I was invited over to Alanna’s place a couple of days ago for a kimchi making session and it’s actually a lot easier than I expected to make this famous Korean food at home. It definitely needs a better part of a whole day as the vegetables need to be sliced, cabbage to be salted and preparing the paste. It might not be the most traditional way to prepare but it taste pretty good and of course it’s much fresher!
- 1 whole head of wong bok cabbage
- 2 carrots
- 1/2 white radish
- 12 cloves of garlic
- 1 whole onion
- Stalks of chive or spring onion
- 1 cup water
- 1 tbsp glutinous rice flour
- 1 tbsp sugar
- 3/4 cup of chili flakes
- 2 tbsp of Gochujang Hot pepper paste
- 2/3 of 1/4 cup of fish sauce
- 1/8 cup of fermented shrimp chincalok
- Julienne the carrots, radish and chives
- Chop up garlic and onion finely
- Using low fire, mix the glutinous rice flour with the water
- Add sugar and boil the mixture and set aside to cool
- Wash, drain and cut cabbage into long sections and salt each leaf layer by layer in a huge pot. The cabbage needs to be turned every 30 mins. This is for the salt to extract the water content from the cabbage until it is softer
- Add chili fakes, gochujang and fish sauce to the cool glutinous rice paste.
- Mix and add in the carrots, radish and chives. Mix well and set aside.
- Check that cabbage has soften adequately.
- Rinse cabbage to remove all the salt and drain off the water.
- Use a dry cloth to pat the excess water from the cabbage leaves.
- Coat and spread the paste evenly on each layer of cabbage
- Roll the cabbage up compactly and put into a glass or plastic container. Note that Kimchi will leave a taste stain on the container. Flatten the rolled up cabbage neatly and cover the container.
- Leave the container in room temperature to ferment further for at least 24 hours.
- Remember to open the container to release the build up gas once in the morning and once at night.
- After that store kimchi in the fridge.