Kimchi

Authentic, Easy, Healthy and Delicious.

The last two week has been a nightmare. I've been sick in bed and all I ate was plain congee. I need something strong, spicy to boost my appetite so Kimchi is perfect for me.
Kimchee is a Korean national dish which is often dubbed as super food as expected from fermented food, There are lots of version but the most popular type is made with Napa Cabbage.

I often buy a bulk and the jar would be emptied in a month. Kimchee compliments rice, soup, fried rice wonderfully. A lot of people are put off from making homemade Kimchi but in fact is so easy and a lot healthier than store bought. After trials and errors, I develop a basic Kimchi recipe that is to my liking. I found that the secret to a good Kimchi is Less salt and more Fish Sauce. Fish Sauce really brings out the pungent, umami-packed flavor. The best thing about Kimchi is its flexbility so you can add apples, dried fish, squid, chili powder...etc.

A few rules :
1. The saltier Kimchi is, the longer it turns sour.
2. Kimchi is best eaten after 1 week.
3. "Boil" Kimchi container to prevent bacteria.

Kimchi making is divided into 
 - Brine in salt water : this helps lock out moisture and preserve Kimchi.
 - Mix in the sauce.
 - Leave the jar/container in room temperature for 24 hour.
 - Leave in the fridge for at least 1 week.

* Note *In this recipe I use a food processor to mix the sauce finely. But you can simply chop/grind the ingredients and mix by hand.
Ingredients :

For Brine : 
Napa Cabbage : 1 small head, about 600 g
Coarse salt : 1/4 cup or 60 g

For the sauce : 
Water : 1/4 cup
Rice Flour : 2 tbsps
Gochujang ( Korean Chili Paste ) : 1 tbsp
Gochukaru ( Korean Chili Powder ) : 1/4 cup
or 1 tbsp Cayenne 
Fish sauce : 1/3 cup
Ginger : 5 cm piece
Garlic : 4 cloves
White onion : 1/2
Ripe Pear : 1/2 


For the Add-ons ( your choice )
Scallions: 3, sliced 5 cm 
Carrot : 1, shredded
Chia seed : 1 tbsp (my preference )


1. Wash the napa cabbage. Tear the leaves apart and slice into pieces.
2. Combine sliced cabbages and salt in a large bowl. Leave the bowl in room temp for 4 hours.
3. Rinse the cabbage. 
4. The sauce :
    - Combine Rice flour and water in a pot. Simmer and Stir into a thick paste. This acts as a bind.
    - Pulse all remaining ingredients together with the rice paste.

 5. Assemble :  In a large mixing bowl, mix Cabbages, the sauce, add-on of your choice. 

6. Boil a glass jar. Dry completely and put the Kimchi in. Don't fill it up to the top. It will leak.

7. Let sit in room temperature for 24 h.

8. Leave in the fridge for at least 1 week.