A week or so back, Weiying sent me a recipe of Kimchi to be featured on our blog, I am always looking for good recipes, I asked Weiying why the recipe is special, here is what she had to say.
“Food has always been a big thing in my family growing up. I’ve been pampered with a great cook as a mother, so any cuisine I wanted has always been a matter of “Ma, can we try making *insert strange food name*?”. When the Korean fad first came on, making kimchi sounded like the most sensible alternative to paying crazy-assed prices in Korean supermarts; so we got a recipe from a Korean friend and made some kick-ass kimchi the next day.”
So, here I am sharing, her recipe with you today. For the benefit of those who are not familiar with kimchi here’s what wikipedia has to say about it ” is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. In traditional preparation, kimchi is often allowed to ferment underground in jars for months.” Since very few of us have an underground space to ferment our kimchies, let alone the time to ferment them, Weiying shares with you an easier recipe.
What you’ll need to prepare kimchi
- 3 Chinese cabbages
- 2 cups salt
- 2 radishes
- 6 Green onions
- 2 stalks of Chinese leek
- 2 cups of powdered red pepper
- 5 cloves of garlic
- Thumb-sized piece of ginger
- 1 cup of kkanari ekjot (Korean fish sauce available at any Korean Supermarket)
- 5 tablespoons glutinous rice flour
- 2 tablespoons sugar
- Cut cabbages into half.
- Make salt water by mixing 10 cups of water with 1 cup of salt.
- Wet the cabbages with the salt water and place them in a big bowl.
- Pour the remaining cup of salt on the smooth part of the cabbage (not the wrinkled part), and pour the rest of the salt water on top of it.
- After 5 hours in room temperature, take the cabbages out of the salt water.
- Rinse the cabbages 4~5 times in clear water and dry them by putting them upside down.
- Rinse the radishes and cut them into thin long pieces.
- Rinse the thin green onion and Chinese leeks and cut them into pieces of 4~5cm.
- Rinse and blend the ginger and garlic in a blender.
- Mix the glutinous rice flour with 1 cup of water and boil the mixture while stirring until it becomes a thick mixture like yogurt.
- While the mixture is still warm, add in the powdered red pepper and mix and stir thoroughly. Then, add blended garlic and ginger in this mixture, and remember to stir and mix them thoroughly.
- Put the radishes, green onions and Chinese leeks together and mix.
- To the vegetables in (11), add the mixture from (10) and mix thoroughly by hand.
- In this mixture from (12), add the kkanari ekjot and add sugar and salt to taste.
- Between every sheet of the cabbages, put enough of this mixture so that no part of the cabbage is left white.
- Prepare a big container with a lid. Make sure that the mixture does not fall out of the cabbages. Put the cabbages in, one by one, and keep pressing down as you stack them in the container. (Note: as you ferment the kimchi, it may expand. So it is important that your container is big, to ensure that the sauce does not overflow after some time.)
- Leave the final dish at room temperature so that it is fermented enough to suit your taste. (Note: This really depends on your taste/preference. If you like it sour, then leave it for around 24 hours before putting it in the refrigerator. If you like it really fresh, then leave it for at least 5 hours.
Weiying is a full time working professional and in her spare time she writes for ShopBack Singapore. (https://www.shopback.sg/blog/profile/weiying-goh)