Monday, June 1, 2015

How to Make Kimchi

There was a Korean food fair at one of the supermarkets a while ago and in the excitement, I bought a big box of Lotte Pepero chocolate sticks and a giant pack of chilli flakes because I wanted to make my own kimchi.

Well, all the Pepero sticks have been eaten but the big pack of chilli flakes is still there with nowhere to go. Thanks to YouTube, I have these sensei who will teach me how to make Korean kimchi:

 A simple, straightforward recipe with Napa cabbage, radish, apple, pear, onions, spring onions, garlic, ginger, fish sauce and 4 cups of chilli flakes:


Another interesting recipe but she made/use 10 lbs of kimchi/cabbage! Looks really yummy though when she sprinkled roasted sesame seeds over the fresh kimchi:


Most likely, I'll try this traditional kimchi recipe first since it can be eaten on its own or made into soups and etc. Plus, it's similar to the way one of my Korean students showed me how to do it years ago, without the porridge (or gruel) though :)


- the sweet rice flour can be replaced with all purpose flour.
- Chinese flat leaf parsley and Chinese chives are optional.
- Mild kimchi - 1 cup of hot chilli flakes
- Spicy kimchi - 2 cups of hot chilli flakes

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