I love Kimchi....this sour, spicy, full of probiotics cabbage is a dish that learned to love (and make!) thanks to my Korean friend.
The food that I grew up with was mostly Mediterranean, but thanks to my trips (for job and vacations), and having lived in a multicultural city, I learned to cook and enjoy a variety of dishes.....and I have to admit that beside Mediterranean food, my love for Indian, Korean, Vietnamese, Thai and Laotian food is eternal....
My Korean friend is very special....she was born in Spain, and lived in different countries because her dad was a Korean diplomat....during her teen's ages, she lived in Argentina....thus, every time we met for cooking, we spoke in Spanish while we were drinking mate....
1.5 of napa cabbage
1/4 cup and more of salt
1.5 cup of water
3 tablespoons sweet rice flour
1 tablespoon of sugar
Spices for the porridge
10 garlic cloves chopped
1/2 onion chopped
a piece of ginger (1 cm) chopped
1/4 cup plus 2 tablespoons fish sauce
1/4 cup fermented shrimp (with brine) chopped
1 cup gochugaru (Korean chili pepper)
6 green onions chopped
1 white korean radish
1 asian pear
3 carrots in pieces (sticks)
Discard the napa cabbage exterior leaves. Take all the leaves out, wash them, and cut the leaves in three pieces. Salt them (like massage them with salt), and leave it for two hours. Wash them, and take all the salt and water out.
Prepare the porridge with the water, rice flour and sugar. let it cool. Add all the spices for the porridge, and set aside.
Cut the radish and apple in slices, and the carrots in sticks.
In a big plastic bowl with a lid, place the cabbage, asian pear, and white radish, and massage them with spicy porridge. Combine them well with plastic gloves. Cover it, and place it at room temperature to ferment. Usually is between 2-4 days. You will see bubbles in the sauce. Then, place it in the fridge.....ENJOY!
Korean white radish
Salt, rice flour, Korean chilli pepper, fish sauce
Porridge with spices
Cabbage after salted and washed
In the plastic container to ferment
It looks authentic and must be very appetizing!ReplyDelete
madre mía Marcela que plato rico y contundente este que nos traes😋😋 la cultura culinaria es extensa y desde luego para todo tipo de gustos por eso siempre es grato instruirse en ella😉 besinos y feliz semanaReplyDelete
I dont know kimchie....it sounds so nice!!! flavour must be strong!!!muack!ReplyDelete