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| Homemade Kimchi |
In order to eat more fermented food
regularly, I turned cabbage into kimchi. Making kimchi at home is easy, and can
control how chili hot or salty we like. In my case I don't like it too hot and
salty, so I reduced salt and used smoked sweet pimenton for the colour.
This kimchi can be eaten on its own, or
cooked with meat for a deep flavored dish.
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| organic cabbage from SOIL farm |
1. Wash and dry cabbage, cut into inch long
pieces, add slices of onion or garlic or daikon etc. as you wish, mix with 2% its weight of
salt, leave for half a day to soften, liquid will come out.
2. Cook a tablespoon of rice flour in 1 cup
of water until boiled and thicken, season with 2% salt, chili/pimenton as you
like.
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| Homemade Kimchi sauce |
3. When sauce cooled down, pour into cabbage mixture and store in a jar with
a loose lid, the liquid should cover all the veg, cover with cloth and leave at room temperature to ferment.
4. Press
down cabbage everyday and taste the sourness. When it reaches the sourness you
like, a few days for me, keep in the fridge. As this kimchi is not heavily
salted, it should be used within couple of weeks.
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