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KIMCHI MAKING BY USING LOCAL PRODUCTS

KIMCHI MAKING BY USING LOCAL PRODUCTS

       Greetings everyone, are any of my fellow readers a fan of kimchi? Sick of the expensive low quality kimchi that are a total ripoff? Well, you are in luck because today, I'm going to sharing my secret recipe on how to make 'mak-kimchi' without the trouble of finding any of korean ingrediets. 'Mak' means carelessly or roughly in Korean. The kimchi recipe that I'll be sharing requires local ingrediets. Yes, you read me right, I only used local ingredients for my kimchi. Of course some tweaks are required since we are abandoning the vital ingredients required to make authentic kimchi. So? What are we waiting for? Lets get our kimchi making party started!!
       So first, I'm going to be listing the ingredients required to make the kimchi.
For salted cabbage;
  • 1 head (1kg) of wongbok cabbage
  • 1/2 cup of salt
  • 1 cup of water
for the kimchi paste
       Ingredient A (blended)
  • 8 cloves of garlic or more to taste
  • 1 or 1/2 inch of ginger
  • 1 big bulb of holland onion
       Ingredient B (julienned)
  • 1 whole carrot
  • 1/2 white radish (optional)
  • several stalk of spring onion
      Ingredient C
  • 3 tablespoon of sugar/brown sugar (to taste) *sugar are used to fight the bitterness of local chilli powder*
  • 1 cup of local chilli powder (can be added or reduced to own preference)
  • 1 cup of fish sauce (added or reduced to preferred taste)
As you can see, there are no exact measurement in my ingredients, in cooking, it is our control to tweak the recipe to our own preference. So, with that said, lets get started.


The first step of making the kimchi are to salt the cabbage, in my version, I would first split the cabbage into 4 proportionate piece and removed the hard core. Then, I chopped them into exact 1 inch per piece. This are done to make the salting process easier and shorter. 
In a big bowl, wash the cut up cabbage cleanly and rub the salt thoroughly. Then, add 1 cup of water to submerge them and leave them to salt approximately 1 or 1/2 hour. Do toss them now and then to ensure that every piece are salted properly.

     Whilst the cabbage are being salted, use the time to make kimchi paste. Eventhough the recipe I wrote states that I used 8 cloves of garlic, I used whole pumpkin of garlic to enhance the taste of garlic in my kimchi. But if you are not a fan of strong smell of raw garlic, you can stick to the recipe. For the ginger, I chopped them into smaller pieces to make them easier to be blended. Don't have a blender? You can use a mortar instead and pound away until they turns into soft silken paste. For the onion, I chopped them into smaller pieces for the purpose of making them easier to be blended. If you are using a blender to turn them into a paste, just add a little bit of water alongside the ingredients. You want the paste to be thick, not runny and watery.


      For Ingredient B, you can chop them into any preferable size and it doesn't have to be julienned.
In a big bowl, combined Ingredient A, Ingredient B and chili powder from Ingredient C. Mix them thoroughly. Then, add 1 cup of fish sauce and sugar into the mixture, mix them well. My tips? Have a taste of the paste now and then to ensure that the paste tasted just right for your taste buds. If you find the taste are a bit lacking, feel free to add more chilli paste and fish sauce.

      For the cabbage, toss them up and rinse several time to ensure that they are clean from any excess salt. Have a taste with several pieces. We want them salty but not too salty to ensure a perfect osmosis process for the kimchi. Dry them from any excess water. We don't want our kimchi to be too watery and the excess water could make the kimchi taste bad from any bad bacteria.

     Add the salted kimchi into the paste and mix thoroughly. Do be meticulous and make sure that every leaves are coated with the paste to ensure maximum taste.


     Finally, store the kimchi into an air-tight container. A clean glass jar would be perfect but a plastic jar could also do the trick. Do keep in mind to leave some space in the jar for the kimchi will ferment and we don't want their juice to overflow.
 
     There are several way of storing the kimchi, One is where you let them ferment for 24 to 28 hours over the counter in room temperature to quicken the fermentation and then store them in the refrigerator. Or two, where you can immediately store them in refrigerator and let them ferment slowly there. The kimchi made can last up to months if they are being stored properly.
      Oh, the paste can also be used to make kkaktugi or cubed radish kimchi and oi sobaegi or  japanese cucumber kimchi. The process is the same, salt them first and then mix them away with the same paste.

If you guys make them, do share the picture with us okay. ;)
Until Next Time.

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