Homemade Korean style Kimchi
Ingredients:
4-5 pounds napa cabbage
1/2 cup salt
1/4 cup sweet rice flour
3 tbsp sugar
water for soaking and washing
1/2 cup of crushed garlic
1 to 2 tbs ginger, minced
1 cup onion, minced
1/2 cup fish sauce
1 cup Korean hot pepper flakes (gochugaru)
2 green onions (diagonally sliced)
1/4 cup of carrot, julienned
2 cups Korean radish, julienned
Procedures:
1. Preparing napa cabbage:
Wash the napa cabbage. Slice the cabbage like 2 inches in length. In a large container, add the cabbage, salt and water. Good enough water to cover the cabbage. Soak it for 1 and 1/2 hrs. Rotate and mix every 30 minutes. Then, rinse 2 times and set aside.
2. Make the rice porridge:
In a pan, add 3 cups water and 1/2 cups sweet rice flour. Whisk and mix well till combined. Let it boil and simmer until paste consistency. Then, add the sugar. Mix well for about 2-3 minutes. Set aside and let it cool while we prepare other vegetables.
3. Making the sauce and mixing together:
Slice other veggies and set aside.
In a blender, add onions, garlic, and fish sauce. Blend until creamy consistency.
In a large bowl, add the rice porridge. Then the onion sauce. Add the pepper flakes. Then, add the cabbage, carrots, green onions and radish. Mix it by hand. Store in a jar on airtight container. You can eat it fresh and store in fridge.
If you want to wait fermentation process, Leave it in the counter for 2 days. Then, ready to use after 2 days. Store in refrigerator after opening. Enjoy!
See less
