Spicy Pinoy-Style Kimchi
This recipe is a culmination as to what works in my taste palette. I hope you enjoy!
Spicy Pinoy-Style Kimchi
This recipe is a culmination as to what works in my taste palette. I hope you enjoy!
Cooking Instructions
- 1
Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job.
- 2
While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container.
- 3
Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend.
- 4
In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp.
- 5
After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death.
- 6
In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well.
- 7
Add all of your vegetables, and mix it and make sure that all of them are covered in the paste.
- 8
Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container.
- 9
Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Korean Kimchi Korean Kimchi
I . LOVE . KIMCHI it’s so basic in the Korean culture and it’s delicious, I made some myself , it takes some time but it’s so worth it .... want kimchi try this out 🥬
-
Korean Kimchi Korean Kimchi
This recipe is for homemade Korean Kimchi. Kimchi is a traditional Korean side dish made from salted and fermented vegetables such as napa cabbage seasoned with gochugaru or Korean chili powder, spring onions, garlic, fish sauce, and more. It is a staple in Korean cuisine and has been well-received by many nationalities.Recipe by: HomebasedChefVideo: youtu.be/Rd2GwCmkQeg
-
Easy Kimchi Easy Kimchi
I fell in love with kimchi but always in doubt whether it's halal or not. Found a video by korean cook, maangachi. Her portion is quite big, so i had reduced the measurement coz i just do it for 1 cabbage only
-
Spicy Kimchi Beef Spicy Kimchi Beef
This is one of those quick put together meals that are always in the rotation. This works with pork, chicken, shrimp, or hearty vegetables as well.
-
My Kind of Kimchi My Kind of Kimchi
Kimchi is one of the side dishes in Korea. You can eat it fresh or fermented. You can use another vegetables in your choice, like Chinese cabbage, cucumber or others. But Korean use to use cucumber, Chinese cabbage or raddish. You can make your own taste as you like...
-
Authentic Kimchi Authentic Kimchi
I learned how to make kimchi from 2 Korean friends. Each version tasted different, so I combined the best of both to come up with my own version.Brine the Chinese cabbage in salt properly beforehand.The ingredients will keep for more than a month in the refrigerator, so even if you don't use them all up in one batch, if you make another batch before the previous one is eaten up you can alway enjoy delicious kimchi.Dice some daikon radish, salt it for a little while, and mix with these ingredients to make ggakdugi pickles. Great for kimchi hot pots! Recipe by takaya. (This recipe uses 2 heads of Chinese cabbage.)
-
Korean-Style Cucumber Kimchi Korean-Style Cucumber Kimchi
I had this in a restaurant and it was so tasty, I recreated it in my own style!!Adjust the amount of garlic and red chili if you don't like them. Recipe by Swan7724 -
Flavour of Korea: Simple Homemade Kimchi Flavour of Korea: Simple Homemade Kimchi
I love kimchi! But it's so expensive! This is a recipe I came up with after buying lots of different kinds of kimchi, tasting them, and then comparing the ingredients on the package. It got the approval of my Korean friends.This is a basic recipe that uses salt-fermented shrimp paste (or nam pla fish sauce.) Not soaking the Chinese cabbage properly will make the kimchi too salty. Consume it within 1 month. Feel free to add kombu seaweed to the recipe to taste. Recipe by LazyHata -
Moist and Spicy Squid Kimchi Tossed With Gochugang Moist and Spicy Squid Kimchi Tossed With Gochugang
In Korea, this dish called "ojingeo bokkum", is not, in the true sense of the word, a "kimchi" dish. I had it served to me as a child, and I never forgot the taste. As an adult, when I realized it was ojingeo bokkum, I was thrilled! Ever since, I've been enjoy it homemade.It's delicious even without the gochujang. It stores well in the refrigerator for about a week; after that, the water and oil start to separate. When your appetite is weak, it may taste salty, so adjust the taste to your liking. Recipe by Heartful Kitchen Rei -
More Recipes
Comments