18/07/2024
Kimchi Recipe:
Ingredients:
-Cabbage Preparation:
- 1 head of nappa cabbage or regular cabbage
- 2 tablespoons coarse salt or regular salt
-Paste:
- 2 onions
- 6-8 cloves garlic
- 1-inch piece of ginger
- 6 tablespoons gochujang (Korean chili paste)
- Red pepper powder (to taste, preferably Kashmiri)
- 2 tablespoons fish sauce (optional)
-Vegetables:
- Prewashed radish
- Carrot
- Green parts of spring onions (cut into matchstick strips)
Instructions:
1.Prepare the Cabbage:
- Quarter the cabbage and wash thoroughly. Place in a large bowl.
- Sprinkle the salt evenly over the cabbage, ensuring thorough coverage of all leaves.
- Cover the bowl with a lid and place a heavy weight on top to compress the cabbage. Allow it to rest for two hours.
2.Check the Cabbage:
- After two hours, test the cabbage by folding a leaf in half; it should bend without breaking. If it snaps, shuffle the leaves and allow them to sit, periodically checking until they are pliable.
3.Rinse and Drain: - Once the cabbage is ready, rinse the leaves thoroughly under cold running water to remove excess salt. Drain well and pat dry with a clean kitchen towel.
4.Prepare the Paste:
- Blend the onions, garlic, and ginger into a smooth paste.
- In a mixing bowl, combine the paste with gochujang, adjusting the red pepper powder to taste, and add fish sauce if desired.
5.Assemble the Kimchi:
- Generously rub the prepared paste onto each leaf of cabbage. Optionally, trim the base of each leaf for easier handling and coat each individually.
- Add the matchstick strips of radish, carrot, and spring onions, distributing evenly.
6.Fermentation:
- Transfer the kimchi into a sterilized airtight glass container. Heat the container in the microwave for 2 minutes to ensure sterilization.
- Leave the container at room temperature overnight to initiate fermentation.
7.Final Steps:
- The next morning, carefully open the jar to release trapped gases without disturbing the contents.
- Store the kimchi in the refrigerator, where it will develop its flavors. It is best after two days.
Notes:
- Bubbles may form during fermentation; this is a normal occurrence!
