Homemade Kimchi
Homemade Kimchi. We Have Almost Everything On eBay. How To Make Easy Kimchi at Home Baechu, or napa cabbage, kimchi is made by lacto-fermentation, the same process that creates sauerkraut and traditional dill pickles. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria.
Ingredients
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You need 1 lb of Wombok (Napa Cabbage)
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You need 3 cups of Water
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Prepare 1 cup of Salt
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It’s 1 lb of Radish, shredded
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Prepare 3 of Onion leaves, cut into 1-inch long pieces
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You need of Blended Paste:
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It’s 1/2 of Korean Pear, sliced
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Prepare 1 of Onion, sliced
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It’s of Porridge:
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Prepare 300 ml of Water
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It’s 3 Tbsp of Sweet Rice Flour
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Prepare of Seasoning Mix:
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You need 5 Tbsp of Red Pepper Powder (you can add more if you want too spicy)
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You need 100 ml of Fermented Anchovy Sauce
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Prepare 1 1/2 Tbsp of Maesilaek
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Prepare 1 Tbsp of Sugar
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It’s 2 Tbsp of Garlic, minced
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It’s 1/2 Tbsp of Ginger, minced
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It’s 1 Tbsp of Salted Fermented Shrimp
Steps
- Cut bottom of the cabbage. Cut the leaves into bite sizes..
- Sprinkle salt evenly to all of the cabbage layer by layer. Splash water at the end. Soak the cabbage for 2 hours..
- Rinse at least 3 times through in cold water and place in a large strainer. Drain completely, about 1 hour..
- Add sweet rice powder into water and mix well in low heat. Let it cool off completely..
- Blend the Korean pear and onion..
- Combine blended Korean pear and onion, porridge, seasoning mix..
- Add the radish and green onions into the kimchi paste and mix well with your hand. (Make sure to wear a glove!).
- Toss the salted and drained cabbage and mix well until everything is evenly combined..
- Transfer to an air tight container. Enjoy!.
Cut out the core at the bottom of the cabbage. I'm sure there are many methods for slicing up a Napa cabbage, but this is how I like to do it. Ferment: Pack the mixture into clean glass jar(s), pressing down so that it's submerged by the juices and there are as few air pockets as possible. Leave at least an inch of free space at the top of the jar, then seal shut with a lid. To make kimchi, first thoroughly wash your hands so you don't transfer bacteria to any of the ingredients since bacteria can disrupt the kimchi's fermentation process.
