Hi friends! As I promised here's the complete procedure on the kimchi that we made earlier.
In this particular set, we used the following ingredients:
5 kilograms Napa Cabbage/Chinese Cabbage
Leeks
Green Onion
Garlic
Ginger
Radish
Rice flour
Korean Red Pepper
Fish sauce or Salt (if you're strict full vegan) to taste
So first, make sure to wash the vegetables very well. These are to be fermented so make sure it's clean.
Next, slice the vegetables thinly excluding the Nappa cabbage.
You can grate the garlic and ginger as below.
After slicing and grating the vegetables, mix the rice flour in water and heat til thick.
Once the paste has thickened mix the chili flakes. 1kl Nappa cabbage = 1/3 cup of chili flakes.
Add the fish sauce or Salt as well and mix until there are no clumps of chili flakes as below.
After mixing the paste, prepare the Nappa cabbage. You may slice the Nappa cabbage in smaller pieces or just cut it in half. We prefer cutting to smaller pieces. Make sure you remove the bottom part. It's usually too hard to eat.
After cutting, pour salt to the cabbage. The salt will remove the excess water on the cabbage so your kimchi will not have too much water or as we call it, soup.
Mix the salt with the cabbage well and turn it every 30 mins to make sure that the salt is evenly distributed. Once mixed, leave it for 1 and half hour and let he salt do the draining magic.
After 1 and a half hour, mix the chili paste mixture with the Napa cabbage.
Caution: make sure you use plastic gloves if you're mixing by hand. This process can damage your skin if you're exposed too long to the spicy paste.
This is how it should look like after mixing the paste and the cabbage.
After mixing, cover it well. We prefer using plastic cover and then sealing it with rubber bands to make sure it ferments well. Note that fermenting is optional. This can be prepared and eaten as is. We usually ferment for 2 to 3 days. Fermenting longer will make the kimchi taste more sour as it ages. After 2 days we put the kimchi inside the fridge so the fermentation will slow.
And that's it! Homemade kimchi for us!
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