Kimchi is a Korean fermented delicacy eaten at every meal. Whether it is with just plain rice or used as a flavoring ingredient, you can always find a use for these fermented bad boys. It’s sour, spicy, & satisfying all at the same time.
In Korea, they store these delicious leaves in stone pots and bury it in the dirt. Due to the harsh winter weather, Koreans eat spicy foods to keep their bodies warm & they needed to find a way to preserve their foods during the rough weather. We love to eat kimchi too, when I (B) was a little girl, my mother use to have me munch on this while we watched TV together.
Kimchi versions vary so we present to you our take on this traditional condiment, we hope you enjoy 🙂
- 2-3 napa cabbage
- 1 cup garlic
- 1 cup onions
- 2 tablespoons ginger
- green onion &/or leeks
- 1-2 cups hot pepper powder (Korean)
- 1 cup fish sauce
- 1/4 cup sugar
- 3/4 rice flour
- 3 cups water
- 4 tablespoons salt
1. Remove discolored leaves and cut according to the above and below pictures
Make sure to cut the heart of the cabbage out shown in the picture below.
The heart will be dotted with 3 stars.
2. Rinse the cabbage and drain it 2x
4. Let the cabbage sit for 2 hours while turning it over every 30 minutes
5. Prepare the porridge and paste
- Put 3 cups of water and ½ cup sweet rice flour in a pot and mix it well. (It is important to boil the mixture after it has been thoroughly mixed or else you will end up with little rice flour dumplings)
- Bring to a boil. Stir until the porridge starts bubbling
- Add ¼ cup sugar. Stir and cook for a few more minutes until it’s translucent
- Cool it down
- Add 1 cup of fish sauce, 1-2 cups of hot pepper flakes (depending on how spicy you would like it to be), 1 cup of diced garlic, 2 tbs of minced ginger, & 1 cup amount of minced onion
- Blend together in a food processor, blender, whatever you would like to blend it to create a paste like consistency
5. Julienne the vegetables
6. Mix the porridge, paste, and pepper powder together to make kimchi paste
7. Add vegetables to the Kimchi paste mixture
8. Rinse & Drain the cabbage 4x
9. Prepare airtight container, cabbage, & kimchi paste
10. Mix cabbage and kimchi paste. Place in the airtight container and keep in the fridge. The fermentation process will then begin. If you want the kimchi to ferment faster get another air sealed container and leave on the counter.
*BE SURE WHEN STORING YOUR KIMCHI THAT YOUR CONTAINER HAS BEEN PROPERLY CLEANED. WHEN STORING KIMCHI, PUSH THE LEAVES DOWN BEFORE CLOSING LID TO GET ALL THE AIR BUBBLES OUT.