Kimchi
Save my recipe for kimchi! Start with 1 Napa cabbage, you can do 2 if you want extra for family or friends. Chop up and add 1/4 cup salt. Mix thoroughly and place a heavy pan over to release more liquid. Set aside for an hour and make the rice paste with 2 cups water, 1/3 cup of sweet rice flour and 1/4 of sugar. Simmer on low medium heat until thickens and set aside. Next make a sauce puree in the food processor. Add 1 onion, half an Asian pear (use an apple if you don’t have it), 6-8 cloves of garlic, 2 tbsp ginger paste. You can stop here if you want this to be a vegetarian Kimchi. Then add 1 tbsp shrimp paste and 1/4 fish sauce. Blend until smooth, pour into a large bowl, add in the cooled rice paste and 1 cup of Gochugaru( Korean pepper powder). Drain and rinse the Napa cabbage, set aside for an our to dry further or press with paper towels. Mix in the kimchi paste with the cabbage a small portions at a time. Press down the kimchi and let sit for 24 hours before placing the refrigerator. Wait a minimum of 3 days before eating. #kimchi #homemadekimchi #koreanfood #koreanrecipe #asianrecipes #healthyrecipe
