- 6 lb Napa Cabbage
- 1 medium korean radish or daikon
- 1 large carrot
- a bunch of Asian chives (Buchu) optional
- a bunch of Minari (dropwort) optional
- a bunch of spring onion
- 24 cloves of garlic
- 1/2 large onion, I used white
- 2 C water
- 2 T glutenous rice four
- 2 T brown sugar (you can leave out...it's very little though)
- 3/4 C coarse sea salt
- 1/2 C fish sauce
- 2 t fresh ginger
- 1-2.5 C hot pepper flakes
- 1/4 saeujeot (pickled small shrimp) with juice
I have been following Maangchi Korean Cooking for a while now, and one of her recipes has been on my to-do list for a long time now. Kimchi.
Maangchi is fun, quirky, and did I mention fun?! She has worked like a horse towards her YouTube channel and is gifted. She makes her cooking look extremely easy, she uses simple ingredients, she is descriptive and so, I feel like her dishes are so do-able!
I love Kimchi. I love spicy Kimchi. My kids love Kimchi. Kimchi is healthy.
Finally on pay day, I went to the Korean market and bought everything on my Kimchi ingredient list, except sugar. I even bought the basin, and large sieve. The only thing that I didn't buy, that has to wait for next payday is the "Onggi". I used regular plastic containers BPA free.
Okay, here is the version of the Kimchi. (By the way, there are 100's and 100's of kimchi recipes)
Now you have the ingredients listed for you, I will let Maangchi take all the credit for this one!
Instructions click HERE!
Tell me how it goes!!!