Kimchi Recipe 김치

These photos of my kimchi recipe tutorial were actually taken in December so it took me more than 3 months to finally upload it. Kimchi is one of my all time favorite dishes and I crave for it almost 24/7! And I thought this recipe would go hand in hand with my *HUGE ANNOUNCEMENT* because I'm going to Seoul to study for one semester. I'm super stocked and I can't wait to taste all the delicious food, see my friends and just get to know the country better! 

So here is my rather easy kimchi recipe: 

Ingredients: 5 Tbsp. of Hot pepper flakes, three spring onions, one onion, one apple, one carrot, one Napa cabbage, a thumb piece of ginger, about 6-8 gloves of garlic, 100 gr. of salt, 100 ml of fish sauce, 1 1/2 Tbsp.brown sugar, 1 1/2 Tbsp. of rice flour, water

1. Step: Cut the cabbage into quarters and remove the cores

2. Step: Chop that into bite size pieces

3. Step: Soak the cabbage  in cold water for about 20 min 

4. Step: Sprinkle the salt into it and let it sit for 30 min

5. Step: Turn the cabbage over and repeat that process for 3 times (about 1 1/2 hours). After that rinse the cabbage under cold water for 3 times and than drain it

6.Step: Meanwhile take the rice flour and mix it with a little bit of water and boil it till it gets to a porridge consistence. And don't forget to stir at all times

7. Step: Mix in the sugar and let it cool down

8. Step: Puree the garlic, ginger and onion 

9. Step: Stir in the rice flour porridge into the puree

10. Step: The last step for the marinade is to add the hot pepper flakes, you can adjust the spiciness to your taste. I like mine low to medium spicy

11. Step: Cut the carrot, apple and spring onions into small pieces

12. Step: Mix the vegetables into the marinade 

13. Step: Add everything into the drained cabbage and mix it well. I prefer using rubber gloves while doing that so I can really make sure that every is covered

That is the finished result! You can cover it up and let it ferment for 1-2 days at a warm place (about 20 °C) or let it sit in the fridge for 8-10 days till you can finally try it.

Enjoy!