- 2cabbages
- 3cup of salt
- 2heads of garlic
- Half head of ginger
- Half bunch of shallots
- 1 onion
- Shrimp paste (100g)
- 3 table spoons of fish source
- 2/3 cup of glutinous rice flour
- 1 and 1/2 cups of chilli powder
1. Make salty water and pour it into the chopped cabbages.
2. Leave it for 5hours at least to make the cabbages dehydrated. (This process is very important for the Kimchi taste. After the salting, the cabbage should be crunchy.)
3. Crush the peeled garlic, onion and ginger together. (It is very smelly.^^)
4. Boil the hot water (3cups) to make rice flour water. This water would reduce the unique cabbage smell. Dilute the rice flour in the cold water first and pour it into the boiling water.
5. Wash the salty cabbages in the cold water if it’s too salty. Make sure that the cabbage shouldn’t be so wet.
6. Let’s put the all the ingredients in a big bowl and mix all together.
Now you can have delicious and fresh Kimchi. James loves the Kimchi with Sesame oil. The taste is quite nice. But remember Kimchi is a kind of preserved food. If you want to add extra sesame oil, don’t put it into a whole Kimchi. It’s going to be yucky after few days. ^^
6 comments:
On the way home from church today, James and I dropped by an Asian grocery shop to buy Kimchi. A little jar of Kimchi (350g?) was $4.50 - so expensive and I could have finished that amount of Kimchi in a day. For me, and most Korean people, it is necessary to eat Kimchi every day. Anyway, I decided to make Kimchi myself instead of buying it.
Here is a recipe for making a really simple Kimchi:
- 2 cabbages
- 3 cup of salt
- 2 heads of garlic
- Half a head of ginger
- Half a bunch of shallots
- 1 onion
- Shrimp paste (100g)
- 3 table spoons of fish sauce
- 2/3 of a cup of glutinous rice flour
- 1 1/2 cups of chilli powder
1. Make salty water and pour it onto the chopped cabbages.
2. Leave it for 5 hours at least, to dehydrate the cabbages. (This process is very important for the texture of the Kimchi. Salting and dehydrating the cabbage makes it crunchy.)
3. Crush the peeled garlic, onion and ginger together. (It is very smelly.^^)
4. Boil 3 cups of water. Dissolve the rice flour in a little cold water and pour it into the boiling water. This is called rice flour water and is used to decrease the cabbage smell.
5. Wash the salted cabbages in cold water if they are too salty - taste to test this. Drain the cabbages.
6. Put all the ingredients in a big bowl and mix them together.
Now you can have fresh, delicious Kimchi. James loves fresh kimchi with Sesame oil and vinegar. The taste is quite nice. But remember, Kimchi is a kind of preserved food. If you want to add extra sesame oil, don’t put it into the main container with all of the Kimchi. If you did, it would all go yucky after few days. ^^
I like your lock & lock containers, where can I buy some?
At last! An easy (maybe) recipe for Kimchi. Thank you Soosun. Will we get all your other secret recipes now?
As for correcting your English as requested - well James has done some of that. But maybe I should correct James' version? hehe.
3 cups of salt
3 tablespoons
(these English teachers, do they never give it a rest?)
I do have a genuine question - what is a head of ginger? Usually recipes call for a 'knob' of ginger, but maybe a 'head' is a lot more?
What a great blog!
WONDERFUL!!!!!!!!!!!!!! thanks for sharing that recipe
Hi! I found your blog while I was looking for Kimchi recipes. This is a good one. I miss kimchi a lot so I have to make it myself.
Soosun Oh; Can you give me the recipe for KimChi made from cucmbers? I first ate this in 1975-76, while I was stationed in Camp Casey (Tong Du Chon) South Korea. I have craved this ever since. Thanks; Jim
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