My First Mixed Kimchi Recipe

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    • #66349
      AceBite
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      The recipe is also found on my blog post. Here, I talk about my first experience with kimchi and lots of other stuff.

      Here, I not only made cabbage kimchi but I also made radish and carrot kimchi because I had excess carrots and rdish I bought from the super market. .I will later learn not to buy cabbages from a supermarket because they’re more than 3 times more expensive, I’m not even exaggerating. They’re of lower quality, and they’re smaller compared to those bought from my local fresh market where their produce is straight from the farms.

      Here’s the recipe:

      Ingredients

      Porridge Base

      Sugar, 2 tbs
      Glutinous Rice Flour (called locally as Malagkit, though this can also refer to glutinous rice)

      Porridge Vegetables

      Korean radish 350 g
      Ginger, 50 g
      Carrots, 250 g
      24 Garlic cloves
      White onion, 280 g (140 g each)
      1 – 2.5 cups of red pepper flakes

      Vegetables

      Chinese cabbage, 1.60 kg
      Korean radish, 750 g
      Carrots, 250
      Spring onions, 105 g

      Procedure

      Preparing the Porridge Base – This can be done while or before you’re salting the vegetables. The point is to allow the mixture to cool completely.

      1.Into 3 cups of water, add 1/2 cup of glutinous rice flour and 2 tbsp of sugar
      2.Put over medium heat for 10 min or until the flour is completely incorporated with the water
      3.Stir or whisk constantly to not burn the flour
      4.Set aside and let completely cool

      Salting the Cabbages, Carrots, and Radishes

      1.Cut off the excess core and leave just enough to keep the
      2.Remove the outermost leaves if they are dirty, if they are completely clean, you can just leave them on
      3.Take the tip of your sharp knife into the white part of the cabbage then cut down into half and very gently split them apart with your hands
      4.Do Step 3 with the halves, now making quarters
      5.Wash the quarters thoroughly
      6.Salt between the leaves and let sit for 30 minutes
      7.Turn the whole bunch and let sit for another 30 minutes
      8.Do Step 7 again, salting the cabbages for a total of 1.5 hours now
      9.Dice the carrots and radish to about 1 in cubes
      10.Wash the cubes
      11.Turn the cabbages over
      12.Place the cubes at below the cabbages
      13.Let them salt for 30 more minutes
      14.Rinse everything thoroughly, I rinsed my cabbages and cubes 4 times. If this step is not done properly, the kimchi will be very salty and will not ferment well.

      However, if there is too much salt or it was not rinsed properly, Maangchi has a suggestion. Her suggestion is to add 1/4 in thick slices of radish between the kimchi and that should dilute the salt. My suggestion would be to add more porridge and some more water.

      Preparing the Porridge: Adding the Vegetables

      1.Transfer the cooled flour mixture to a large mixing bowl
      2.Julienne (slice into thin strips) the carrot and radish and then add to the cooled flour mixture
      3.Finely slice the green onions and add to the cooled flour mixture
      4.Add 1 – 2.5 cups of red pepper flakes (the amount depends on your taste) to the cooled flour mixture
      5.Mince or blitz blend 24 medium cloves of garlic (it sounds like a lot but it really isn’t overpowering, if you want a more garlicy flavor, you can add more) and peeled ginger and add to the cooled flour mixture
      5.Add 1/2 cup of fish sauce to the cooled flour mixture
      6.Mix everything thoroughly
      7.Mixing the Porridge and Vegetables

      Mixing is really pretty simple. Just take the porridge and rub it between the leaves of the cabbages.
      Once you’re done, put the cubes in the mixing bowl and mix them well preferably with your hands

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