Welcome back to my little corner of the internet!
Do you know when you first try a new food and you are not impressed, but the more you eat it and the more you grow fond of it? Well, this happened to me with Kimchi.
My very first encounter with Kimchi was when I was living in Japan. At first, I tried it tasted odd and strangely sour and spicy. But somehow I kept on bumping into it and eating it, in order not to offend the hosts and people offering me this strange pickle. And after one year, I was hooked. I love this shit now. I could bathe in Kimchi. I could eat it with (nearly) anything.
But since I do not live in Korea or Japan and the size of a package of Kimchi is ridiculously small, I had to start brewing – or rather fermenting – my own.
So, here goes my very spicy and highly addictive Kimchi recipe.
1 Napa cabbage or Chinese cabbage
4 tbsp sesame seeds
4 tbsp Gochujang paste (alternatively chili powder and soy sauce)
2 cloves of garlic, crushed
2 cm ginger, minced
1/2 apple, grated
2 tbsp sugar
8 tbsp chili flakes
100 ccl water
2 tbsp flour
First, wash your cabbage, peel the leaves and roughly chop them. Put the cabbage in a plastic bag and add a few heaps of salt. Shake it well and close it tightly, being careful to remove all air. Place this bag into another bag and close this one, too. Now put some heavy books, weights or anything heavy on top of it. It is important that the air is almost completely gone from the bag, in order to avoid a huge mess, caused by the bag exploding under the weight – not that this has ever happened to me…
Leave it for a day.
Wash the cabbage very well to drain the salt. Rinse it and leave it to drain for approximately an hour.
In the meantime, start to make the sauce for your kimchi. Mix sugar, sesame seeds, chili flakes, garlic, ginger, the apple and the Gochujang in a bowl.
Heat up the water and mix the flour in very quickly to avoid any lumps. It should resemble a gooey consistency.
Mix the water and the sauce. Now mix the sauce with the cabbage. Mix it well to evenly distribute the sauce over all the cabbage.
Place it all back into a bag. Remove the air from the bag and close it tightly. Place the bag in an air-proof container and put it all into the fridge. If it smells, place the container into another container. Leave it to ferment for at least 3 weeks.
The kimchi should become sour. You can keep it approximately 3 months refrigerated.
Do you like kimchi? Do you have any food you did not love at first, but that you’ve grown to like it? Let me know in the comments below.