In our quest to eat more at home and cook authentically, we went to our local grocery store to pick up some pre made Kimchi when we were cooking Korean. Not having an Asian grocery store close was suddenly a disadvantage when we couldn't find any prepared Kimchi at 3 different grocery stores.
BUT we did find all the ingredients plus some Korean Chilli Powder from my last trip to California and although we were intimidated, decided to try making Kimchi at home!
This recipe does take time, patience, and commitment but it is SO worth it!
One napa cabbage
2 tablespoon of salt
1 tablespoon of sweet rice flour (grab from bulk barn)
1/2 cup of korean hot chili pepper flakes
4 tablespoon fish sauce
2 tablespoon sugar
3 green onions
1/4 medium sized onion
3 cloves of garlic
1/2 tsp of ginger
Dissolve salt in 1 and 1/2 cups of water • Chop up napa cabbage and soak in salt water for 3-4 hours or until soft • To make the paste, add the sweet rice flour and one cup of water to a pot • Put over medium heat and continue to stir until thickened (about 5 mins) • Transfer paste to a large bowl and add the Korean chili pepper flakes, fish sauce, and sugar • Mix well and let the paste • Add green onions, onions, garlic, and ginger to the paste and mix • Once the cabbage is soft, remove from salt water and rinse thoroughly. I usually rinse 2-3 times • Massage paste into the cabbage and store in a jar • Serve immediately if you like fresh kimchi. If you like it more fermented, wait a while until all the flavours mingle
This amount of chili flakes is mild • add more chilli if you like it spicier • If you have extra paste, use it in other vegetables like cucumbers • Always mix the kimchi and keep it mist in its liquids, otherwise it can become bitter and change flavours.
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