Even though we live in Canada or USA, Kimchi is still our main side dish for every meal.
My kids just love it!!
Because kimchi is fermented, like yogurt, it contains “healthy bacteria” called lactobacilli that aids
in the digestion process of your body. Another amazing by-product of its fermentation process are
the probiotics which can also fight off various infections in your body.
Also it helps lowering your cholesterol levels.
Then let's make yummy yummy kimchi.
By the way, this kimchi is a traditional way(Tongbaechu-kimchi 통배추김치), so I do not cut
the cabbage into rectangle shape pieces.
Another special~~~ methods
1.I am using fruits to add natural sweetness and more flavor.
2. Grind all ingredients except green onions, so no more dangling vegetables, you can eat them all.
Kimchi (quantity of one big plastic container)
Main Ingredients: 8 Suey Choy(napa cabbage)
For salting the cabbages: Water, Kosher salt
For making porridge:
3 cups water
1/4 cup sweet rice flour (glutinous rice flour)
Seasonings and spices:
3 cups hot pepper flakes (gochugaru)
40 garlic cloves - minced
3 picky size ginger - minced
1/2 apple
1/2 pear
1&1/2 onion
1/2 medium radish(about 450g)
8 tablespoons fish sauce - you can buy at the Korean market or some Asian markets.
3 tablespoons fermented salted shrimp (saeujeot) - you can buy at the Korean market.
2 cups of dried anchovy stock or vegetable stock
(click the words if you want to see how to make the stock.)
2 tablespoons sugar
7 green onions(bundle)
First, choose Napa cabbage. Traditional Kimchi does not use normal cabbage.