gochujang sauce from my last trip to the city. It's an imported food so it's a bit costly but it sure worth it. It gives my kimchi such beautiful colour. Unlike other kimchi, I want mine looks less tradition with a twist of spicy sweet & sourish flavour which inspired by Cass.
So, here's what I did.
2 cups pineapple, diced
1 green apple, thinly cut
2 cups radish, thinly cut
a bunch spring onion, cut short
1 onion, thinly sliced
2 tbsp garlic, chopped
2 tbsp ginger, chopped
* 4 tbsp salt
(1) stir together salt & sliced cabbage till well mixed then set aside for about an hour or till cabbage turned soft.
(2) finally, squeeze out the extra water from cabbage and set aside.
1-1/2 cup water
4 tbsp glutinous rice flour
4 tbsp sugar
50ml fish sauce
(for vegetarian consumer replace it with olive oil)
20gm red chili powder (1 pkt)
4 tbsp korean red chili paste (gochujang sauce)
1 tbsp red chili flakes
(1) place ingredients (A) into a non-stick sauce pan and simmer over low heat till thickened.
(2) then stir in ingredients (B) and mix well then set aside.
Can't wait to make something out of it soon! So, stay tune. :o)