As you already know, I love my spice and I love Kimchi. Now buying Kimchi gets expensive so I enlisted the help of my cousin to teach me how to make it! It’s amazing to have a foodie cousin who likes making homemade food! The below is step by step on how to make it. Just a heads up… I forgot to take a picture of mixing the Kimchi together lol
Ingredients: spring onions, white radish, Chinese leaf cabbage, fish sauce, salt, garlic, gochujang (Korean chilli paste) and gochugaru (Korean chilli flakes). Depending how much you want to make you, you buy more vegetables. One Chinese leaf cabbage makes 2 medium glasses. Cut the Chinese leaf cabbage in quarters. Cut the core but not all of it! You want the cabbage to still be together and not loose. Cut the white radish into batons. I would cut it thick so you have more of a crunch in your Kimchi. Action shot! Salt the Chinese leaf cabbage on EACH leaf. This is to get the water out of the cabbage and the soft texture. Leave this for a couple of hours. For the spring onions cut into julienne. Salt the white radish and the spring onions, also leave for 2 hours. The same as the cabbage, need to let the moisture out of them. After 2 hours, wash the salt off the cabbage and then squeeze the water out of it and set aside. Rinse the white radish and also squeeze the water off. For the spring onions there’s no need to wash them, you just need to squeeze the water out. Chop the garlic or use a garlic mincer and add it to the bowl of spring onions. Chop the cabbage into fours lengthways and add it to the spring onions and garlicIf you have too much in one bowl split the vegetables into another bowl. Put the radish in and add fish sauce, not too much as you don’t want it too salty. Now you’ll need gloves for this bit and this is to your taste. We didn’t have measurements for this part. You can add a tablespoon at a time of the gochujang and gochugaru. Mix it together and have a taste, if you need to add more then you can.
Once you have it to your taste, you can then put them in glass jars. For 3 days you need to put them in a dark place to ferment and each day you need to open the lid and then close it back up.
After 3 days, put the Kimchi into the fridge. The Kimchi will last for 3 months!
Hope you guys enjoy making the Kimchi. You can make Kimchi fried rice (I’ve written about this in my other blog) or you can have it with ramen, it’s so good in ramen 😁
The Oriental Foodie 