DIY - Kimchi

My family loves kimchi, a type of Korean fermented vegetable. Everytime when we purchased a container of it, it won't last more than 2 days. We can eat it with rice, or mix with soup or dump it into the instant noodles. Don't underestimate by it's 'fermented' word to it. Kimchi is actually contains lactic acid that destroys harmful germs in our bodies, rich in fiber, good for our intestinal health, lowers cholesterol and low calories.

Since the family love it so much, I actually had tried to make a batch last week and produced a jar of kimchi, it wasn't up to my expectations but my aunt said it's just nice (but I still don't think so!). Since now it's already gone down to half jar left (my godness, I think I need a tajau suda ni!) so I decided to make some more. Afterall, buying kimchi from the stores are kinda costly and when I searched for its recipe in the internet, all it needs are just some little work and patience, then you can have your very own kimchi in the kitchen! So, here's my own version of kimchi, to suit the 'sabahan' taste a bit.

Presenting.....yours truly!!! ^^ hahahahaha~

Half cup of salt, chili powder, garlic and fish sauce (3-5 tablespoons).
Note: I am using rock sea salt here, so it's very salty and the fish sauce too was salty. If you don't have fish sauce, it's okay. You can replace it with another 1/4 cup of salt. If you are using fine salt, you need at least please add another 1/2 cup from the above measurements. As for garlic, you may also add ginger if you like. But I prefer garlic more so I didn't put ginger this time. There are no specific measurements how much garlic or ginger needed, you may put as much as you like.

I am making 2 types of kimchi this time. Chinese cabbage + white radish (Ration 1:1) but you can also use just plain radish, or only the chinese cabbages (you can also use the normal cabbages if you like). Again, it's up to you.

2nd one is Chinese cabbage + china green radish..again, I'm using the 1:1 ratio. If any of you never been to the market before, take this photo and show it to the vegetable seller and tell them this is what you want. =p

Peel and cut the radishes about 1 - 1.5 inches long. Not to thin or too small though as the fermentation process will make the bits getting smaller.

Clean and cut the chinese cabbages, also in about 2 inches size. I prefer to leave the leafy part bigger than the stem. No worries about the size now as it will get smaller during the fermentation period.

Mix cabbage and radish in a basin or big bowl. Put salt in (leaving only about 3-4 tablespoons for later use) and toss it with your hands as you would do with making salads. Gently squeeze it while mixing with the salt. After every bit of the vegetable seemed to be coated with salt, pour some water and let it sit for about an hour.

Garlic chopped. I love it this way, but you can leave it whole cloves with only the skin peeled off if you don't like to have bits of garlic in every bite. Up to you lah....

Chilli powder (1/4 cup) + garlic + remaining salt + fish sauce

Mix it all with some water to make a fine paste (not too thick or too watery). You may taste it and just add more salt, chilli power, garlic according to your taste.

Okay, here's the messy part. Drain the vegetables and rinse it once with water, drain again. Put it in a basin and pour in the paste and mix it with your hands. (Make sure your hands are really clean aaa....) Owh, you may also add some spring onions to add some color if you want to.

Mixing some more, while gently squeeze it in and rub the paste throughly.

Once done, place in the jar bit by bit...

Gently press the kimchi down to enable more space to put more...

Ah yes, do not throw away the brine (excess water from the mixing bowl). Pour it into the jar as well.

This is the 2nd jar. I made 2 jars altogether. Seal the bottle/jar with a plastic bag but don't capped it too tight as there will be air bubbles formed and it might leak a bit after a day or two. Place it in a cool, dark place for 2-3 days and you can put it in the refrigerator after. The longer it fermented, the tangier it gets. ^^

Tada!!! This is how it looks like when it's done and ready to eat! Well, actually this one's is from my 1st batch...it doesn't look nice though..hehehehe....amatur baa....

Kimchi is good as an additional flavor to the soup (especially fish), or just simply serve it cold as a side dish for your meal, or you can make kimchi fried rice!

Have a nice day everyone! =)