Homemade Kimchi

Homemade Kimchi

/ Blog / 0 comments

Kimchi can be eaten with basically everything or to make kimchi soup, kimchi hotpot or kimchi pancake. It’s the “super food” with all the good benefits from fermentation.

Recipe & Photo: Alex Tran

PREP TOTAL TIME SERVINGS
30 mins  1hr  10

Main ingredients:

  • 1.5 kg Napa cabbage (Wombok/Chinese cabbage)
  • 1 bunch of spring onion (more or less up to you)
  • 1 carrot
  • 1/2 big brown onion
  • 1/2 apple
  • 1/2 sand pear or Asian pear
  •  5 garlic cloves
  • 1/2 cup chilli powder (adjust up to your taste)
  • 1 cup sea salt
  • 4 tablespoons cooked glutinous rice (can be replaced with rice congee or porridge)
  • 2/3 tablespoons fish sauce
  • 1 tablespoons small dried shrimps
  • About 10 dried Asian white anchovies

Method:

  1. Cut cabbage into two or four pieces, up to the size. Wash through. My cabbage is quite big (1.5 kg), so I cut it into quarters. Try to trim the hard white root but leave all the leaves attached.
  2. Dissolve 100g sea salt into 1 litter of cold water. Soak and thoroughly wash cabbage in this salty water. Drain out the water. Use sea salt to rub the cabbage thoroughly, pay attention to the white bits as they are the hard ones. Salt will help to drain liquid out of the cabbage and start pickling. Leave them for 4-5 hours, sometimes it needs 6-7 hours until the cabbage is soft enough to be fold without breaking into pieces. But do not leave it too long or the final product will lose its crunchiness. Wash the sea salt out then drain the liquid off.
  3. Toss dried shrimps and anchovies, and then used mortar and pestle crush them into powder. Also use mortar and pestle to crush garlic, apple, pear and cooked glutinous rice separately. Put all in a bowl; add chilli powder, fish sauce; then combine all together to make chilli paste (or sauce). If it too thick, add some water, but the consistency must be mayonnaise-like.
  4. Peel carrot and brown onion, thinly slice. Cut spring onion into 4-5 cm long. Mix all vegetables with chilli paste.
  5. Rub the chilli vegetables on every single cabbage leave, pay attention to the root. Fold each piece, then put into containers of jar. Push the cabbage down hard. If the Jar is too big, use a piece of baking paper to cover the cabbage (lie a cartouche), then push down hard, finally use some weight to put on top before closing the lid.
  6. Kimchi should be done in 1-2 days in warm place. If storing in fridge, it will take 10-30 days to be ready.

 


 

Related Posts

  • Pork Dumplings
    Pork Dumplings

    Jiaozi is a traditional Chinese dumpling, originates from the Northern region of China. The dumpling consists of juic...

  • Gado-gado salad
    Gado-gado salad

    Pack this Indonesian street food in cups or jars for your next picnic. You’ll be surprise how good boiled and fresh v...

  • Vietnamese crispy pancake
    Vietnamese crispy pancake

    Banh xeo is a savoury pancake fill with prawn, pork and bean shoots. Its name literately translates as ‘sizzling cake...

RECENT ITEMS

Coconut bowl of tropical fruit salad

2017-11-20

Grilled scallop with mango salad

2017-11-20

Green mango anchovies salad & caramelised pork belly

2017-11-07

Cabbage slaw with fried tofu and cashew nuts

2017-10-30

Flowers at Rice Kitchen's Sunday Brunch

2017-10-24

Mini Mango Cheesecake

2017-10-10

We want to support at-risk and disadvantaged youths in Vietnam with KOTO

2017-10-02

Coffee with egg by Tracey Lister

2017-09-25

Golden syrup for mooncakes

2017-09-20

Chicken stuffed tofu

2017-09-17

Beef kohlrabi salad

2017-09-10

Celebrate the season with botanmochi and ohagi

2017-09-03

Sizzling steak and eggs

2017-08-28

Meet the winner of our stunning DIY dinner party prize pack

2017-08-24

Quick chicken mince omelet

2017-08-20

Winter melon and meatball soup

2017-08-14

Candied Kumquats

2017-08-07

Caramelised clay-pot fish

2017-07-31

Vietnamese sweet and sour fish soup

2017-07-26

Orange chiffon cake with sour cream icing

2017-07-18

Making Dumpling Wrappers and Folding Technique

2017-07-14

Pork Dumplings

2017-07-14

Tips to involve young kids in the kitchen

2017-07-07

{Style Tip} Purple Winter theme

2017-07-03

Hokkien mee (Singaporean-style seafood braised noodles)

2017-06-27

Ruby tart (chocolate and pomegranate tart)

2017-06-22

Prawn and pork hu tieu noodle soup

2017-06-14

Tamarind and fresh ginger cake with lime glazing

2017-06-06

Bún bò Huế - spicy beef noodle soup

2017-06-01

Congee with ground chicken

2017-05-30

How to throw a perfect winter party

2017-05-23

Spiced orange syrup cake & honey chamomile tea – Mother’s Day treats

2017-05-08

Deconstructing Vietnamese Coffee {Hanoi Style}

2017-05-02

Gado-gado salad

2017-04-28

Vietnamese crispy pancake

2017-04-19

Longan – the Dragon Eye fruit

2017-04-09

{Recommendation} Lili and Anh’s favourite Vietnamese eateries in Melbourne

2017-04-03

Introducing Rice Kitchen’s Tasting Feast Box!

2017-03-31

Mapo Tofu

2017-02-20

Prawn and fish tofu tom yum soup

2017-02-20

Stir-fry Pho Noodle with Beef

2017-02-20

Chicken Pho Noodle Soup

2017-02-20

Homemade Kimchi

2017-02-20

Pho Stock Tips and Techniques

2017-02-20

Pho spices, DIY or use the pre-pack?

2017-02-20

Pho noodles: fresh vs dried?

2017-02-20

Best ever pho bo – Vietnamese Beef Noodle Soup

2017-02-20

Deconstructing the art of making Kimchi

2016-09-13