Homemade Kimchi | Easy & SO Delicious Recipe!
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INGREDIENTS:
Vegetable Ingredients:
• ½ cup coarse sea salt dissolved in 2 cups, slightly warm water for curing
• 1 large napa cabbage, approximately 1 kilo cut into pieces
• 1 medium-sized carrot, cut into julienne
• 1 medium-sized Daikon radish, peeled and cut into julienne
• a bunch of spring or young onion, cut into inch long pieces
Kimchi Seasoning/Paste:
Porridge
• ¼ cup rice flour
• 1 cup water
Seasoning Paste – blended together
• 1 large Asian pear (250g), de-seeded and cut into chunks
• 7 cloves garlic, peeled
• 2 inch piece ginger, peeled
• ⅓ cup (76g) fish sauce
• 2 tablespoons mirin, OPTIONAL
• 1 tablespoon brown sugar
• ½ cup Korean red chili pepper flakes (gochugaru)*
• ½ cup dried tuna flakes, OPTIONAL
Additions – depending on your taste preference. It is important to have a taste-test during the process
• 1 tablespoon sugar or more, according to your taste preference
• additional dash of fish sauce
NOTES:
1.) RICE PASTE/ PORRIDGE – Simply combine the rice flour and water, then slowly cook while stirring continuously until it thickens into a paste-like mixture
2.) SPICE LEVEL – Adjust the amount of gochugaru as per your liking 😊
3.) ASIAN PEAR – Can be substituted with regular pear or even an apple
4.) For the first 48 hours, I kept mine at room temperature to facilitate the initial fermentation before transferring them to the fridge. While they’re ready to consume now, it’s best to wait another 5-7 days to enhance the flavor further
5.) Reference, resources and inspired from Joshua Weissman's Kimchi Recipe – https://www.joshuaweissman.com/post/k... & Korean Bapsang Kimchi Recipe – • A small batch, easy kimchi you'll want to ...
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Best regards,
Romel from The Introvert Kitchen