Monday, 24 November 2014

Kimchi Recipe

As promised, see the recipe for Kimchi as follows:

First, you quarter the napa cabbage. What's napa cabbage? You can also call it Wong Bok. I got mine from NTUC labelled Korean Cabbage.
Next, you give them a good rinse. Remember to wet between the layers of leaves.
Drain them and then use 1/2 cup of sea salt to rub it on each layer of cabbage.
Leave it there for 30 mins and then give them a turn.
When doing the turn, use the water (from the 'sweating' of cabbage) to dab on the leaves.
Leave it for another 30 mins and then turn again. Do this for a total of 2 hours.

Sorry for lack of photos for this stage as it only dawned on me to share the recipe with you guys at a later stage. Anyway, after 2 hours, you give the cabbage a good wash. I did this for a total of 5 times!

While waiting for the 2 hours to be up, prepare your 'porridge'!
What is porridge? Well, it's a sticky kind of liquid to ensure that it sticks to the cabbage later.
To make 'porridge', take 2 cups of glutinous rice flour and mix it with 2 cups of water. Stir.
Put this on a stove and while cooking, continue to stir constantly.
Stop once you see that you end up with a sticky consistency.
Then add 2 tablespoons of brown sugar.

Once 2 hours is up, you drain the cabbage. While draining, you can prepare your ingredients!
You will need the following:
2 cups of radish cut into matchsticks
1 cup of carrot cut into matchsticks
Around 3 spring onion, diced
A bunch of chives, cut into 1 cm
Chinese Parsley, cut into 2 cm


Next, you blend 1/2 cup of garlic with 1/2 white onion and 2 cm ginger.
You then pour this mixture into the cooled down 'porridge' and 1/2 cup red pepper flakes and 1/4 cup fish sauce.
1 cup is too spicy for me so this is where you'll have to do trial and error.


Next, you pour the cut veggie into the mixture!


Give it a good mix!


Now is the time to coat this into each layer of cabbage leaf.
Remember to wear gloves unless if you are a seasoned kimchi maker.


I place mine in a BPA free tupperware.
After that, you press down the cabbage and close the lid!

Let it ferment for a day and I mean 24 hours.
Then, open the lid and press the cabbage down and scoop some of the liquid over the top of the cabbage. Next, into the fridge and you can store it in there for a few months.

Enjoy your Kimchi!
The original recipe can be found HERE.
I add in the Chin Cha Lok in the 1st batch and it was so salty. I'm not sure if it's due to the Chin Cha Lok or because I didn't wash the cabbage thoroughly. Hence, I opted that out for the 2nd batch that I made. This entry is the 2nd batch.
I also reduced the amount of fish sauce.

Dreamy C

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