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 paste1/2 bowl cooked rice or 150g
1 big onion, chopped50gm 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
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.