HOMEMADE ALWAYS BEST!
Ingredients: -- 1.5kg of Napa cabbage
- 1/2 cup of salt (i using Himalayan salt)
- 2x Fuji Apples
- 1x Pear
- 4 cloves garlic peeled and cut into small piece
- 2 big onion peeled and cut into small piece
- One 1-inch piece of fresh ginger, peeled and cut into small piece
- 1 cup of fish sauce
- 1/2cup of salted shrimp paste (i use Cincalok)
- 2tablespoon of Anchovy Powder (Optional)
- 1tablespoon of sugar
- 2.5cups of red chili pepper flakes
- 2 tablespoon of Gochujang (Korea hot pepper paste)
- 150g of radish, peeled and cut into 2inch matchsticks
- 150g of carrot,peeled and cut into 2 inch matchsticks
- 50g of chives, cut into 2 inch matchsticks
Method:- - Cut Napa Cabbage into bite size pieces and place in a large bowl. Sprinkle with the salt and set aside for about 2hours to release water.
- Drain the Napa cabbage, and rinse with cold water to remove excess salt.
- Squeeze out the excess water, set aside
- In a blender, combine apple, pear, garlic, onion and ginger, whirl until it smooth (Puree).
- Pour the puree into the big bowl and combine in the fish sauce, salted shrimp paste, Anchovy Powder, sugar, Gochujang, and red chili pepper flakes, mix till become pasty.
- Next is combine in the radish, carrot and chives till until evenly combined.
- Spice mixture is ready to use.
- Combine the Napa cabbage and the spice mixture bit by bit till finish.
- Make sure the Napa cabbage are well combined and coated with spice mixture.
- Pack the Kimchi into glass jar. Let it ferment at room temperature for at least 72hours, open the jar to release the gases before transfer in to refrigerator to continue fermenting for another 7days.
- Yummylicious Kimchi is ready to serve.
HAPPY KIMCHI...ing!
Recipe by Vy.
17 March 2015
