Kimchi

My elder boy to eat kimchi so much that we decided to make our own. 

Ingredients:

- 1 head of napa cabbage (more than 1.2kg), cut into small pieces 
- 2 large carrots, shredded
- 1 bunch of spring onions, chopped 
- 2 Korean brown pears 
- 10-15 cloves of garlic 
- 1 piece of ginger 
- 1 large onion 
- 2 cups of gochugaru 
- fish sauce 
- 2 large tablespoon of honey 
- 1/2 cup of rice flour 
- 1 tablespoon of scrimp paste 
- salt 

Procedures: 
1) Place napa cabbage into a large container. Add half a cup of salt and 4 cups of water. Soak the napa cabbage for 30 mins.  
2) In a blender, add garlic, onion, ginger, pear. Blend into a paste. 
3) Add the paste to a large bowl. Add gochugaru, fish sauce, scrimp paste and honey. 
4) In a pan, add 2 cups of water and half a cup of  rice flour. Heat up the mixture until it becomes a sticky paste. 
5) Add the rice flour paste to the gochugaru paste. Mix well. 
6) Rinse the salt off the cabbage. 
7) Add the paste to the cabbage, carrots and spring onions. Let the kimchi rest at room temperature overnight. 
8) Place it in a container and keep in the fridge to continue to ferment for a week. 

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