Kimchi

I love any kind of salads and pickles. Kimchi is one of those pickles that I enjoy a lot. Kimchi in Korean cuisine is a traditional dish. There are many kinds of kimchi recipes made from salted vegetables. I have attached some photos some of different kimchi.

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Kimchi was traditionally made in large amounts and then stored in ceramic jars to keep cool. It’s delicious, hot and easy to make.

As you see in the following photos, kimchi is very red due to chilli powder. In some areas of Korea, kimchi is made with less salt and chilli so it is brighter colour and in some area is made with more salt and more chilli powder, therefore, it is deep red colour and very hot. So using chilli powder would be based on your taste, if you enjoy hot dish, so add as much as you like, but in my recipe I made a mild taste kimchi.

This is traditional style kimchi.If you have never made kimchi , this is good chance to learn how to make traditional and easy kimchi.

Ingredients

500 g napa cabbage
6 tbsp salt
1 tbsp white or brown sugar
1 tbsp plus 1 tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
1 cup water
3 cloves of garlic, coarsely chopped
2 ½ ginger, coarsely chopped
1 small onion, coarsely chopped
2 tbsp fish sauce
1 tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
1 tsp black pepper
2 spring onions, finely chopped
1 carrot, cut into matchsticks
1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour.

Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly.

For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix.

Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves.

Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling.

You might serve kimchi with rice or soup.

IMG_20181013_125452 IMG_20181013_125621 IMG_20181013_125502 IMG_20181013_125626 IMG_20181013_125623 IMG-bf61341a4b1d2e6d926c70611436217a-V IMG-bcd326326c4842b92b8cdf885d6e8f5d-V IMG-1cb4d9d3646fd4c322b7029d59e02a57-V IMG-a7feece3fe629cc82dbef14feabfcc32-V IMG-ad25765b57d440d4e41785842bd7033c-V IMG-8f66f4559bc85815e81b70fc89ae30fe-V

Kimchi

Ingredients

500g napa cabbage
6tbsp salt
1tbsp white or brown sugar
1tbsp plus 1tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
1 cup water
3 cloves of garlic, coarsely chopped
2 ½ ginger, coarsely chopped
1 small onion, coarsely chopped
2tbsp fish sauce
1tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
1tsp black pepper
2 spring onions, finely chopped
1 carrot, cut into matchsticks
1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour. Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly. For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix. Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves. Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling. You might serve kimchi with rice or soup.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website. View more posts