then, set aside.

  • Every 10 minutes turn them over, and mix again,

  • so that all these chunks are evenly salted.

  • (waves crashing) (bright mariachi music)

  • I salted these for 30 minutes.

  • Now lots of brine is coming out.

  • I will just pour this to my blender,

  • it's about 1/4 cup.

  • We need garlic and ginger.

  • So 4 large garlic cloves,

  • and ginger one teaspoon.

  • Onion, around just 1/3 cup amount.

  • This is fish sauce I brought from home.

  • I always use fish sauce when I make

  • soup. It makes it savory, when I make kimchi I also use this.

  • If you're vegetarian, don't use it,

  • but use just a little bit of soy sauce and salt.

  • 1/4 cup.

  • I'm going to blend this.

  • (blender whirring)

  • I will just add this here.

  • This is also Korean gochugaru, hot pepper flakes

  • I brought from home too.

  • I'm using 1/2 cup,

  • but if you can't eat spicy food, of course you can

  • use less hot pepper flakes.

  • This Mexican green onion is huge.

  • Usually I use four or five green onions,

  • I think two green onions are enough.

  • But if your green onions are so small and thin,

  • use four or five.

  • I'm going to cut this diagonally.

  • I'm wearing a disposable glove,

  • I feel like using my disposable glove.

  • Okay, and then all you can do is mixing, how easy this is!

  • By mixing, turning over, that's kimchi.

  • Just press down. Nice!

  • This container fits perfectly, I'm so happy!

  • 3 pounds of chayotes.

  • And...

  • That's it!

  • You can start eating right away, let me taste.

  • Mm, so good.

  • Salty, crispy, spicy.

  • Little bit garlicky, yummy.

  • Cover this, and you can start eating right away,

  • or if you wanna ferment, make it taste sour,

  • keep this outside of refrigerator.

  • Today's weather in Puerto Escondido is so hot!

  • I think 1 or 2 days after it'll be well,

  • well fermented.

  • When it's fermented, a little bit bubbly,

  • Then you can turn it over sometimes

  • with your spoon, and then press down.

  • Always press down.

  • More kimchi brine will come out tomorrow morning,

  • kimchi brine is also tasty. Eat it together.

  • And this is tastier than kkakdugi made with radish.

  • Chayote kkakdugi, we made chayote kkakdugi.

  • Now I'm going to bring my lunch and eat.

  • (waves crashing)

  • This is spinach.

  • Yesterday I bought this spinach from the market.

  • The green leaves and really sturdy stems.

  • That's my favorite spinach, I can find it here

  • in Mexico too.

  • And this is, I told you, kimchi,

  • I made 3 days ago, it's well fermented,

  • it's so tasty, look at this.

  • How delicious it looks!

  • And also this is the red snapper skin.

  • I fried this. I sprinkled

  • a little salt and coated with flour,

  • and then pan-fried it.

  • Very crunchy like a kind of chips,

  • and also I made curry rice.

  • I brought a package of curry powder from home.

  • Whenever I travel, easily

  • I can take it out of my bag and make it.

  • Look at these beans!

  • I bought this from the open air market.

  • Put some rice here.

  • Add this here.

  • I made this with chicken, onion,

  • potatoes, and carrots.

  • Let me taste!

  • First these chips.

  • Fish skin chips.

  • Mm.

  • Delicious.

  • Fish skin has a lot of good nutrients inside.

  • I used chicken breast.

  • Mm

  • Chayote kimchi.

  • Mm.

  • Spinach.

  • All these recipes are on my website,

  • I also like to have some fresh kimchi.

  • The color is very awesome.

  • Mm.

  • for this kimchi I don't need to add any sugar here,

  • because by itself, it is sweet.

  • Probably I will make my kkakdugi with chayote all the time.

  • I have a story about chayote.

  • Years ago when I lived in Canada, I didn't know

  • anything about chayote. One day,

  • my coworker who is Korean, she told me,

  • I just showed her how to make LA style,

  • jangajji, pickles,

  • and then she said, "maybe you can

  • replace it with chayote."

  • "What does it look like?"

  • She told me it kind of looks like a baby's two fists,

  • stick to each other.

  • So she told me this, and it's green.

  • When I went to China town, I saw this kind of fruit.

  • It looked like two fists, so I never forget about what chayote looks like!

  • I never knew that I would make kimchi with chayote.

  • Think about my late grandmother,

  • if she were alive and chayote was happened

  • to be produced in Korea around that time,

  • absolutely she would make kimchi with this.

  • I just think about my grandmother.

  • She would make all kinds of delicious dishes.

  • Today we made chayote kimchi, enjoy my recipe!

  • See you next time, bye~

  • (waves crashing)

(Bright mariachi music)

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B2 kimchi radish crashing mm spinach mexico

Kimchi made with chayote (Chayote kkakdugi: 차이오티 깍두기)

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    林宜悉 posted on 2020/03/25
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