The night before Put salt on top &bottom of each leaf and soak overnight in water. The next day, rinse of the salt from each one
After rinsing, Chop cabbage into 1.5" pieces. The leafy tips can be a little longer, because cutting them smaller will make them rip into pieces that are too small.
Wash & cut chilies to about 2inch thick slices
Cut chives into 2 inch pieces
This is the brand of hot pepper powder my friend recommends. You can find it in a Korean supermarket
Prepare half a cup of room temp cooked rice
Pour 150ml of fish oil in a cup. This is the brand my friend uses from the Korean store
Put the rice in a blender
Put half the fish sauce (75ml) with the cooked rice
Blend until sticky
Put a little water to dilute and help with the blending
Once it is sticky...
Transfer to a bowl
Clean the blender out then place the garlic, onions & chilies
Add the remaining fish sauce
Shake and add a little water if you need to help it blend
Blind until it is liquid and this color
Blend on low
Add to the bowl
Add the chili powder & sugar
Until very well incorporated
Add the chives to the big deep container of the sliced Chinese cabbages
Sprinkle some of the chives and a little bit of the chili mixture on cabbages
Using plastic gloves mix it up, while squeezing the mixture into the cabbages
Continue adding some of the chives and chili mixture...
...and mixing/squeezing until you finish off all the chives and chili mixture.
The kimchi is almost ready!
Leave overnight in an airtight glass container
The next day you will notice bubbles. mix with a spoon and you can now store it in the refrigerator. Ready to serve.
- 3.0 Chinese cabbages soaked overnight
- 2.0 white onions chopped
- 2.0bnch big garlic or 3 Small ones
- 100.0ml chili powder
- 1/2tsp salt
- 1.0bnch Fuk chai / chives
- 1/2c Cooked room temp rice
- 6.0 Fresh chili
- 2.0Tbsp Sugar
- 1/2c Drinking water