Special: How to make a ton of delicious Kimchi at home

Happy Tuesday,

This is Chef Joe from Kitchen Crème Fraîche – for those of you who missed my previous posts:  Bacon Tomato Pasta  |  Salmon Ramen.

I lived in South Korea when I was an exchange student back in high school and Kimchi was one thing that I just can’t get enough of, besides the crazy hospitality (in a good way) of my Korean host parents. Today, I will show you a quick way of how to make these versatile Kimchi from scratch and save you some $$$ from paying grocery stores.

WARNING: Excessive dosage of Kimchi can cause harm.. DEFINITELY can cause harm.

HOMEMADE KIMCHI 

• Serves     10 - perhaps ∞ 
• Cooks      under 30 minutes
• Difficulty  easy

Step 1. Prep Ingredients:

• [Napa Cabage] 1 medium head (2 pounds) 
• [Green Onion] x 1 batch (trimmed and then cut them into half inch pieces)
• [Garlic] x 6 (cloves minced)
• [Ginger] x 1 
• [Salt] x ¼ cup sea salt
• [Korean red pepper flakes]  x 5 tbsp or more if you want them to be extra spicy
• [Korean radish] x 1 big one (chopped them into cubes)
• [Fish/Anchovy Sauce] x 2 - 3 tbsp (can be bought from H-mart)
• [oil] could be olive oil/sesame/scallion oil 

Step 2. Cut stuff up:

Try to cut your napa cabbage into quarters then slice them through into medium sized squares. Mince your garlic and ginger with either knife or a food processor. DON’T go gentle on them. 

Finally peel the skin off the radish and chopped them into tiny cubes.

Step 3.1. Mix up the paste: 

Give your red chill flakes 2-3 tbsp of anchovy sauce, ¼ cup of salt, and plenty of oil until the mix is becoming this ‘paste-ish’ texture.

Step 3.2. Mix everything up: 

Now get a bowl, as large as you can, then dunk all the stuff you’ve chopped into that bowl mix them with the chilli paste you’ve just made. I definitely recommend you to mix them with your hands if you have rubber gloves – that way you can massage all the seasoning and flavors into those vegies. 

Step 4. Packaging.

Finally transport all the mixed kimchi into a big jar (see where you can buy it) and close the cap. 

YES. Wait patiently. Let it ferment for few days.

Step 5. Vila! Done!

image

Damn why are they so good looking?