Kimchi is one of my favorite Korean food. It’s a staple of Korean food, and one I like to order every time I’m at a Korean restaurant. But first of all, a little background.
I’m a massive fan of food. For me, it’s one of the most essential and fundamental pleasures of life, which is why I love going to the restaurant or cooking. And it’s why I love going abroad, because that why I get to taste everything! I especially like Asian food, whatever it may be, Korean, Chinese, Japanese, Indian… As long as it’s edible, I’ll eat it, and most likely liked it.
This is why I wanted to share with you a recipe for Kimchi. For a few years, I’ve tried a lot of recipes for Kimchi, mainly from Korean websites. So this recipe is kind of a mix of all of the recipes I’ve tried over the years. And it mixes what I like most about all of them!
I’ve tried a new plugin for the recipe part of my blog. Feel free to tell me how you feel about it. And if you know a better one, absolutely feel free to say to me! I’m always looking for a way to improve my cooking. And I got to say, with the lockdown nowhere near ending in France. I could use the occupation. And making Kimchi is one of the best occupations I can see.
- 1 Chinese cabbage
- 2 tablespoon salt
- 1 tablespoon sweet rice flour
- 4 tablespoon fish sauce
- 1/2 cup Korean chili flakes
- 2 tablespoon sugar
- 3 cloves garlic
- Dissolve the salt into 1 1/2 cups of water.
- Chop the cabbage and put it to soak into the saltwater. The water has to cover all of the cabbage for it to properly soften the cabbage. If it doesn't feel free to add more water and salt. Soak it for at least 4 hours, so that the cabbage may be properly softened.
- Mix the flour and 1 cup of water into a pan. Put it to cook on medium heat, and mix until the mix thickens. Once the water/flour mix has thickened, put it in a mixing bowl.
- Then, mix in the chili flakes, the fish sauce, and the sugar. Then, allow the mix to cool before adding in the pressed garlic.
- When all this is done, rinse the cabbage to remove the rest of the saltwater from it. Then, add the mix to the cabbage. When you do that, make sure that every bit of cabbage is coated with the mix.
- Transfer the coated cabbage into a jar, and then enjoy!
- I prefer to wait a bit before eating it, like 2-3 weeks. That way it's perfectly fermented for me!
I prefer to wait a bit before eating it, like 2-3 weeks. That way, it’s perfectly fermented for me!
There you have it. As I said before, this kimchi recipe came from a few years’ worth of testing different recipes. I’m by no mean pretending it’s an authentic recipe, but it’s one I liked best. And it’s the one that tastes the closest to the one served at my favorite Korean restaurant in my hometown. Which is the first Kimchi I’ve ever tasted, beneath you can see the Kimchi I made!
If you have any questions, feel free to comment below!