Korean cuisine is gaining much popularity throughout the world. Its national dish, kimchi, is being embraced by foodies not only for its unique taste but also for its health benefits. It is a low-calorie, high fiber dish loaded with vitamins A, B, and C, essential amino acids, and minerals. Because kimchi is fermented, it also contains lactobacilli which aid in digestion.
Today we are demonstrating an easy way to make kimchi. The Napa cabbage is pre-cut into bite-size pieces which make them easier to mix with the kimchi paste. The rest of the ingredients are the same with the traditional kimchi recipe which still gives this easy kimchi the authentic taste. Instead of buying bottled kimchi, make this at home and keep it in your fridge. You’ll instantly be ready to serve it with any dish, anytime.
Ingredients:
This recipe takes about 30 minutes to make. The salting process takes about 2 hours. Makes 10 lb of kimchi.
• 10 lb of Napa cabbage, cut into bite-size pieces
• 1 cup of salt
• 1 cup of sweet rice flour
• 1/4 cup of sugar
• 3 cups of water
• 1 cup of garlic
• 2 tbsp ginger
• 1 cup of onion, chopped
• 1 cup of fish sauce
• 1 cup if salted squid, thinly sliced (optional)
• 2 cups of hot pepper flakes
• 2 cup of leeks, thinly sliced
• 1 cup of green onions, thinly sliced
• 3/4 cup of carrot, thinly sliced
• 2 cups of radish, thinly sliced
Instructions:
Place all the cabbage in a large basin.
Add salt and mix well.
Let the cabbage salt for 2 hours turning every 30 minutes.
Pour water into a pot and add sweet rice flour.
Cook for 5 minutes over medium heat, stirring constantly.
Turn the heat down to low and add sugar.
Stir for 2 minutes.
Turn off the heat and let the mixture cool down completely.
Put garlic, ginger, onion, and fish sauce in a food processor and pulse for 1 minute.
Pour mixture into a large mixing bowl.
Add sweet rice paste and hot pepper flakes.
Mix well to make the kimchi paste
Add squid, carrots, radish, leeks, and green onions and mix well.
Rinse salted cabbage 3 times then drain well.
Mix everything by hand in a large dry basin. Make sure you wear gloves as the hot pepper flakes will sting bare hands.
Transfer to a large plastic container with a sealed lid.
You may serve this fresh or ferment the kimchi for 1 to 2 days at room temperature.
Ideas And Tips:
• You may adjust the spiciness of the kimchi according to your preference. Use a cup of hot pepper flakes for mild kimchi, 2 cups for spicy kimchi and 2 ½ cups for fiery kimchi.
images – https://www.youtube.com/watch?v=0sX_wDCbeuU
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