Quickie Homemade Kimchi Mixed

I've tried making kimchi for the last time but the colour turned out doesn't look very satisfying. Not the good  looking RED that I'm expecting! Finally, I've bought a small tub of 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.
Ingredients :
1/2  napa cabbage, sliced
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

Method :
(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.

Ingredients for kimchi brining :
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

Method :
(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.

FOR ASSEMBLE :  combine all cabbage & fruits mixture together with kimchi brining and then stir everything together with hand till well mixed. Keep mixture to an air-tight container and set aside to ferment under room temperature overnight. Then keep it refrigerated the next day for at least 5-6 days before consuming. For storage, it can last up to 3 months in the refrigerator.
Can't wait to make something out of it soon! So, stay tune. :o)
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