Kimchi

Kimchi is a Korean dish of fermented cabbage. I first tried Kimchi when I was stationed at Ft. Hood, TX. Killeen has a large Korean community.

I decided to try and make some Kimchi after having some recently at a restaurant in Doraville.

It turned out to be pretty easy to do.

Start by quartering a Napa Cabbage. Then salt the leaves with Kosher salt or sea salt and let it sit for about 4 hours. After that, rinse the leaves well.

Next, make a porridge of 3 cups water, 1 cup rice flour (or regular flour) and 1 cup sugar. Bring the water to a boil and stir in the rice flour. Let it come back to a boil and add in the sugar. Mix thoroughly and take off the heat.


In a food processor combine 1 onion, about a cup of garlic gloves, and some ginger. Pulse until it is chopped well.

I added about a cup of cayenne pepper. Too much actually, it was very, very hot.


Also 1/2 a cup of fish sauce.


Add the ingredients from the processor to the porridge and mix together with your hands. It is best to wear a pair of rubber gloves for this.


Next mix in a some chopped green onion into the mix. After everything is thoroughly mixed apply the red pepper mixture to all the leaves of the cabbage. Put the cabbage in an air tight container and let set at room temperature for at least 2 days.

The cabbage will begin to ferment and when you open the container it should be bubbling a little bit.

Here is a better recipe: Kimchi