A few years ago, I made a first batch based on a video vom Maangchi. She’s my kimchi queen, she is just super cute. She has another video on youtube, ‘easy kimchi’. So, it was a kimchi making Saturday afternoon, and a basmati rice and fresh kimchi kind of dinner. Yum!
It’s best to watch the video for more instructions. I am just writing up the ingredients.
Easy Kimchi (according to Maangchi):
- 10 pounds of napa cabbage (adjust the recipe if you use less. I used 7 pounds).
- 1 cup of kosher salt
- 3 cup of water
- 1/2 cup of white sweet rice flour
- 1/4 cup of white or coconut sugar
- 1 cup of peeled garlic cloves
- 2 TB of fresh ginger
- 1 cup of fish sauce
- 1 medium sized white onion, peeled
- Mix the cooled porridge with the ginger-garlic paste.
- add 1-2 cups of chili flakes (just 1/2-1 cup if you don’t like it too hot)
- mix it all up.
- 2 carrots, thinly sliced
- 1 cup of daikon, thinly sliced
- 1 bunch of scallions, sliced on an angle
- Mix the vegetables in the paste.
- Prepare a large storage container with a tight fitting lid. You will store the kimchi in the fridge to ferment for a few weeks.
- Put on some rubber gloves.
- In a bowl, mix a portion of salted, drained cabbage with a laddle full of chili paste. Mix up, and place in storage container.
- Mix until all is mixed up and placed in storage container.
- Place in fridge and wait for fermentation. It will start after 2 days, and smell slightly sour.
Serve with rice, sesame seeds and beef, or just as a side.