Kimchi is done. I can’t wait to eat it in two days.
MY version of Korean kimchi.
PART ONE: 6 LB napa cabbage cut a slit on the bottom of the cabbage pull apart. Then cut another slit and pull apart. There should be 4 parts to each napa cabbage sprinkle sea salt on each leaf and let sit for 2 hours turning it over every 1/2 hour. Then after two hours rinse off each leaf.
PART TWO: Kimchi paste.
2 cups of water
2 Tbsp mochiko
mix well over medium high heat till it comes thick. Cook for about 6 min or so. Then add 2 Tbsp brown sugar mix well and cool completely.
PART THREE: For the blender. `Add
1/2 cup of garlic cloves
2 tsp ginger
1 cup yellow onion (cut into chunks then put into 1 cup measuring cup.
Add kimchi paste in the blender. Blend till well blended
together. Then add
1/4 cup salted Korean shrimp
1/2 cup of fish sauce
Blend well till well mixed together.
PART FOUR: Veggies
3 bunch of green onions slice into 1-2 inch length.
1 Japanese daikon or a small Korean radish cut into match sticks
measuring to 2 -2 1/2 cups of match sticks. Then put kimchi paste into a large bowl add veggies to kimchi paste. Then add 2 -2 1/2 cups of Korean chili pepper flakes. Mix well.
PART 5:
Cut cabbage into bite size pieces. Drain the water out of the cabbage. Put into a big bowl. Add kimchi paste with veggies. mix well into each cabbage leaf. Then store into canning bottles. Push
the kimchi down in the bottle. Then cover and let sit on your counter for about 4 days. In the summer 3 days. Then refrigerate.
I grew up in Hawaii. My mom was Korean and my grandparents
were from Korea in the late 1800's they moved to Hilo Hawaii. My mom and her sister made homemade kimchi all the time. But they used fresh red chili peppers from their garden not Korean pepper flakes. Well I kind of modified it. She also used Chinese fermented shrimp paste and not the Korean salted shrimp. Maangchi's Recipe kind of help me modify what I knew from my mom. Hope you like it.