Spicy Kimchi (GF, WF, DF, VG, V)
Fermenting your own veggies can be a great way to introduce beneficial microbes into your digestive system. First, you have to be prepared to do lots of chopping and your kitchen would be in a mess when making kimchi. The good thing about making your own kimchi is that you can store them in your fridge in different containers and have enough to last you months.
Homemade kimchi is healthier, as I have adapted Maangchi’s recipe to exclude fish sauce.
Equipment: Large steel bowl for mixing kimchi, Large basin for soaking kimchi, Blender/Food processor, Large airtight pyrex container to keep your kimchi.
1 Chinese cabbage, salt, brown sugar, sweet rice flour, water, garlic, ginger, onion, korean hot pepper flakes, leek, green onions, carrot, radish
- Cut the cabbage lengthwise and remove the cores. Chop them up to bite sized pieces. Soak the cabbage in a large basin of water. Add 1 cup salt and mix. Every half an hour, mix the cabbage from bottom to top so that it is salted evenly.
- The total salting time would be 1 1/2 hours. After that, rinse the cabbage in water 3 times and drain.
- On the heated stove, add 3 cups water and 1/2 cup sweet rice flour. Bring to boil, stir consistently. Add 1/4 cup brown sugar and stir. Allow the rice paste to cool.
- In a food processor, add: 1 cup crushed garlic, 1 cup onion and 1 tbs ginger. Blend on high into a paste.
- In a large steel bowl, add the blended paste, 1 cup hot pepper flakes and rice paste. Mix well.
Time to chop the veggies:
Chop and place into the steel bowl: 10 sliced green onions, 2 cups chopped leek, 2 cups radish and 1/4 cup thinly sliced carrot. Add the chinese cabbage last and mix everything well. Remember to wear gloves while mixing, as the hot pepper flakes can irritate the skin.
Lastly, place the freshly made kimchi into a glass container. I left mine out at room temperature for 1 day to ferment. Then place it in the fridge the next day.