A Singaporean Mum

I always tell myself, “No, I will not do it again.”

But I find myself doing it over and over again. Why? Because whenever I make my own kimchi, people eat it, and love it, and finish it – resulting in no more kimchi in my fridge… I even keep a spare packet of Bibigo Kimchi in my fridge in case that happens.

That was when I used to do 1 napa cabbage at a time, but in recent months, my homemade kimchi has been diminishing fast – I think my friends know by now, that I always have homemade kimchi in my fridge, so they always ask for it, regardless of what cuisine I’m cooking.

Hence, I started to make 2 cabbages! *edited: Now I need to make 3 cabbages. 😵*

So, if you (like me), watched too much kdrama and would like to immerse yourself into Korean culture, here’s a Kimchi recipe to follow!

*Disclaimer: This is my assumed “traditional” way of making kimchi, but I tweaked the ingredients to suit my family’s (and friends’) taste.

To recap, below is the list of ingredients for my “not so traditional” Kimchi Recipe!

Ingredients

2 Napa Cabbage/Wongbok, peel into quarters (refer to video)

1 Carrot, Julienned

1/2 White Radish, Julienned

2 sprigs Spring Onion, cut into 1.5″ size

2 Onion, quartered

2 bulb Garlic

1 tsp Ginger

1 can of Pear Juice

2 tsp Korean Fermented Shrimp

1 tbsp Korean Anchovy Sauce

3 tbsp Korean Gochujang

3 tbsp Korean Gochukaru

2 tbsp Plum Syrup

Flour paste (mix 2 tbsp flour + 200ml water, cook in low heat until becomes starchy)

Method:

1. Soak napa cabbage/wongbok in salt water overnight.
   ===== NEXT DAY =====
2. With a blender, blend onion, garlic, ginger and pear juice.
3. In a large bowl, combine blended aromatics with carrot, radish, spring onion, fermented shrimp, anchovy sauce, gochujang, gochukaru, plum syrup and flour paste.
4. Rinse salted napa cabbage 3-4 times and wring as dry as possible.
5. Mix napa cabbage with seasoning.
6. Keep in sterile air tight container and let it ferment in the fridge for 2 weeks. Kimchi container is recommended.

That’s all for now, stay tuned for the next recipe!

*I’ve got an updated Kimchi recipe. Here’s the new recipe!