Easy Kimchi

Easy Kimchi

I am back now to blog again as I have come to realize that blogging will bring back memories of how and what I have learnt over the years. I have missed so much that I couldn't find back some of the good recipes I have come across.

I have learnt how to make kimchi for the first time from  Maangchi  but modified a little to my own taste.

Kimchi by Eleanor's Kitchen

Easy Kimchi 

Ingredients :-

1 whole Napa Cabbage (abt 1.6kg)
4 pcs of garlic
A few slices of ginger
1 big onion
2 pear
3-4 Spring onion (diagonally sliced)
1 Carrot (cut to strips)
Hot Pepper Flakes (buy fm Korean shop) put to yr own spicy level
170 gm Rice Flour
1 cup of water
85 gm sugar

Method:-

1. Trim the discolored outer leaves of the napa cabbage.

2. Cut the cabbage lengthwise into quarters and remove the cores. Cut the cabbage into bite size pieces.

3. Soak the cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
(Tips: 1 cup of salt will be used for 10 pounds of cabbage) I used about half a cup of salt.

4. Every 30 minutes, turn the cabbage over to salt evenly ( total salting time will be 1.5 hours).

5. One and a half hour later, rinse the cabbage in cold water 3 times to clean it thoroughly.

6. Drain the cabbage and squeeze out the water.  Leave aside.

7. Put the cups of water, rice flour in a pot and mix it well and bring to boil. Keep stirring until the porridge makes bubbles (about 5 minutes).

8. Add in sugar and stir to cook for a few more minutes until it is translucent. Cool it down.

Making the kimchi paste:

1. De skin and cut up the pear, removing the seeds.

2. Cut the onion into chunks size.

3. Blend the garlic, ginger, pears into fine puree.

4. Place the puree into a large bowl, add in the cooled porridge, hot pepper flakes (I used 1.5 cups) and fish sauce, mix well to taste.

5. Add in the cabbage, spring onion and carrot. Mix well till incorporated (I wore disposable gloves and mix by hand). Kimchi is done.

6. Put the kimchi into an air tight container n cover. Leave at room temp to ferment for 12 to 20 hrs. Then refrigerate. When you open the lid, you may see some bubbles with liquids or maybe sour smells, that means it is already being fermented.