Sunday, January 31, 2016

In the land of kimchi

I am a huge fan of kimchi. Back in the days, I bought it in large quantities, inexpensively in Koreatown in LA. These days it is vastly overpriced up here in Maine, where there are only a few Koreans who know how to make it and napa cabbage seems also to quite pricy in the winter. Nevertheless, home-made kimchi to the rescue.

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
Cut napa cabbage into bite-size pieces. Wash and soak the cabbage for a few minutes. Then salt the cabbage in a large bowl and let sit for 1.5 hours. Every 30 min gently mix and turn over the cabbage. After 1.5h, rinse the cabbage and drain.

Meanwhile make…

  • 3 cup of water
  • 1/2 cup of white sweet rice flour
  • 1/4 cup of white or coconut sugar
In a pot, hit the water with the rice flour and constantly stir. With in 3-5 min, the porridge will thicken up. Add the sugar, and stir some more for 1min. Take off heat. Let cool to room temperature.


Ginger-garlic paste:
  • 1 cup of peeled garlic cloves
  • 2 TB of fresh ginger
  • 1 cup of fish sauce
  • 1 medium sized white onion, peeled
Place in food processor and process for 1 min.


Porrigde-Chili paste:
  • 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.
  • Add
    • 2 carrots, thinly sliced
    • 1 cup of daikon, thinly sliced
    • 1 bunch of scallions, sliced on an angle
  • Mix the vegetables in the paste.


Make kimchi:
  • 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.
I made a separate smaller portion in a glass jar, which will ferment in room temperature so it ferments faster.

Serve with rice, sesame seeds and beef, or just as a side.

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