How to make Kimchi

• Produce

  • 1 Daikon radish, medium
  • 2 tbsp Ginger
  • 5 Gloves garlic
  • 1 Napa cabbage (about 500 grams
  • 1 Onion, medium
  • 1 cup Onion leeks

• Condiments

  • 1/2 cup Fish sauce

• Baking & Spices

  • 1/2 cup Chili flakes / chili powder
  • 1/4 cup Rice flour
  • 3/4 cup Salt
  • 1 tbsp Sugar

• Frozen

  • 1 Porridge

• Liquids

  • 1 1/2 cup Water

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Ingredients

• 1 Napa cabbage (about 500 grams)
• ¾ cup salt
• 1 medium daikon radish, julienned
• 1 cup onion leeks, cut diagonally
• KIMCHI PASTE:
• ½ cup fish sauce
• 5-7 gloves garlic
• 2 Tablespoon ginger
• 1 medium onion
• ½ cup chili flakes / chili powder
• porridge
• PORRIDGE:
• 1½ cup water
• ¼ cup rice flour
• 1 Tablespoon sugar

Directions

• Wash and cut the napa cabbage first, lengthwise into 4, removing the core and then into bite size pieces.
• Soak the pieces of cabbage in a bowl of cold water then sprinkle salt. Place a small plate as a weight on top so that all pieces are completely submerged.
• Let it soak in the brine for at least 1½ hours, turning every 30 minutes. Then drain and rinse thoroughly.
• Meanwhile prepare the porridge: In a saucepan, combine ¼ cup sweet rice flour, 1½ cup water and sugar and mix it well. Bring to a boil over medium heat and continue to cook while stirring constantly until becomes thick and translucent, about 5-7 minutes. Remove from heat and let it cool down before using.
• Prepare the kimchi paste by putting the ginger, onion, garlic and fish sauce in a blender or mixer and pulse until texture becomes smooth.
• Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined. Add the sauce to the the drained cabbage, daikon radish and onion leeks and mix well.
• Kimchi may be eaten fresh after making or can be fermented. To ferment put, the kimchi into an air-tight sealed plastic container or glass jar. If using jars, leave some space on top as it tends to rise while fermenting. Place jar in a dark and preferably coldest part of the house. Leave it there for 3-5 days.
• On the 2nd day open the lid of the jar and if you see some bubbles with lots of liquids, or maybe sour smells, it means it’s already being fermented. Transfer the jar to the fridge to slow the fermentation and this can be eaten or stored for months.