Joe's Kimchi
Ingredients
Fresh
- 2kg Napa cabbage
- 1/5 Diakon Raddish
- 2 Carrots
- 6 Spring onions
Paste
- 2 tbsp Glutinous rice flour
- 300ml veg stock
- 1 Apple
- 1/2 cup Gochugaru
- 2 tbsp Soy sauce
- 1 Onion
- 10 cloves of garlic
- 2 tbsp inch ginger
- 1 tbsp sugar
Method
- Cut cabbage up and wash.
- Leave cabbage to drain for 1-3 hours
- Add salt to cabbage in a bowl and leave for 2 hours
- Empty water from cabbage
- Add glutonous rice and veg stock into a pan and cook until it thickens and bubbles. Take off heat
- Blend paste ingredients except gochugaru
- Add paste, fresh ingredients, and gochugaru together in bowl and massage together
- Add to a sterilised container
- Allow to ferment for 2 weeks and then store in fridge. Remember to burp once a day!
This is maybe a day after making. We placed a bag of water on top to remove as much air as we could during the first few days.
This is after 5 days. We had eaten some. Couldn’t resist!