Kimchi

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 :)

Kimchi

Ingredients:

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

Method:

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.