I have spent today making my first ever batch of Kimchi. I have been documenting it in photos as I go, but thought I'd write up what I did so that if anyone else fancies having a go too, we can compare results.
For a start, this recipe is nowhere near "traditional" because I don't have access to certain ingredients such as glutinous rice flour. I'm sure if I searched in many of the asian supermarkets around the city centre I could find it, but I'm lazy so I didn't even try.
I am not writing this up as a traditional recipe because I'm kinda making it up as I go along, with hints from various sources including the great and wonderful Maangchi whose YouTube channel I follow. Observant readers or followers of Maangchi will recognise the recipe as being close to her Easy Kimchi recipe, however since I'm useless, it won't be exact. If this batch turns out okay then I'll write it up as a proper recipe for you to follow.
I started off with three Chinese Leaf cabbages which seemed to be about 1.5kg or so once I'd stripped the less nice outer leaves, cored and chopped them.
I then soaked and drained the cabbage in cold water...
...before sprinkling a total of one third of a cup of salt over the cabbage and mixing it to distribute the salt.
Then I returned to the cabbage every 30 minutes to re-mix it a total of three times. After the cabbage had been salted for perhaps 1h45m or so, I rinsed it out. Maangchi recommends washing the cabbage three times so that's what I did before setting it out to drain in a colander.
Maangchi then calls for the creation of a porridge made from sweet rice flour which it turns out is very glutinous. Since I lack the ability to get that flour easily I substituted cornflour which I hope will be okay and then continued as before. One cup of water, one third of a cup of cornflour was heated until it started to bubble and then one sixth of a cup of sugar was added. Stirred throughout, once it went translucent I turned the heat off and proceeded.
One half of a red onion, a good thumb (once peeled) of ginger, half a bulb of garlic and one third of a cup of fish sauce went into a mini-zizzer. I then diagonal-chopped about five spring onions, and one leek, before cutting a fair sized carrot into inch long pieces before halving and then thinly slicing it. Maangchi calls for julienned carrots but I am not that patient.
Into the cooled porridge I put two thirds of a cup of korean hot pepper flakes (I have the coarse, but a mix of coarse and fine would possibly be better), the zizzed onion/garlic/ginger/fish mix and the vegetables...
...before mixing that thoroughly with a spatula.
Next came the messy bit (I put latex gloves on, and thoroughly washed my gloved hands for this). Into my largest mixing bowl I put a handful of the drained cabbage into the bowl and a handful of the pepper mix. Thoroughly mixing this before adding another handful of cabbage and pepper mix I repeated until all the cabbage and hot pepper mixed vegetables are well combined. I really got your arms into it, squishing it around, separating the leek somewhat, etc.
As a final task, I scooped the kimchi into a clicklok type box, pressing it down firmly to try and remove all the air bubbles, before sealing it in for a jolly good fermenting effort. I will have to remove a little tonight for our dinner (beef strips marinated in onion, ginger and garlic, with kimchi on rice) but the rest will then sit to ferment for a bit. Expect a part-2 with the report from tonight's dinner and a part-3 with the results after fermentation.
As an aside, I got my hot pepper flakes from Sous Chef who, it turns out,
also stock glutinous rice flour -- I may have to get some more from them in
the future. (