Kimchi

Kimchi - featured image

If you like Korean food, then you must love Kimchi!

I first tasted kimchi many, many moons ago when Korean food was not even known in Manila. I got invited to a home where the lady of the house was Korean and she served us this. It was a love affair since then!

I asked the lady for the recipe which she freely gave but knowing myself, I had to make it the best.

I now offer you a very excellent Kimchi. Try it!

Kimchi

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By Marianne de Leon Serves: 24
Prep Time: 15 hours Cooking Time: 15 minutes Total Time: 15 hours

Kimchi is the spicy fermented cabbage side dish that is present in most Korean meals. Make a big batch and enjoy it for 6-12 months.

Ingredients

  • 1 medium Chinese cabbage (about 1 kilo) - cut in half, lengthwise, then slice 1 ½ -inch wide from the top; when reaching the middle portion, slice 1- inch wide till 1 inch from the bottom; discard bottom part
  • 1 large Korean radish (it weighs about half a kilo or more) - peel and slice into thick matchsticks; I like using a mandoline, which makes the slicing even and quicker
  • 4 liters of warm water
  • 1 cup rock salt for cabbage brine
  • 3 tablespoons rock salt for radish
  • 2 tablespoons glutinous rice flour
  • 400 ml water
  • 6 tablespoons fish sauce
  • 6 tablespoons anchovy sauce
  • 2 small onions
  • 2 tablespoons fermented shrimp
  • 12 garlic cloves
  • 1 tablespoon ginger - sliced julienne
  • 2 banana chilies
  • 2 bird eye chilies
  • ½ cup to 2 cups Korean chili flakes or powder or mixture (adjust to your taste; mild to hot) (my personal taste is ½ to ¾ cup)
  • 8 tablespoons sugar
  • salt to taste
  • ½ bunch shallots, sliced
  • 1 bunch garlic chives, cut into matchstick lengths
  • ½ minari (Korean watercress; water drop wort; Chinese celery; Japanese parsley), picked, washed, cut into 5 cm pieces

Instructions

1

Cut cabbage and soak in salted water, 1 cup salt in 16 cups warm water, for 12 hours.

2

After 12 hours, drain the cabbage and squeeze and set aside.

3

About 4 hours before the cabbage is to be drained, cut radish and soak for 4 hours in salt. Toss around every hour. Drain the radish after 4 hours for 30 minutes.

4

In a saucepan, cook the 2 tablespoons of glutinous rice flour in 400ml water until it becomes a thick roux-like texture. Keep warm.

5

In a blender, add the fish sauce, anchovy sauce, onions, fermented shrimp, garlic, ginger, fresh chilies, chili flakes and powder, sugar and the flour mix. Season to taste and blend until a smooth paste forms.

6

In bowl, mix the paste with the cabbage, radish, shallots and chives.

7

Add the minari.

8

Place everything into an airtight container, and ferment at room temperature for 6 hours during the summer and 12 hours in the winter.

9

Before placing in the refrigerator, make sure the cabbage is covered in liquid to prevent bad bacteria from growing.

10

This will keep for 6 - 12 months.

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