I just realized that maangchi's blog has so many kimchi recipes. When I made my batch, I was referring to this one:
https://www.maangchi.com/recipe/napa-cabbage-kimchi
Which is one of her earlier posting giving the portions to make both napa cabbage kimchi and radish kimchi (kkakdugi).
This other recipe for the traditional napa cabbage kimchi looks good as well. It has carrot matchsticks and half the amount of hot pepper flakes as the above recipe. Next time.
https://www.maangchi.com/recipe/tongbaechu-kimchi/comment-page-1
I bought a small cabbage about 940g, so I adjusted the ingredient measurements by four.
2 large size napa cabbages (about 8 pounds: 3.6 kg) = 940g
2 Korean radishes (about 4-5 pounds: 2 kg) = 0.5kg
1.5 cup of kosher salt = as needed when salting the cabbage, maybe 4-5 tbsp
0.5 cup sweet rice flour, 0.25 cup sugar, 3 cups water = used glutinous rice flour, reduced all measures to a quarter
4 cups of hot pepper flakes = 0.75 cups of Korean chili paste + 0.25 cup of local chili powder
1 cup fish sauce = 0.25 cup
1 medium sized onion, minced (about 1 cup) = 0.25 cup
1 cup of fresh garlic, minced = 0.25 cup
1 tbs minced ginger = 0.5 tsp
7 stalks of green onions, chopped diagonally = about 0.5 cup
2 cups worth Buchu (Asian chives), chopped = none
2 cups of matchstick-cut radish = 0.25 cup
fresh oysters (optional) = none
Could not take pictures of applying the kimchi paste to the cabbage. It was a messy affair. I used one plastic glove.
After 1 day (about 30 hours) in room temperature - hot and humid in Singapore - I put both bottles in the refrigerator. I opened the bottles and there is a sourish smell already - the fermentation had started. I think I need to check (open?) the bottles every once a while to see if there is any excessive gas buildup. I wouldn't want an exploded kimchi bottle in my fridge!
https://www.maangchi.com/recipe/napa-cabbage-kimchi
Which is one of her earlier posting giving the portions to make both napa cabbage kimchi and radish kimchi (kkakdugi).
This other recipe for the traditional napa cabbage kimchi looks good as well. It has carrot matchsticks and half the amount of hot pepper flakes as the above recipe. Next time.
https://www.maangchi.com/recipe/tongbaechu-kimchi/comment-page-1
I bought a small cabbage about 940g, so I adjusted the ingredient measurements by four.
2 large size napa cabbages (about 8 pounds: 3.6 kg) = 940g
2 Korean radishes (about 4-5 pounds: 2 kg) = 0.5kg
1.5 cup of kosher salt = as needed when salting the cabbage, maybe 4-5 tbsp
0.5 cup sweet rice flour, 0.25 cup sugar, 3 cups water = used glutinous rice flour, reduced all measures to a quarter
4 cups of hot pepper flakes = 0.75 cups of Korean chili paste + 0.25 cup of local chili powder
1 cup fish sauce = 0.25 cup
1 medium sized onion, minced (about 1 cup) = 0.25 cup
1 cup of fresh garlic, minced = 0.25 cup
1 tbs minced ginger = 0.5 tsp
7 stalks of green onions, chopped diagonally = about 0.5 cup
2 cups worth Buchu (Asian chives), chopped = none
2 cups of matchstick-cut radish = 0.25 cup
fresh oysters (optional) = none
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| Salted and waiting out the first two hours, before turning them for the next two-hour wait. |
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| Ingredients for the kimchi paste. The cooked glutinous rice porridge is at the bottom left. |
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| Kimchi paste is thick. |
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| Cabbage kimchi in the big bottle, radish kimchi in the small bottle. |
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