Everyone who loves to watched Korean drama would be curious about this korean dishes - KIMCHI, coz this dishes often served in almost every meal.
Well... most of my friend are, and so do I :D
But for those who doesn't know often puzzle when I mention about Kimchi.
So... What is Kimchi actually?
Kimchi is same as pickle, but with lots of ingredients, it's korean pickle. Kimchi taste sour, salty and spicy. If u make it properly & use the right ingredients then u can taste the real flavor of Kimchi - korean flavor.
I ones eat at a few korean restaurant & the kimchi they serve is chance from the original flavor. That because they chance the most important ingredient - korean red paper powder. I even find 1 of them add the chili padi into the kimchi to make it more spicy. Yes... the red paper powder is cost more, but in the end u will have a lovely kimchi with rich flavor that will makes u fall in love. Well... I'm :)
I make this Kimchi about 2 week ago. This is my 3rd times making this korean dishes. I found the recipe from Maangchi.com . This kind of Kimchi is a little bit different with the other one, the fermented kimchi. Mak Kimchi is less sour then the fermented kimchi, even after 1 weeks I didn't taste the sourness. Well... maybe a little :D
I make a few chance from the original recipe to suit our taste. Such as the level of spiciness. Maangchi said that if u want the spicy one u should add 2,5cup of red paper powder for 4,5kg of cabbage. But I think for Indonesian people that don't spicy enough.
Indonesian people always eat chili padi almost everyday, so we will choose the kind level of spiciness that Maangchi use to said as a suicide level... Haha ha!
The ingredients for the kimchi is less same as like Maangchi make on her video but I prefer more spice on my kimchi, so I make it with 3kg of cabbage.
- 3 kg Napa Cabbage/ Chinese Cabbage
- 1 large White Radish
- 3 large Carrot
- 1 large Onion, cut into 4 part
- 1 handful Chive ( u can skip it if u don't like & switch with Leek )
- 1/2 handful Green Onion
- 3 cm Ginger, slice
- 1 cup ( 240ml ) Fish Sauce (please choose a good quality fish sauce)
- 3 cup Korean Red Paper Powder
- 1/4 cup Sugar
- 3 cup Water
- 1/2 cup Sweet Rice Flour
- 10 cloves Garlic