Kimchi has to be one of the most delicious and versatile foods out there! This recipe tastes best when it’s been allowed to ferment for at least 3-4 days.
Ingredients:
820g cabbage
25g salt
144g water
1/2 tbsp glutinous rice flour
1/2 tbsp brown sugar
1/2 cup white radish (100g)
1/3 cup carrot (50g)
3-4 spring onions
1/3 cup chives (25g)
8 garlic cloves
1/2 tsp ginger
1/2 medium onion
40g fish sauce
2 tbsp belacan sauce (fermented prawn paste)
3/4 cup gochugaru
Method:
1. Wash the cabbage and slice in half.
2. Use the salt to coat the cabbage leaves thoroughly.
3. Let the cabbage stand for 2 hours, turning the cabbage over every 30mins for more even salting.
4. Cut the radish and carrots into matchstick sized slices.
5. Dice the spring onions and chives.
6. Peel and finely dice the onion, ginger and garlic.
7. Heat the water in a pot over medium heat and dissolve the flour into it. Stir continuously to make sure it dissolves fully.
8. Add the brown sugar and stir to dissolve it too.
9. Let the mixture come to a light boil, then turn the heat off and let it cool completely.
10. When the mixture is cool, add the belacan, fish sauce and gochugaru and mix until it forms a paste.
11. Add the onion, ginger, garlic and all the vegetables and mix well.
12. Coat the cabbage thoroughly with this mixture.
13. Store in a glass or bpa-free plastic container.
14. Let stand overnight at room temperature and then store in the fridge.
Enjoy!
Original recipe:
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