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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Ingredients

Adjust Servings
1big napa cabbage 2kg
1 carrot
1 radish
3 leeks
1 scallion
½singo pear
cup garlic
chop onions
1knob ginger
cup fish sauce
¾cup korean chili flakes
juice from 6 calamansi
¼cup cup sweet rice flour with 1 cup water and 2-3 tbs sugar

Directions

1.

Cut napa cabbage into chunks
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2.

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

Drain and wash away salt
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4.

Combine 1/4 cup cup sweet rice flour with 1 cup water and 2-3 tbs sugar
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5.

Cook over low heat, stirring constantly until a gooey paste is formed
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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
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7.

Blend into a fine paste
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8.

Combine both pastes
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9.

Add 3/4 cup korean chili flakes
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10.

Julienne carrot and radish, cut leeks into chunks
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11.

Add to chili paste
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12.

Mix well and add the mixture to napa cabbage
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13.

Store in an air-tight container
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14.

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