Easy Homemade Kimchi
- 1-1,5 kg Napa cabbage
- 3-4 tbsp Salt Korean salt is less salty. I used mediterranean coarse, wet seasalt.
- 1 Small daikon raddish
- 2 Nashi pear or sweat and sour apple, or one of each
- 3 Carrots
- 5-6 Cloves ofgarlic
- 6-8 cm Ginger
- 4-5 Green onions
- 2 tbsp Fish sauce
- 1-2 tsp Fermented shrimp If not available, use a bit more fish sauce.
- 3 tbsp Korean chili flakes
- 2-3 tbsp Korean chili paste (Gojuchang)
- 2 tbsp Brown sugar
- 200 ml Water
- 2 tbsp Sweet rice flour
- 2 tbsp brown sugar
Cabbage: Take away the outer leaves of the cabbage. Cut into quarters and slice the quartes in 2cm pieces (or cut to your liking). You can also ferment the quarters as wholes. Rinse cabbage with hot water, then pour the water. Salt the cabbage. The amount of salt I used is measured for mediterranean sea salt. Korean salt is less salty. In any case, that cabbage should be completely salted. Let it sit for about 2 hours in a bowl, covered by a heavy plate. Mix thoroughly every 30 minutes. Add julienned carrots after 1,5 hours. After 2 hours check if cabbage bends easily, then it is ready to be washed. Wash at least 3 times with cold water. If still too salty, let it sit for about ten minutes in clear water. Seasoning: Grate finely nashi pear, radish, apple, garlic and ginger. Chop green onions. Mix everything with fish sauce, fermented shrimps (chopped finely), chili flakes, gojuchang, sesame and sugar. I recommend tasting the sauce. You can add more of anything
you feel something is missing.
The Brine: Bring water with the sweet rice flower to a boil. Keep stirring until the flour dissolves and the liquid becomes a nearly see-through and creamy, add sugar, boil slowly until it is dissolved. Kimchi: Combine sauce, brine and cabbage. Mix well. Fill the kimchi into air tight glass
containers and let it sit for 24-36 hours at room temperature (in summer 18-24 hours). The put it into the fridge and enjoy!