Korean
Kimchi
I’ve been making Kimchi since highschool. Since I grew up in a vegetarian household, it was hard to find Kimchi without fish and even harder to find them without onions/ garlic, yes no garlic. Since, then, Ive been on a mission to find a recipe that accomodates those dietary restrictions. I’ve taken inspiration from the one and only Maangchi and have altered the recipe to our liking.
Ingredients:
Kimchi
2 Napa cabbages (4lbs)
Daikon Radish- matchstick
Carrot- matchstick
Sauce
1 Apple
1 Korean pear
1 knob ginger
* Blender or food processor.
Then add in,
1 1/2 cup crushed red pepper. Set aside
Rice mixture
2cup water
2 tablespoons glutinous rice flour
2 tablespoons sugar
Mix water and flour together first
Add in sugar after mixture is thick
Set aside and let it cool completely then add to the pear and apple.
^Mix all together with carrot and daikon.
When kimchi feels rubbery, drain water and rinse kimchi. Squeeze all water out.
Kimchi
2 Napa cabbages (4lbs)
Daikon Radish- matchstick
Carrot- matchstick
Sauce
1 Apple
1 Korean pear
1 knob ginger
* Blender or food processor.
Then add in,
1 1/2 cup crushed red pepper. Set aside
Rice mixture
2cup water
2 tablespoons glutinous rice flour
2 tablespoons sugar
Mix water and flour together first
Add in sugar after mixture is thick
Set aside and let it cool completely then add to the pear and apple.
^Mix all together with carrot and daikon.
When kimchi feels rubbery, drain water and rinse kimchi. Squeeze all water out.
Notes:
*Results Vary from image to image. *I’ve noticed that usually the best fermentation is at 2 months, where its perfectly pungent, sparkly, and still retains its crunchiness.