Jessica's Blog

Hi all!

By special requests, I’m including my recipe to make kimchi! All thanks to Berinda’s mum who taught me the art of making kimchi.

Ingredients required

Chilli Paste :
4-5 shallots of small Asian onions (peeled)
1 bulb (7-8 cloves) of garlic (peeled)
1 inch of fresh Ginger
10-12 fresh whole chillies
2 cups of chilli pepper flakes
Spring onions, cut up in lengths of 2 inches
1 packet of roasted sesame seeds
Sugar to taste (3-5 tablespoons)

Pickled cabbage:
Salt
3 medium sized Wom Bok cabbage
1 radish (optional) cut up in cubes

To drain the water and start the fermentation of the vegetables, coat every leaf of the cabbage with a layer of salt and soak the cabbage in a little cold water. Coat the radish cubes with a layer of salt as well in a separate bowl and set both aside for 2-3 hours. Turning the vegetables every hour or so.

Rinse the salt off the vegetables after it has rested and water is drained out. Vegetables should be soft and limp.

To make the chilli paste, combine garlic, shallots of onions, ginger, fresh chillies in a food processor and blend till a paste. Hand stir in chilli flakes, sesame seeds, spring onions and sugar. The paste should smell like chicken rice garlic chilli.

Put on rubber gloves and use your hands to coat every leaf of the cabbage and every cube of radish with the chilli paste generously. Once all the vegetables are nicely coated with chilli paste, divde them into glass jars and set aside in room temperature for 1-2 days to allow it to ferment and then store it in the refrigerator.

Kimchi can be eaten freshly made or very fermented.

Enjoy your homemade kimchi!

XOXO
Jessica