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@cattitas__: #moda #modesta #cristã

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Monday 21 July 2025 18:49:43 GMT
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A lot of people have been asking for mum’s homemade kimchi recipe so here it is. She’s learnt some tricks along the way thanks to the Korean aunties. Fermented foods are a staple in Chinese kitchens, from suan cai to pao cai, but I think mum’s kimchi is one of the best fermented snacks. We use it for everything - from soups, to rice and with eggs on toast! 1.3kg napa cabbage 2 1/2 tbsp salt 2 tsp sugar 170g daikon 180g carrot 1/2 banana shallot 1 red apple 3 garlic cloves 40g ginger 40ml water 5 tbsp fish sauce 4-5 tbsp Gochujang 2 tbsp Gochugaru Chop the napa cabbage and sprinkle salt and sugar between the leaves, letting it sit until soft (should take an hour or so). Rinse briefly and press gently so the leaves stay crunchy. Chop daikon, carrot, apple, spring onion, and ginger into rough pieces. Set aside a small portion of carrot, daikon, and spring onion, and thinly slice. Blend the rough pieces with water and fish sauce. Add the reserved sliced vegetables to the blended paste along with gochujang and gochugaru. Layer the cabbage and paste in a large jar, pressing lightly to remove air pockets. Leave at room temperature for a day, then move to the fridge to continue fermenting until ready to eat.
A lot of people have been asking for mum’s homemade kimchi recipe so here it is. She’s learnt some tricks along the way thanks to the Korean aunties. Fermented foods are a staple in Chinese kitchens, from suan cai to pao cai, but I think mum’s kimchi is one of the best fermented snacks. We use it for everything - from soups, to rice and with eggs on toast! 1.3kg napa cabbage 2 1/2 tbsp salt 2 tsp sugar 170g daikon 180g carrot 1/2 banana shallot 1 red apple 3 garlic cloves 40g ginger 40ml water 5 tbsp fish sauce 4-5 tbsp Gochujang 2 tbsp Gochugaru Chop the napa cabbage and sprinkle salt and sugar between the leaves, letting it sit until soft (should take an hour or so). Rinse briefly and press gently so the leaves stay crunchy. Chop daikon, carrot, apple, spring onion, and ginger into rough pieces. Set aside a small portion of carrot, daikon, and spring onion, and thinly slice. Blend the rough pieces with water and fish sauce. Add the reserved sliced vegetables to the blended paste along with gochujang and gochugaru. Layer the cabbage and paste in a large jar, pressing lightly to remove air pockets. Leave at room temperature for a day, then move to the fridge to continue fermenting until ready to eat.

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