Asian Recipes

kimchi made easy

The very first time I tasted kimchi was when I was in college, as I remember it was in an exhibition. First impression, I didn’t like it, just like any other food that’s first time for me to try. I couldn’t even analyze how the taste like, it was a complete strange flavor.

After many years I met a new friend, a Korean, who reintroduced me to kimchi, and this time I liked it so much and I started eating it like a green salad. Where I supposed they eat in a meal like pickles, in a minimal quantity.

So I asked my friend to teach me, and I find it relatively easy to make it myself. Since then I regularly make a batch of kimchi for me and my children.

The original kimchi is being fermented in an earthenware, but a clean jar will. It is better to refrigerate it the next day.

In this recipe I used the usual chili powder found which is fine, hotter and less reddish in color. The Korean ground chili is coarser, mild heat and very red in color. It is preferable to use the authentic Korean chili which I couldn’t find it in the supermarkets, but one can buy it online

Here are the steps how to prepare:

KIMCHI

Ingredients

  • 2 onions, chopped
  • 7 cloves garlic
  • 3 Tbs chili powder (or 1/2 cup Korean ground chili)
  • 1/2 cup Cooked rice
  • 2 inches ginger
  • 2 Tbs sugar
  • 1/3 cup fermented shrimps (or 1/4 Fish sauce)
  • 3 Tbs fish sauce
  • 1/3 cup salt
  • 750 grams Chinese cabbage
  • Sliced radish and carrots, optional

STEPS

  1. On the unwashed cabbage, chop, then with sprinkle salt, and keep for 1 hour.
  2. Wash with water to remove salt.
  3. Keep in a strainer to drain excess water, I usually leave it overnight.
  4. Using a hand chopper, finely chop the onions, ginger, sugar, chili powder, rice, fish sauce and fermented shrimps.
  5. In a big mixing bowl, combine the cabbage, radish and carrots.
  6. Add the mixture above and mix thoroughly.
  7. Store in a clean jar.
  8. Refrigerate the next day.
  9. Can be consumed after 3 days. For best result wait for at least 5 days.

Click this video for reference.

Please share with us your comments and suggestions on this recipe.

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