Thursday, 3 July 2008

Korean Kimchi

I dont think it the color of my kimchi is striking but its definitely taste as good as KIMCHI. Since Im here in UK and sourcing the ingredients is really hard i have to think of some alternatives to successfuly make it.


Rock/Sea Salt
6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions or medium onion, minced
1 1/2 tablespoons minced fresh ginger
1 head garlic, minced
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1/2 Jalapeno Chili sauce
1 teaspoon sugar

1. Get the washed Nana Cabbage and sprinkled it with rock salt,equally. Leave for a few hours. Approximately 2 hours.
2. Wash the cabbage and put it in a glass bowl.
3. Combine all the ingredients. Mix gradually!
4. Put it in a clean, sterilized jar and put it in a dark place, average temperature. Ferment for 2-3 days.
5. After 3 days, the kimchi is ready. Refrigerate kimchi to stop fermenting and to keep it cool whenever you serve it with the meal of your choice. Ciao!

No comments: