Skip to main content

Cabbage Kimchi

Now that I have decided that I prefer cabbage kimchi to radish kimchi, it's time to make another batch. This time following more closely to the Korean recipes and not adding 'extras' like anchovy paste and gochujang.

My first attempt:
http://applechoc1.blogspot.sg/2017/09/spicy-pickled-cabbage-wongbok-ala-kimchi.html


This second attempt is still based on this recipe:
https://www.maangchi.com/recipe/yangbaechu-kimchi

700g of wongbok cabbage, cut into pieces
2 tablespoon of salt to 'marinate' the cut cabbage for 1 hour, then wash and dry (I used a salad spinner)
Half a carrot, grated
1 pack of green onions (100g)

Kimchi Marinade:
3 teaspoon of chili powder
2 cloves of garlic, minced
1 teaspoon of minced ginger
1 teaspoon of sugar
1 small apple, grated
Fish sauce, to taste (start with 2 tablespoons)
1 tablespoon of light soya sauce


Mixing the vegetables with the sauce. Apple grating for natural sweetness.

Over ambitious - squeezed all the kimchi into this ceramic bowl. Supposed to press them down, anyway.
I had a vague idea that the vegetables, especially the cabbage, will produce some liquid. But I had no idea how much that would be. I left this on the dining table overnight. In the morning, there was a puddle (about 6-7 in diameter) of sauce on the floor. Overflow.
1 Oct 2017: After taking out a portion for lunch. Now it fits better. I still placed this on a small plate to catch any overflow sauce.
I left the kimchi in room temperature for about 20 hours. Then, put it in the fridge.

16 Oct 2017: The taste has developed to be quite pleasant.
After so many days in the fridge, it is getting pickled.




Labels:

Comments

Post a Comment

Popular posts from this blog

Spicy Sour Mustard Green Stew (Tua Chai / Choy Keok / Chai Boey)

The elusive vegetable - Mustard Green - only found in the fresh markets (in Singapore), rarely in the supermarkets. There are quite a few write-ups about this post-Chinese-New-Year brilliant recipe to use up leftover meats. Leftover as in roast meats and pig trotter stewed meats that no one wants to eat anymore after over-indulging on rich dishes for several days. So, a genius person of olden days made a stew of these meats with assam (tamarind), dried chillies and mustard green vegetable to absord all the flavour. https://www.malaysianchinesekitchen.com/chai-boey-mustard-greens-stew/ https://www.rotinrice.com/chop-suey-soup-chai-boey/ https://beyondnorm.com/2017/03/19/choy-keok-recipe/ http://www.msyummylicious.asia/2016/02/hot-and-sour-chinese-mustard-vegetable.html I wanted to make this dish but had no 'leftover meats'. So, I started to collect my meats from the supermarket best buys' section for roast spring chicken and pork. I ate a little of the fresh roa...
Post a Comment
Read more

Homemade Vinegar Chilli Sauce (cili cuka)

Homemade chilli sauce. Simple homemade chilli sauce, similar to the chilli sauce served with chicken rice. For blending: Red chillies - 10-15 Garlic - 5-7 cloves Ginger - 2inch For mixing: Vinegar - 50ml to start with, the chilli sauce should not be too watery, the sour, tangy taste should be there Sugar - 1.5-2 tbsp Salt - 1 tsp Unfortunately, in true homemade style, I learnt to make this from my mum without measurements. Just a sense of proportion that there should be more chilli than garlic and less of ginger. Of course, the vinegar, sugar and salt are similarly adjusted to taste. Too spicy - add salt, sugar. Too bland - add salt, vinegar. Just mixing all these ingredients together is sufficient, no cooking is required. The vinegar, sugar and salt are preservatives. But I always make sure the chillies, garlic and ginger are washed and dried before I blend them. Also, discard some chilli seeds, otherwise, it will be very spicy. For slow consumption, I keep the bott...
Post a Comment
Read more

Ti wan chye / Di huang miao

Update 26 Sep 2017 Ti wan chye or di huang miao or whatever you call it - this vegetable is very easy to plant. Just stick a cutting into the soil, water it and it should survive. Planted a few cuttings from my supermarket purchase in my prettiest pot! This photo was taken some time after. 31 May 2017 14 July 2017: Before first harvest. Note: Self-watering system. 22 July 2017: Tender leaves. 23 July 2017: After harvest. 9 Aug 2017: A few more leaves. Besides dried coffee grounds, Epsom salt solution will be added as fertilizer next. 26 Sep 2017
1 comment
Read more