Korean Kimchi At Home 🙂
Spicy Sour Sweet & Salty – Bomb of flavours also The only kimchi recipe you need
Recipe :-
Step1
1 Nappa Chinese Cabbage or big normal one
Salt 5-6 tbsp
Cut the cabbage into 4 halves and salt each leaf well specially toward stem
Put 4-5 cup water until submerged, put a plate and some heavy object on top and leave for 2 hours
After 2 hours wash it nicely under running water in the sink and keep the cabbage on a colander to drain excess water for 1 hour
I also removed the stem(white thick part at bottom) before adding the spices
Step 2
Cook 1 tbsp rice flour in 1/2 cup water, Once thick let it cool
Blend with
1/2 Asian pear or apple
1 tbsp stock cube optional
1 medium onion
1 inch ginger
9-10 garlic clove
1.5 tbsp light soy sauce
1 tbsp sugar
1/4 cup water
Blend this to puree
1/2 cup Korean red chilli flakes called gochugaru
Step 3
Spread this mixture onto every single part part of the cabbage making sure it’s covered well, add 1.5 cup chopped spring onions, 1 cup carrot julienned or combination of carrot and radish. You can skip this too
Mix well
Step 4
Cling wrap and leave at room temp for 2 days away from sunlight for it to ferment. You can mix once in between after a day
Store in an airtight container in fridge for upto 6 months