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Making Easy Kimchi

I’ve always been very fond of Kimchi; I mean it is a splendid side dish and addition to a lot of dishes. But, at the same time, Kimchi also seems like something exotic, something you’d only have when you go to Korean restaurants or find readymade at Bhatbhateni. And authentic Kimchi sounds like a drag to make with finding Napa cabbage and fermenting the right amount of time with the right pressure. Hence, going back to the word ‘exotic’. So, you can guess my surprise when my bro popped out a simple made-at-home Kimchi when we were making Gimbaab at her house. This might not be the authentic kimchi recipe, but it is easy to make, full of flavor, and will hit the right spot.

Here is how Jubi passed on how to make it.

Here is what you will need:

Radish

Fish sauce (you can substitute with mustard seed powder)

3 -4 tablespoons of Chili Flakes

Salt as per your liking

Sugar as per your liking

Spring onions

Ginger paste

Garlic paste

Preparation time: 1.5 hour

Instructions

  1. Cut the radish into cubes.
  2. Add the salt and sugar as per your liking and let it be for one hour at the least or more. You will notice the extraction of water in this step
  3. Remove the excess water that has been extracted and keep it separately
  4. Add chili flakes to the radish
  5. Add the ginger and garlic paste
  6. Add the rest of the ingredients: 2-3 tablespoons of fish sauce, some cut up spring onions, and get your hands in there until all the radish cubes are coated
  7. Taste and add salt if necessary
  8. Put the mixture in a glass jar and press with your hands
  9. Keep this glass jar aside overnight or for 24 hours

Enjoy kimchi as a side dish or any way you like.

You can follow this link for more detail

Kkakdugi : Korean Radish Kimchi Recipe


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