The mention of kimchi makes my saliva flows. It’s so nice on its own, great for making kimchi pancakes and just goes great with almost any food! I just can’t believe that I disliked it so much when I was first introduced to it by my Korean friends while I was in South Korea. I’m so glad I never gave up trying. Pretty soon I got to like it very, very much. I’m so thankful to my Korean friends who never gave up on me but consistently encouraged and taught me different ways to eat kimchi. We became very close friends through sharing food. Food always builds friendship and brings friends closer.
Have taught quite a few friends to make kimchi and they love it so much that they make very frequently. It’s quite a while since I last made. A friend mentioned of kimchi pancake this week and the thought of it just stayed in my mind. I just have to make it. So I made kimchi yesterday.
I bought 2 big Chinese cabbages yesterday. Well, even though they are considered big here, they are really tiny compared to those found in Korea…..huge! The 2 that I bought weighed only 1.4kg. My recipe here to share:
2 Chinese long cabbages (about 1.4kg)
1C coarse salt
Add the salt to half a big pot or plastic basin of water and stir to dissolve. Cut the cabbage in half length wise and place them in the salt solution to soak until soft. I let it soak for about 3 hours. Remove and squeeze out the water.
1C Korean chili powder
2T salted shrimp (or 2T fish sauce)
2 knob ginger
1 whole garlic
1 bunch spring onions
Pound the ginger and garlic. I used my most wonderful juicer to do that which grinds it to a paste. Since I had to wash the juicer, I rewarded myself with my most wonderful drink, carrot-apple juice before I grind the ginger and garlic.
Wash and cut the spring onions to 3 inches length. Grate the carrots or you can cut into strips the length of the spring onions. Put into a mixing bowl and add the rest of the other ingredients B.
4T rice flour
1& 1/2 C water
Mix the rice flour with water and cook until thick. Keep stirring to avoid burning. Cool it down and then add to mixture B. Mix well and then spread in between the leaves of the cabbage. The rice mixture helps the cabbage in the fermenting. Leave outside for a few hours before keeping it in the fridge to continue fermenting. You can eat it the second day but I prefer to eat it after a few days which is more fermented and sour by then.
If you like it spicier, just add more of the chili powder. I find Korean powder is the best, both in colour & taste though you can try out with other chili powder. Test it out before you add more because some chili powder can be too hot and too over-powering.
Do you like Korean food? What is your favourite dish? Do you like kimchi? What do you eat kimchi with? Please share, add and comment in the comment box below. In the mean time, keep learning, keep cooking and keep smiling. Learning new things always brings happiness and makes life more meaningful and fulfilled.
Quote of the day……
‘Determine never to be idle. No person will have occasion to complain of the want of time who never loses any. It is wonderful how much may be done if we are always doing.’