Homemade KIMCHI
90 g Korean raddish, cut into strips
24 g onion leeks, cut into strips
200 g rock salt
1.1 kg water
20 g malagkit powder (rice flour), cooked in 300 ml water
25 g garlic, finely chopped
64 ml fermented Korean fish sauce
70 g red pepper powder
6 g ginger, finely chopped
sugar to taste
Procedure:
1. Cut chinese cabbage into halves, do not wash.
2. Put rock salt in between the leaves. Soak in water for 3 hours (more salt means faster soaking time). Wash in running water after soaking.
3. Cook malagkit powder (rice flour) with continuous stirring. It's done when it starts to boil. Allow to cool.
4. Put malagkit paste in a mixing bowl. Add red pepper powder, fish sauce, raddish, onion leeks, ginger, garlic and sugar. Mix well (this is your Kimchi paste).
5. Spread Kimchi paste into individual leaves (make sure all leaves are coated). Fold and seal using the outermost leaf to avoid any spillage.
6. Put the leaves in tightly sealed containers and store in the refrigerator overnight. Continue storage in an ambient condition for 3 more days. On the 4th day it's ready to be consumed.
2 comments
I've been to Korea lately and I just love Kimchi! I'm definitely trying to cook my own Kimchi here in the Philippines. I guess I have bought all the ingredients listed in the recipe except one important thing: the chili pepper. Could you tell me where in Metro Manila could I buy the chili pepper and what brand? Thanks. - doc joey
ReplyDeleteHi Doc Joey,
ReplyDeleteThanks for dropping by here. Do you mean the red pepper powder? You can buy it in any Korean store or Asian Specialty Store. I bet there are a lot in the metro. You can buy any brand as long as it's made from Korea. The one that is found locally does not have a very balanced hotness kasi. Korean chilies are better.