I never thought of making my own kimchi..even when i saw Elin making her own kimchi at her blog , i was telling myself.."hmm..not sure if i really know how to make it and not sure if mine would turn out tasting otherwise" , not until i got the chance to really taste Elin's Kimchi that she made again. I told her that i like it very much and i must make it my own some day. Thanks Elin, not only for the kimchi but also your helpfulness in telling me how to go about making it.
If we can get those ingredients ready, making kimchi is not really so difficult as i had imagined. One of those is the gochujang paste and the other one is the fermented shrimp paste ( cincalok). The rest of the ingredients are fairly common like cabbage of course, cooked rice, green onions, fish sauce and garlic. However, we will need to give some time for the kimchi to ferment, the best is 5-6 days in the fridge and your kimchi will then be ready for consumption. I would say my batch of kimchi turned out to be fairly good, maybe mine a little salty , the next time i know i probably will add more sugar or a little less shrimp paste. Thanks to elin again for sharing this homemade kimchi recipe!
|turn in the leaves so that you see the uncovered parts of the leaves, apply and cover them with the mixture|
|after applying the mixture, leave them in an airtight container to ferment.|
Recipe ( from Elinluv's Tidbits Corner )
Napa Cabbages ( i used around 700gm, quartered with stem attached, soak in brine)
6 heaped tbsp gochujang paste
1/2 bowl cooked rice
|the kimchi mixture|
1 radish ( omitted )
50gm spring onions, cut into lengths
50gm chilli flakes/chilli powder
50gm minced garlic
4 tbsps fermented shrimp paste ( cincalok)
50ml fish sauce
1.Soak the cabbages in soak 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 chilli powder 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 3-6 days. ( on the 2nd or 3rd day, you will probably find some water or juices drawing out from the cabbages in the container, just remove them or pour them away and wipe the cover of your container with a dry clean cloth and continue to ferment. Only cut the cabbages upon serving )
***Update*** from the comment i received from Lisa L :
Lisa advises not to throw away the juices that were drawing out from the cabbages, the juices can be kept and reserved for making kimchi stew, fried rice or kimchi pajeon. Thanks lisa for the valuable feedback. Lisa also suggested we can add in pears or apples to the kimchi for more sweetness.