Homemade Kimchi

Kimchi is a traditional fermented Korean dish made of vegetables with a variety of seasonings.
Whenever I visit a Korean restaurant, unlimited kimchi side dish is what I look forward to. *Greedy.

To me. The tangy, sour and refreshing spicy Kimchi is best eaten together with a spoon of Hot Rice.

Kimchi Recipe  #1st Attempt

1 Whole Chinese Cabbage (cut into bite size)
1/4 Apple, White Onion and Pear (grated)
1/3 Cup of korean chili powder
1 Clove of garlic
1/3 Cup of Fish Sauce
5 Tbsp. of Salt

Chinese Cabbage to be cut into bite size like below.

 



 

Soak them in salt water for at least 5 hours or overnight.

Then drain the water and wash the cabbage once make sure its dry without much water.

 

Prepare the chili base for the Kimchi.

 

 

Mix the fish sauce, chili powder and grated apple, pear and onion into a paste

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Add chopped chives or any vegetables you like in your Kimchi.

 

Mix.

 

 

 

Make sure all the cabbages are covered in the chili base.

 

Bottle them in a plastic container and leave in room temperature to ferment for 24 hours.

The cabbages would smell and you find small little pockets of bubbles around the containers when you open it after 24hours.

 

 Chill in fridge and consume withing 3 months.

 

This recipe is fairly simple, taste wise I would prefer it to have more sour spicy 'kick'.. Not the top 10 nicest Kimchi I tasted. But its homemade, so I can't ask for more.

 

I am heading to Korea SOON!. Hopefully I can get to learn some technique in making better tasting Kimchi!!