Some weeks back upon my return from England, I shared a picture on Facebook of some cabbage kimchi that I had just made. It was the second time making kimchi in a span of two weeks. I was truly surprised that this was the very first thing my friend, DongXing, requested I make at her home. She really put me to the test as a foodie, and we cooked a variety of dishes. We even made char siew bao which I hope to post some time. We had a lot of fun cooking together and I was thankful that my recipes are on-line. I had no problems getting to them. 🙂
This kimchi recipe was adapted from Discovering Korean Cuisine, my favorite Korean cookbook. There are many dishes in there that I have tried with much success, two of which are their Kkakdugi and Stuffed Cucumber Kimchi. Ro-Ri San and I prefer homemade kimchi to store bought ones, and so I try to make some whenever I can. It really is much easier than it looks. I hope you will give it a try.
- 1 small Napa cabbage
- ½ cup coarse salt
- 6 oz Korean radish, julienned
- 3 oz Chinese chives, cut into 2-inch lengths
- 5 green onions, sliced and cut into 2-inch lengths
- ⅔ cup red pepper powder
- 1 tsp finely minced ginger
- 2 tbsp minced garlic
- 2 tbsp ground salted shrimp or fish sauce
- 3 tsp salt
- 1 tbsp sugar
- ⅔ cup (160ml) water
- ½ cup (120ml) sweet rice paste**
- Quarter Napa cabbage lengthwise. Rinse under running water and drain. Place in a large bowl and sprinkle salt evenly over cabbage leaves, lifting leaves to sprinkle salt in between leaves. Cover and leave overnight (6 to 8 hours). Drain and rinse cabbage under running water and drain on colander for 30 minutes.
- **In a small pot, add the 2 tbsp glutinous rice flour and ¾ cup water. Bring to a boil and keep stirring as the water heats up and the mixture thickens. When it reaches pancake batter consistency, turn off heat. Set aside to cool.
- Prepare the sauce by combining all the ingredients in a large bowl. Add radish, chives, and green onions. Mix well. Place one of the cabbage quarters on a plate. Spread sauce mixture between each leaf and around the cabbage. Repeat with the rest.
- Place cabbage facing up in a container and close the lid. Keep container in the fridge. Container may be left out at room temperature for a day to quicken the fermenting process. After that it should be kept in the fridge.
- To serve, cut off the root end of the cabbage and discard. Slice cabbage quarter into slices and serve in stacks in a small dish.
Yay! We have a winner for the collection of Spice Spray. The person was randomly selected by random.org and she is commenter number 25, Lindsey! Congratulations Lindsey and I hope you enjoy using these very versatile sprays. Please email me with your address so that I can forward it to the good people at Spice Spray. A big THANK YOU to Spice Spray for their generosity!
Enjoy…..and have a wonderful day! 😎