One of the skills you have to develop when you have a Korean husband is making Kimchi. Why? For one reason, a meal will never be complete without it for Koreans. Meaning, Kimchi sa umaga, tanghali at gabi. Isama mo na ang meryienda. Also, Koreans believe that “ Kimchi a day keeps the doctor away” .
There are hundreds of varieties of Kimchi made from cucumber, radish, turnip, onion leeks , squid, as a main ingredient but napa cabbage is the most common. Also, everyone has their own way of preparing Kimchi. Today, I am going to share my own style which is less complicated minus your friendly food processor.
My mother-in-law told me that Kimchi was packed with nutrition our body needs like dietary fiber, vitamin a and c. Had Popeye known it, he would have preferred Kimchi over spinach.
Here are the ingredients you need for making Kimchi:
3 tablespoon red pepper flakes
(or according to taste)
( you may also use radish)
5 cloves of Garlic
1-2 teaspoons Sesame oil
2-3 tablespoons Fish sauce
( you may use shrimp paste)
1 tablespoon of roasted Sesame seeds
Six easy steps to make Kimchi
1. Prepare a large basin with salted water.
2. Remove the outer layer of the cabbage that has little holes and discoloration.
3. Slice the center of the cabbage and remove the core.
4. Soak the cabbage into the salted water for thirty minutes, but if you are not in a hurry you may let it sit in salted water a little bit longer until the cabbage is rubbery.
5. Using a colander, drain the cabbage. Squeezing as much water from the leaves as possible. Set aside.
6. In a bowl, combine the minced garlic, onion leeks, red pepper flakes, fish sauce, sugar and the julienned carrots. Then add the napa cabbage and mash them with your hands. Take note with your HANDS.
Put the Kimchi in an air-tight bottle or food storage container. I prefer glass bottle.
Enjoy your Kimchi!