By Deepali Verma
October 27, 2023
Kimchi is a popular fermented dish in Korea. It is tangy, spicy, and full of healthy probiotics, making it a delicious and nutritious staple. A homemade version allows you to customize the spice level and ingredients to suit your taste.
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Clean and chop one Chinese cabbage (regular cabbage can also be used). Add plenty of salt, up to 1/3 cup. Thoroughly rub, then leave for one hour.
The cabbage is going to lose water. Take the cabbage out of the water and rinse it well under running water. Thoroughly rinse, strain and dry it gently. Put the mixture in a mixing bowl. Add a chopped carrot, radish, and half a cup of spring onions, using the green and white parts of each.
Heat ¾ cup of water, add 2 tbsp rice flour to it, Keep stirring till it becomes like a white paste. Let it cool. Now add to a blender. Add ¼ cup each of chopped ginger, garlic, Korean chilli powder, sugar. Pulse it Sugar is essential and can be reduced to taste if desired.
To the bowl of ingredients, add this paste. Shake it well to mix everything. Sterilise a glass jar and dry it completely. Transfer the mix to the jar. Seal it tightly. There should be at least 2-inch gap to the lid.
Set aside for 3 days in a cool dry place. When you open the cover after 3 days, gases will have bubbled up from the fermentation process. After a thorough combining, the kimchi is ready to be eaten.