Just follow the instructions and you should be able to make your own very delicious and nutritious kimchi. Kimchi is the world's healthiest vegetable, don't you know?
Ingredients:
2 or 3 big chinese cabbages (I only used 2)
2 bunches of spring onions, sliced
Half of a big, long radish
1 small ginger
1 medium carrot
Plenty of sea salt
Half cup dried shrimp
1 1/2 cups chilli powder (use 1 cup if you don't like it to be hot)
4 tbsp fish sauce
1 tbsp sugar
Dried Shrimp
Korean Chilli Powder
Spring onions, radish, ginger, and carrot
2 cabbages
Instructions:
- Slice the cabbage in half. Make sure that you don't remove the core of the cabbage so that the leaves do not separate.
- Wash properly the cabbages.
- Remove excess water and we're now ready to salt.
- Sprinkle salt to each of the cabbages' leaves.
- Once all the cabbages have been salted, let it rest for 2 to 3 hours.
- After 2 to 3 hours, wash each leaf of the cabbages to remove all the salt.
- Remove excess water from the cabbages.
- The leaves of the cabbages should already be flexible by now and easy to work with.
- Set aside.
- Peel ginger, radish, and carrot, then chop.
- Put the chopped ginger, radish, and carrot in a blender.
- Add 4 tbsp fish sauce and the dried shrimp into the blender.
- Puree by pulsing. Make sure the veggies have been pureed very well.
- Remove the veggies from the blender and put in a container.
- Add the sugar and the chilli powder and mix well.
Use 1 cup of chilli powder if you don't like it to be very spicy.
- Add the spring onion and continue mixing until incorporated.
- We now have the kimchi paste.
- This kimchi paste should be able to make kimchi from 3 big cabbages but I only used 2 cabbages so I just stored the excess paste in an airtight container.
- Spread paste into each leaf of the cabbages.
- Store in a plastic container and then seal.
- Refrigerate for 3 days and the kimchi should be ready for consumption by then.
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