KOREAN KIMICHI

I have make this kimchi the fourth time. It rich in vitamin and mineral and the spiciness of the chilli contrasts
with the fish sauce and a hints of tangys spring onion.No korean meal is complete without this kimchi.
It can cooked with maggi instant noddle ,add an egg .Can be add to fried rice,porridge. There are many
version of making kimchi.I love the taste of kimchi.



KOREAN KIMCHI
ADAPT ED;AERI KITCHEN

NAPA CABBAGE KIMCHI

Main Ingredients:
1 large nappa cabbage
2 cup raddish
1 cup garlic chives (kucai)
5 green onion  (spring onion)
1 big onion
2 green chilli

Brine Ingredients:
10 cup of water
1/2 cup of coarse seasalt (for salt water)
2/3 cup coarse seasalt (for sprinkling)

Sauce Ingredients:
2 cup water (3 tbsp water mix3 tbsp glutinous rice flour)
1/4 cup sweet apple
1/4 cup onion
1 1/4  cup red chilli powder
1 to 2 tbsp sugar
1/4 to 1/2 cup fish sauce
3 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tbsp salt
2 tbsp sesame seed

Method:
Remove any bad part of napa cabbadges.Cut the cabbages into 4 part
In a big bowl,combine the water and the 1/2 cup salt,stir until the salt dissolved.
Prepare 2/3 cup corse salt. Divide the salt evenly for 4 part of cabbages.Sprinkle the salt inside each leaf.
put more salt on the thicker parts than the thin parts.

Dip the cabbage in the bowl of salt water,put some heavy object on top of the cabbage.So the cabbage to get salted better.Leave it for 4 to 5 hours or until the leaves is soft.

After 5 hours,rinse the salted cabbage twice in a water.Drain the water,set aside for about 2 hour or more,drips out, or you can squeeze the water out.

Mix 3 tbsp of glutinous rice flour with 3 tbsp of water and add into the 2 cup of water,mix well.
Put into a pan,boil it until bubbles on low heat.Keep strirring it will not stick to the bottom.Until you get
a slight sticky gravy.off the heat .put aside to cool.

Cut the raddish very thinly into 2 inches.cut the green onion the same length as the raddish.Cut the garlic chives into 1 1/2 inches.Cut the green chilli thinly and slice 3/4 of big onion thinly.Grind 1/4 of an onion and a
sweet apple to paste.

In a big bowl,add the rice flour mixture,1 1/4 cup red chilli powder,2 cups raddish. Mix everything together.add the rest  of the ingredients: chopped onion,green chili garlic chives,green onion,onion&apple
paste,1 to 2tbsp sugar, 1/4 to 1/2 cup fish sauce,3 tbsp minced garlic,1/2 tbsp minced ginger and 2 tbsp sesame seed,mix all ingredient well.Taste it and salt it to your taste.I added 1/2 tbsp of salt

Spread some of the mixture into each leaf of the cabbage.Make sure all the surface get covered in sauce.
Keep it  in a jar or plastic containers.Keep at room temperature for half a day,then can be kept in the fridge.
Can be consume the same day.