@bimdi_food: Kimchi (김치) 🇰🇷 Kimchi is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage and Korean radish. Ingredients and instructions for 1L mason jar: 1 small nappa cabbage (around 600-800g) 22g salt for soaking the cabbage 1 cup water 2 tablespoons glutinous rice flour 2 tablespoons light brown sugar or white sugar 1 korean radish/daikon radish matchsticks 2 carrots matchsticks 4 stalks spring onions (optional) equal amount of asian chives (optional) 7-8 garlic cloves 1 medium/small onion 2 teaspoons ginger 1/4 cup fish sauce to 1/2 cup if missing fermented shrimp 1/4 cup fermented salted shrimp with brine included 1/2 to 1 cup gochugaru / red pepper flakes (spice meter) 3g salt (make sure it's non-iodised) Instructions Cut the cabbage into quarters Lay the quarter cabbage parts horizontally and cut into 4 equal parts removing the stem In a large bowl, pour the cabbage, 22g of salt per cabbage, fill up with water and let soak for 2 hours. Drain the cabbage after 2 hours have passed Combine glutinous rice flour, sugar and one cup of water to a small pot and cook while stirring until the mixture starts to bubble Blend onion, garlic and ginger and add mixture to a bowl. Add fish sauce, fermented shrimp chopped into bits, gochuraru, 3g of salt and the glutinous rice porridge and mix. Add radish and carrots peeled and chopped into matchsticks into the mix. Using a glove (recommended), pour the mix into the drained cabbage and rub until it is well incorporated into the cabbage. Take the freshly mixed kimchi and its liquids and pour that inside a mason jar, pushing it down as the jar fills making sure there is as little air inside as possible. Let it ferment at room temperature for at least 3-4 days for the sourness to come through, up to how long you want and consume whenever you like. Once the kimchi has reached the desired sourness level, store in fridge to slow down fermentation. Enjoy! #fyp #korean #food

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Sunday 20 August 2023 19:35:37 GMT