15 April 2013

Homemade Kimchi (Fermented Korean Banchan)



One night after watching the Korean drama on "Kimchi making competition", my mind keeps thinking of kimchi... dreaming that I'm one of the participant who en-task to make the finest kimchi :DD I know you may be holding you tummy, laugh until you roll on the floor, but... this is what food bloggers always do... dreaming that we are the finest bakers or chef, right? ^^  

I went to a Korean groceries shop the next day to buy the paste for making kimchi the shop owner is a Korean, she introduced me to use the gochujang paste as shown below. Just to warn you, the paste is really spicy!!  I'm using my previous recipe with some modifications (original recipe from Elinluv's Tidbits Corner ), the kimchi needs to be fermented for at least 6 days and you will get a crunchy kimchi! 




Napa Cabbage (800gm, quartered with stem attached, soak in brine)
6 heaped tbsp gochujang paste
1/2 bowl cooked rice or 150g 
1 big onion, chopped
50gm spring onions, cut into lengths
50gm chilli flakes/chilli powder (omitted)
10gm sugar (used 25g)
50gm minced garlic
a bottle of fermented shrimp paste (cincalok)(used pinkish paste)
50ml fish sauce


Method: 
1.Soak the cabbage in soak salt water about 4 hours, weighing the cabbages with with a heavy plate during the soaking process. Remove cabbages from salt water and drain well.

2.Pound the garlic and rice till fine. Transfer them to a medium size bowl and add in fermented shrimp paste, fish sauce, gichujang paste and mix well. Add in the cut green onions and the rest of the ingredients , mix well and leave to rest for about 1/2 hour.

3. Stuff the cabbage with the mixture, apply them starting from the innermost leaves and making sure every part of leave is covered. Repeat until the entire cabbage is covered well with the mixture as well as possible.

4. Put the kimchi in an airtight container and let it ferment at room temperature for half a day. After than, transfer the container to the fridge (temperature below 20C) and allow to ferment for about 6 days.



9 comments:

  1. Your kimchi looks so pretty makes drool. I was once crazy of making kimchi almost every month and used it for soup or fried rice. Is time to make some kimchi again...

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  2. Hi Ah Tze,
    Your kimchi looks mouth watering! I love kimchi. Even bought the chili paste to make kimchi, but it has been sitting in my fridge for months! Oops.... !!

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  3. Hi Ah Tze,

    Your homemade kimchi looks great... You are making me so shameful with this beautiful Korean side dish because I have not attempt making my fav Kimchi at all.

    Zoe

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  4. 红红的很开胃:)
    目前没有打算要做
    你请我吃吧:)

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  5. I just bought a can of kimchi and fry with rice, yummy..But the price is quite expensive, I start to think I should make it at home soon..Thanks for sharing.

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  6. Kimchi is my all time favourite, hehe..
    I just fried udon with kimchi as my lunch today, yum yum :)

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  7. Ohh u use one bottle of the chichalok paste ah.. The paste is extremely hot, I can only have a tiny bite haha...
    This kimchi looks so good, very 厉害, can make ur own kimchi.

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  8. it's been so long since i last made kimchi :)

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  9. i made kimchi a week ago, mix kimchi with everything turns up so nice!

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