Few weeks ago, I decided to make my own kimchi. I did it mostly because many Korean recipes that I wanted to try require the use of kimchi and store-bought kimchi are so rare here in SP. Many years ago, when I was still a secondary school student, I used to make bottles of kimchi and store them at home because I really liked them a lot. Even my grandmother likes it, so we are like two big fans of these pickled vegetables. Experimenting with it again now, I was half expecting it to fail. But thank God, it turned out to taste exactly how I would like it to be. I got this recipe for kimchi from Maangchi.com, a website owned by a cute Korean food blogger who generously shares all her recipes too. Of course, I did some alterations in the recipe as some ingredients cannot be found here in Malaysia. Still, thanks to her recipe, my bottle of kimchi turned out be quite pleasing and useful for many other Korean dishes.
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Ingredients:
500g of napa cabbage (or also known as chinese long cabbage)
1/4 cups of salt
For the porridge
1 cup of water
1/8 cup of glutinous rice flour
1 tbsp of sugar
For the kimchi paste
1 1/2 tbsp of fish sauce
3/4 cups of hot pepper flakes
4 cloves of garlic
1 tbsp of minced ginger
1 small onion
3-4 stalks of green onion
1/2 cup of radish (julienned)
1/4 cup of carrots (julienned)
