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:
- Cut the napa cabbage lengthwise, and discard the core. Chop into bite sizes
- Soak the pieces of cabbage in cold water and drain. Sprinkle salt
- Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours)
- 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly (I did 5 times)
- 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.
- 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
- Add in spring onion, leeks, raddish and carrot into the kimchi paste and stir well
- Add in cabbage into the mixture and mix well. Keep in an airtight container and keep refrigerated
I am submitting this post to Asian Food Fest: Korea, hosted by Sharon from Feats of Feasts