Easy Homemade Kimchi Recipe

About Kimchi  

Kimchi is a traditional Korean dish made of fermented vegetables, it is spicy and sour (the sourness comes from fermentation). Traditionally it is placed underground for months, but in this recipe it's the simple way. In Korean TV series, housewives seems to gather together to make a big batch of kimchi as an activity, while gossiping and competing who has the best husband and son and stuff like that, that's why it gives me the impression that it is a very "mom" thing. Anyway, Kimchi is insanely tasty, you can put it in noodles, eat it with rice, bake pizza with it, make soup with it and many more. It's a thing that Koreans can't live without

I am addicted to spicy food especially kimchi, and I can eat so much kimchi that I mess up my stomach.A bag of Kimchi in Denmark is like...68-90 Kr, that's why I decided to make my own. I am trying to minimize the ingredients needed, because i can't find the salted shrimps, and Korean fish sauce. This is kind of a minimalist version of Kimchi, yet it is super tasty :p, yum!

My first attempt was with glutinous rice powder, somehow i didn't like it.The second attempt where I skipped the rice powder was really good! I personally don't like ginger that much but you can add more if you like the taste. Kimchi is something you need to try a few times to get your favorite taste :D

Contents

• 1 Napa cabbage (Kinakål)
• 2 stalk scallions
• Kosher salt

• 40g Korean red pepper powder  *to taste
• 20 ml Fish sauce (Thai or Korean)
• 1 teaspoon Minced Ginger/Ginger powder
• 1 teaspoon Minced Garlic/Garlic powder

 

 

Method

1. Rinse the cabbage, remove the core and the ends, then cut it into 5cm long pieces. sprinkle salt on it and put it in a big container
2.  When you finish cutting the cabbage, add more salt to it and rub to make the salt distribution even. Pour hot water in the container, and put something heavy on the cabbage , set sit for 4-6 hours
3.  Rinse the cabbage to get rid of the salt, light squeeze the water out and let dry for about an hour
4.  Prepare the sauce mixture: mix the chilli sauce, garlic powder, ginger powder and fish sauce
5.  Add the scallions to the cabbage, put in the sauce mixture and combine
6.  Put the cabbage and scallions in a tight jar, let sit in a cool and dark place for 6-24 hours, depending on how sour you want it to be, the longer the more sour. In the fragmentation process it may foam up and overflow so be careful
7.  When the Kimchi is fermented to a desirable level, move it to the fridge and it's ready to be consumed