Kimchi

The Gangnam craze may well be over in 2013, but there’s no harm in celebrating the weekend with true blue Kimchi making at home.

Kimchi is a real staple in all Korean households, that all women in households need to make. We’re the Meat MEN, but who cares either way? Below is how we managed to make real spiced kimchi.

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  • Servings: 10

  • Time: 1 day

  • Skill: Easy

Ingredients

  1. 1 big napa cabbage 2kg

  2. 1 carrot

  3. 1 radish

  4. 3 leeks

  5. 1 scallion

  6. 1/2 singo pear

  7. 1/3 cup garlic

  8. 1/3 chop onions

  9. 1 knob ginger

  10. 1/3 cup fish sauce

  11. 3/4 cup korean chili flakes

  12. juice from 6 calamansi

  13. 1/4 cup cup sweet rice flour with 1 cup water and 2-3 tbs sugar

  14. 1/3 cup garlic

  15. 1 big napa cabbage 2kg (soak with 1/3 cup salt for 1.5 hours)

  16. 1 carrot

  17. 3 leeks

  18. 1/3 cup fish sauce

  19. 3/4 cup korea chili flakes

  20. 1 scallion

  21. 1/2 singo pear

  22. 1/3 chop onions

  23. 1 knob ginger

  24. squeeze 6 calamansi

  25. 1/4 cup cup sweet rice flour with 1 cup water and 2-3 tbs sugar

Steps:

  1. Cut napa cabbage into chunks

  2. Soak in 1/3 cup salt for 1.5 hours

  3. Drain and wash away salt

  4. Combine 1/4 cup cup sweet rice flour with 1 cup water and 2-3 tbs sugar

  5. Cook over low heat, stirring constantly until a gooey paste is formed

  6. To a blender, add 1/3 cup garlic, 1 knob ginger, 1/2 singo pear, 1 scallion, 1/3 cup fish sauce and juice from 6 calamasi

  7. Blend into a fine paste

  8. Combine both pastes

  9. Add 3/4 cup korean chili flakes

  10. Julienne carrot and radish, cut leeks into chunks

  11. Add to chili paste

  12. Mix well and add the mixture to napa cabbage

  13. Store in an air-tight container

  14. Leave it for a day outside and then.. tuck in