Wednesday, April 9, 2008


Kimchi is a traditional korean dish that goes well with almost anything and everything. It can be served as a side dish, eaten with rice, or cooked in stews. A wide variety of seasonings and vegetables can be used to make kimchi. Surprisingly, making kimchi is not as difficult as I imagine. I will definitely make this again, but using a different vegetable :)


1500 gr napa cabbage
200 gr salt
2000 ml water

2 tbsp glutinous rice flour
375 ml water
10 cloves garlic, minced
2 cm ginger, minced
2 tbsp fish sauce
1 tbsp sugar
3 tbsp gochugaru
100 gr leeks, cut lengthwise
200 gr chives, cut lengthwise

1) Cut cabbage into desired size. 
2) Combine salt and water. Let cabbage sit in salt water for 5 hours. 
3) Drain salt water. Rinse cabbage and squeeze to remove excess water.
4) Combine cabbage and glutinous rice flour mixture, mix until well combined.
5) Store in airtight container. Leave 3 cm of empty space from the container lid. 
6) Let ferment at room temperature overnight. Then refrigerate.
7) Glutinous rice flour mixture: cook glutinous rice flour in water for 4 minutes until mixture thickens. Remove from heat. Set aside to cool.
8) Add garlic, ginger, fish sauce, sugar and gochugaru. Mix well.
9) Add leeks and chives. Mix well.

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