How to make kimchi!

Hello and welcome!

I got into Asian culinary about 2 years ago and one of my favorite dishes to make was always kimchi. There are many different types and ways to make  it.In my preference, I love Korean radish so I always add some in mine.  Since I made kimchi this weekend because I was just craving it, I decided to share it with you. Here is the recipe in how to make easy and delicious kimchi. I am a vegetarian so I do substitute some ingredient but no matter what it tastes amazing! I have researched on many recipes but this one below is the one I have loved the best for me.

You will need:

• 4 lbs Napa Cabbages (About 2-3 cabbages)
• 2 Carrots
• 1/2 of a Korean Radish (Found in Korean grocery stores)
• 1/2-2 cups Red Pepper Flakes (Depends on how spicy you like. Found in Korean grocery store)
• 1/4 cup of Rice Flour (Found in Korean grocery stores)
• 1/2 cup Salt
• 1/8 cup Brown or White Sugar
• 1/2 cup Water
• 1/2 cup of Onion
• 1/2 cup Apple
• 1 tbs Ginger
• 4 Green Onions
• 1/2 cup Soy Sauce
• 1 tbs Ginger
• 2 Large Bowl

Step 1: Cut the Napa cabbage in half, then again in half so you have 4 pieces. You will want to cut the end root part as well a bit. Then chop each quarter in half so that you have 1 in cube squares. In a large bowl, fill it up with water and put the cabbage in. Wash the cabbage, pour out the water and refill. Do this about 3 time to make sure it is all clean.

 (Own photo)

Step 2: Once washed and rinsed out, salt the cabbage little by little. Make sure it is all salted evenly and blend it around so salt gets into all the cabbage. We need to leave it set so the cabbage soaks in the salt. Every 30 minute, the cabbage needs to be turned.

Step 3: Heat a small pot to medium. Add the water and rice flour. Stir it until it is all blended together and once it bubbles, then add the sugar. Put on low heat and stir until the mixture has a mild consistency and glossy look to it. This process takes about 7 minutes. Take off the stove and let it cool.

 (Own photo)

Step 4: Peel the apple and chop so you get 1/2 cup of it. As well chop up your onion and measure to 1/2 cup. Put them in a blender and chop up your ginger (about 1 tbs). Add 1/2 cup soy sauce and blend it all together for 2 minutes. By now 30 minutes might have passed so turn the cabbage over.

Step 5: Now mix the onion mixture, porridge and  red hot pepper flakes. If you don’t like it too spicy then add 1/2 cup  but if you want it mild spicy then add 3/4 cup. If you are like me and love spicy food, then add 1 1/2 cup of red hot pepper flakes.

Step 6: Chop up green onions, carrots and the Korean radish into Juliet style. These will then be added to the red pepper paste to give the kimchi more taste.

(Own Photo)

Step 7: Now grab another large bowl and put your cabbage in it. Remember to have turned it every 30 minutes for about at least 3-6 hours to make sure it is all soaked in the salt. I let mine soak for 3 hours but it all depend how salty you want it. Little by little add cabbage and mix some paste into it. Make sure it is all mixed well and then get a closed container or preferably a jar to put it in. Put the kimchi into the container and fill it in well so no air is inside the kimchi. Leave about 1 inch space on top when you close it so when it ferments so it wont rise too much. You can eat kimchi freshly made or leave it to ferment at room temperature for 2 days and then eat it. Yum!

(Own Photo)

 

 

Maangchi. “Easy Kimchi.” Recipe. N.p., n.d. Web. 18 Jan. 2016.