Kimchi

I love any kind of salads and pickles. Kimchi is one of those pickles that I enjoy a lot. Kimchi in Korean cuisine is a traditional dish. There are many kinds of kimchi recipes made from salted vegetables. I have attached some photos some of different kimchi.

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Kimchi was traditionally made in large amounts and then stored in ceramic jars to keep cool. It’s delicious, hot and easy to make.

As you see in the following photos, kimchi is very red due to chilli powder. In some areas of Korea, kimchi is made with less salt and chilli so it is brighter colour and in some area is made with more salt and more chilli powder, therefore, it is deep red colour and very hot. So using chilli powder would be based on your taste, if you enjoy hot dish, so add as much as you like, but in my recipe I made a mild taste kimchi.

This is traditional style kimchi.If you have never made kimchi , this is good chance to learn how to make traditional and easy kimchi.

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Ingredients

  • 500 g napa cabbage
  • 6 tbsp salt
  • 1 tbsp white or brown sugar
  • 1 tbsp plus 1 tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 tbsp fish sauce
  • 1 tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1 tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour.

Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly.

For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix.

Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves.

Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling.

You might serve kimchi with rice or soup.

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Kimchi

Ingredients

  • 500g napa cabbage
  • 6tbsp salt
  • 1tbsp white or brown sugar
  • 1tbsp plus 1tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2tbsp fish sauce
  • 1tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour. Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly. For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix. Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves. Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling. You might serve kimchi with rice or soup.

 

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