Kimchi

Kimchi_Recipe_001

I’ve been wanting to make Kimchi for literally ever! I was put off by it for a long time because the last time I tried, I totally stuffed it up, I think I got the wrong red pepper flakes or something but it ended up tasting really bitter. Probably cos I didn’t even know what to add to it and just added nothing besides that.

Kimchi_Recipe_002

I did a bit more search this time and found a new red pepper powder that had Korean all over it and had a Kimchi picture so that had to be the right one, right? As it turned out, yes it was. I got it in my local Asian grocery store. Look there for something similar.

Kimchi_Recipe_003

After I bought that, I just knew I had to buy the rest of the kimchi ingredients.

Remember that this needs to be stored in the fridge at least two days before you eat it. It won’t taste as good in the beginning. As it ferments, it becomes really awesome and sour.

Kimchi_Recipe_004

By the way, do know that it can be really salty, to prevent it being too salty, rinsing the cabbage and other veggies in water is a must. This dish is intended to be eaten in small amounts, with other food, so don’t have a large bowl on its own, it will probably kill your kidneys! I love making kimchi fried rice with it, or putting it in noodles.

Kimchi_Recipe_005

Kimchi

1 medium/large napa cabbage
1 large carrot
1 medium daikon radish
5 red radishes
4 scallions
1/4 cup Himalayan/sea salt
1/4 cup Korean red pepper flakes (less if you prefer milder)
1 tablespoon white sesame seeds
1 tablespoon spring water
1 tablespoon extra virgin olive oil
2 teaspoons pure maple syrup
1/2 teaspoon kelp granulates
1 clove garlic
2 thin slices ginger

Kimchi_Recipe_006

Remove the cores and chop the napa cabbage from the bottom up, into sort of square/rectangle pieces. Slice the carrot and daikon into thin, long pieces. Slice the radish in thin circles, then slice again to make them like matchsticks. Chop the scallions in about 2 inch pieces lengthwise.

Put all the vegetables together in a massive bowl and pour in the salt. Use your hands to massage the salt evenly onto the vegetables. Keep going until everything is evenly coated, then let it stand with the lid on for a couple of hours.

Kimchi_Recipe_007

After about 2 hours, combine the Korean red chili pepper flakes, sesame seeds, water, olive oil, maple syrup, kelp granulates in a small bowl. Then, dice up a clove of garlic in small pieces and toss it in, along with 2 thin slices of ginger. Stir and mix until it becomes a thick paste.

Kimchi_Recipe_008

Once the vegetables have been soaking in salt for 2 hours, rinse out with water and drain. Taste it to make sure it’s not too salty. If so, rinse with water some more.

Kimchi_Recipe_009

Add the chili paste into the vegetables and massage with your hands until everything is evenly mixed.

Kimchi_Recipe_010

Keep massaging for a while, because sometimes, the chili paste can become clumpy and stick, so the more you massage it, the more even it will be. Allow it to just sit in the big bowl for another 30 minutes after.

Kimchi_Recipe_011

Put the kimchi in a container or jar with closed lid and let it ferment for a few weeks in the fridge. It’s best not to eat the Kimchi until it’s been in the fridge for at least two weeks, but by all means, do taste it to make sure it’s not too spicy or salty.

Kimchi_Recipe_012

Kimchi
 

Ingredients
  • 1 medium/large napa cabbage
  • 1 large carrot
  • 1 medium daikon radish
  • 5 red radishes
  • 4 scallions
  • ¼ cup Himalayan/sea salt
  • ¼ cup Korean red pepper flakes (less if you prefer milder)
  • 1 tablespoon white sesame seeds
  • 1 tablespoon spring water
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons pure maple syrup
  • ½ teaspoon kelp granulates
  • 1 clove garlic
  • 2 thin slices ginger

Instructions
  1. Remove the cores and chop the napa cabbage from the bottom up, into sort of square/rectangle pieces. Slice the carrot and daikon into thin, long pieces. Slice the radish in thin circles, then slice again to make them like matchsticks. Chop the scallions in about 2 inch pieces lengthwise.
  2. Put all the vegetables together in a massive bowl and pour in the salt. Use your hands to massage the salt evenly onto the vegetables. Keep going until everything is evenly coated, then let it stand with the lid on for a couple of hours.
  3. After about 2 hours, combine the Korean red chili pepper flakes, sesame seeds, water, olive oil, maple syrup, kelp granulates in a small bowl. Then, dice up a clove of garlic in small pieces and toss it in, along with 2 thin slices of ginger. Stir and mix until it becomes a thick paste.
  4. Once the vegetables have been soaking in salt for 2 hours, rinse out with water and drain. Taste it to make sure it’s not too salty. If so, rinse with water some more.
  5. Add the chili paste into the vegetables and massage with your hands until everything is evenly mixed.
  6. Keep massaging for a while, because sometimes, the chili paste can become clumpy and stick, so the more you massage it, the more even it will be. Allow it to just sit in the big bowl for another 30 minutes after.
  7. Put the kimchi in a container or jar with closed lid and let it ferment for a few weeks in the fridge. It’s best not to eat the Kimchi until it’s been in the fridge for at least two weeks, but by all means, do taste it to make sure it’s not too spicy or salty.


Kimchi_Recipe_013

2 comments

  1. narf7

    I used some sea veggies (wakame) to give it that authentic “fishy” taste and they worked really well. The fermenting kimchi was quite stinky though and my husband made me store it in the shed while it was fermenting ;)

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