Wednesday, April 30, 2014

AFF Korea: Easy Homemade Kimchi (Mak-Kimchi)

Last day of AFF Korea. How can I not posting anything with kimchi?
But I guess it can be forgiven when I made the kimchi itself right? LOL




Something I learned: making kimchi is easy and fun!
Recipe is from Maangchi

What you need:
(I made 1/5 recipe)

1 kg napa cabbage
35g salt

For the porridge:
15g sweet rice flour (I used glutinuous rice flour)
150ml water
10g sugar

For the kimchi paste:
50ml fish sauce
1/2 cup Korean hot pepper flakes
3 tbsp minced garlic
1 tsp minced ginger
3 tbsp minced onion

2 stalks of spring onion, thinly sliced
chopped of 1 big leek
1/2 small white raddish, julienned
1/2 medium carrot, julienned
toasted sesame seeds, to sprinkle

Method:
  1. Cut the napa cabbage lengthwise, and discard the core. Chop into bite sizes
  2. Soak the pieces of cabbage in cold water and drain. Sprinkle salt
  3. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours)
  4. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly (I did 5 times)
  5. To make the porridge: Put water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles. Add sugar. Stir and cook for a few more mintues until it’s translucent. Cool it down.
  6. To make the kimchi paste: Place the cold porridge into a large bowl. Add all your ingredients one by one. Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, minced onion and blend everything using food processor. Transfer into a large bowl
  7. Add in spring onion, leeks, raddish and carrot into the kimchi paste and stir well
  8. Add in cabbage into the mixture and mix well. Keep in an airtight container and keep refrigerated
Note: fermentation will be faster when kimchi is stored in room temperature, so if you need the kimchi urgently you may keep it away from the fridge for the first night. Kimchi will be sticky at first but the juice will start to form the following day


 
 
I am submitting this post to Asian Food Fest: Koreahosted by Sharon from Feats of Feasts

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