KIMCHI 배추김치 – by Fiona lau

Please kindly link back, if you have try my Kimchi. Your link will be appreciate.

Ingredients

• 1.5 – 2kg of Napa cabbage
• 1/3 cup of coarse sea salt
• 2 cups Cold water
• 150g of radish, peeled and cut into 2inch matchsticks
• 150g of carrot,peeled and cut into 2 inch matchsticks

For Kimchi Paste

• 1x Pear
• 4 cloves garlic peeled and cut into small piece
• 2 big onion peeled and cut into small piece 
• One 1-inch piece of fresh ginger, peeled and cut into small piece
• 1/2 cup of fish sauce
• 1/2 cup of salted Cincalok
• 1 tablespoon of Anchovy Powder (Optional)
• 1 tablespoon of sugar
• 1 cups of red chili pepper flakes
• 2 tablespoon of Gochujang (Korea hot pepper paste)
• 3 Tbs. any preserve Jam

• 50g of chives, cut into 2 inch matchsticks
• 4 Tbsp. Toasted sesame seeds

Method:-
– Cut Napa Cabbage into bite size pieces and place in a large bowl. Sprinkle with the salt and set aside for about 40 mins to release water.

– Drain the Napa cabbage, and rinse with cold water to remove excess salt. 3 time
– Squeeze out the excess water, set aside
– In a blender, combine apple, pear, garlic, onion and ginger, preserve Jam  whirl until it smooth (Puree).
– Pour the puree into the big bowl and combine in the fish sauce, salted Cincalok , Anchovy Powder, sugar, Gochujang, and red chili pepper flakes, mix till become pasty.

– Next is combine in the radish, carrot and chives till until evenly combined.
– Spice mixture is ready to use.
– Combine the Napa cabbage and the spice mixture bit by bit till finish.

– Make sure the Napa cabbage are well combined and coated with spice mixture.

– keep refrigerator to continue fermentation or you can just eat immediate I prefer too cos is sweet and chruncy
– Yummylicious Kimchi is ready to serve.
– Well fermented Kimchi can keep for 2 month in refrigerator.