A Traditional Recipe of Korean Kimchi

Kimchi is a classical Korean side dish that is made by fermenting Chinese cabbage and carrots along with a spicy sauce. Because of this fermentation process, it also consists of sour flavour and the inclusion of garlic enhances the flavour. The recipe variations for Kimchi is not limited but I am going to share a basic recipe that was sent to me by one of my Korean internet friends. Much obliged to her. I am also going to share with you the Vegan option for this recipe.

Kimchi can be eaten alone or with white or brown rice, but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes.

How to Make Korean Kimchi?

Ingredients

Chinese cabbage — 1 kg

Salt — As per taste

Water — As required

Sweet rice flour — 1 tbsp

Brown sugar — 1 tbsp

Chili powder — 3/4 cup

Onions — 50 gm

Ginger — 1 inch

Garlic cloves — 6

Carrot — 100 gm

Radish — 125 gm

Spring onions — 50 gm

Fish sauce /Vegan Fish Sauce — 1 tbsp

Method

• Cut the cabbage vertically into 2 pieces. Take one half and vertically cut for 3 parts. Wash it well.
• Then sprinkle salt on each leaf. Leave for 2 hours. Flip once every 30 minutes.
• Take a pan and add sweet rice flour and water. Switch on and keep it in the low flame. Stir it well for 5 minutes.
• When the mixture gets thickens add sugar and cook until sugar dissolves completely. Switch off the flame and let it cool down.
• Then mince onion, garlic and ginger and make a paste.
• Take cabbage and wash well.
• Transfer flour mixture to a bowl. Add minced onion, garlic, ginger paste into the bowl. Mix them well.
• Add chilli powder and mix. Add fish sauce and mix.
• Finely chop carrot, radish and add to the bowl. Mix well.
• Then take cabbages and apply the paste to each leaf. Apply the paste on every side well. Then fold it and put it into a dry glass bottle.
• Fill up to half of the bottle. Tighten to prevent air bubbles. Close the lid tightly.
• Keep it at room temperature for 36 hours. After that keep it in the refrigerator.
• Kimchi is ready.

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Recommended Recipe: Aloo ka Paratha (Potato Paratha) for Indian food lovers.

Originally published at https://myfoodveda.com on March 8, 2021.