When I think of Korean food, the first thing come in my mind was kim chi. Kim chi is not a stranger to anyone who love Korean food. Kim chi is almost always serve at every meal. Korean cuisine are famous for their side dishes before the main entrée and kim chi is one of the must have side dishes. When I dine at Korean restaurants, we’ve always requested more kim chi because of the portion of their side dishes. And sometimes I’m so embarrass to request the third / fourth time. It’s never enough!
I love Korean kim chi but the traditional way of making it is too much time consuming. I’m sharing with you a simpler version of kim chi today.
Spicy, crunchy, fragrant, flavorful and if you don’t mind the chopping cabbage, carrots, onions, radish, you can have ready to eat kimchi in just a day!
Serve it with your favorite rice dishes, bbq or with wings!!
- 5.8lb napa cabbage
- ½ cup salt
- 1lb Korean radish (julienned)
- 1 knob ginger (around 3.7oz, minced)
- 1 medium onion (6 oz, thinly sliced)
- 1 small carrot (julienned)
- 1½ cup water
- 2 tablespoon glutinous rice flour
- Remove a few outer leaves of the napa cabbages and discard.
- Cut the cabbage lenghwise into 8 parts and remove the cores. Then roughly chop into bite site pieces.
- Fill a large basin with salt and cold water. (See note)
- Let the cabbage rest in the salted water for at least 1.5 hours while preparing the flour mixture.
- After 1.5 hours, rinse the cabbage under cold water. Drain completely and use paper towels to remove excess water from the cabbage. Set aside.
- Place water in a small saucepan and sprinkle rice flour over. Stir to dissolve.
- Bring the water + flour mixture to a boil while stirring, then lower to medium heat. Stir vigorously until the mixture becomes thicken and translucent, about 5 minutes.
- Let it cool to room temperature before mixing with other ingredients.
- In a large basin or mixing bowl, combine red pepper flakes, fish sauce, chili paste, chicken powder, sugar, minced garlic, minced ginger. Add the rice mixture and stir well to dissolve. Taste according to your preference.
- Make sure to wear gloves during this process so your hands won't get so dirty from the red pepper.
- Add green onion, Korean radish, carrots, onion and cabbage to the kim chi paste. If your basin is not large enough, mix the cabbage into 2 batches. Mix well and transfer to an air tight container.
- You can place the container directly into the fridge and let it slowly fermented. Or if you like your kim chi a little sour, leave it out at room temperature for a day for it to ferment.
- Kim chi is ready when there's bubbles on top and the cabbage wrinkles and has a sour smell.