Kimchi is one of my all-time favourite Korean dish. It is a great accompaniment with rice and noodles. The good thing about it is it can be prepared in large amounts and can be kept in a refrigerator for a long time. Making kimchi at home is much cheaper than buying from the market. So lets try making kimchi.
My recipe is a combination of ideas I got from various websites and cook books. Let me know what you think of this recipe.
Ingredients:
- 1 large Chinese cabbage
- 1 medium size onion, chopped
- 5-6 cloves of garlic, chopped
- Small piece of ginger, chopped
- 3-4 strips spring onion, cut into small pieces
- About a 1/2 radish, thinly sliced in strips
- Salt, a lot
- Korean red pepper powder as taste (I used about 4-5 tablespoons. You can buy this from Korean grocery shop. I tried once with ordinary chilli powder but the result was not as good as using the Korean red pepper powder.)
- 2 and 1/2 cups water
- 1/2 cup flour
- 5-6 tablespoon fish sauce
- 3-4 tablespoon sugar
- Cut the cabbage in half length-wise. Wash the cabbage in cold water.
- Sprinkle good amount of salt on each leaf of the cabbage. This will release excess water from the cabbage and also makes the cabbage soft.
- Leave the cabbage aside for 3-4 hours.
- After 3-4 hours, again wash the cabbage in cold water. Try to squeeze out the excess water with your hands and leave the cabbage in the strainer while you prepare the other ingredients.
- Put onion, ginger and garlic in a food processor or blender to make a paste.
- In a cold water, add flour and mix it well so that the lumps are not formed. Put it in a medium heat, stirring it continuously until it forms a thick paste.
- Add sugar, fish sauce, "onion, ginger and garlic paste", Korean red pepper powder and mix it well until it forms a smooth red paste.
- Add spring onion and radish into the paste and mix it well.
- Wear gloves on both hands. The mixing process can be a bit messy.
- Put the paste, prepared in the previous step, in a large container. Put the cabbage into the paste. Rub the paste in each leaf of the cabbage. Repeat the same process for the other half of the cabbage.
- Put the cabbage in a air-tight container. Top up with the remaining paste and seal it properly.
- The kimchi is ready to be served. If you like a little sour taste, you can ferment it for a day or two in a cool place.
- Preserve the kimchi in a refrigerator. Before serving, cut the cabbage leaves into small pieces. You can do this with kitchen scissors.
8 comments:
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