In this post I will show how I make home made kimchi with gochujang paste (instead of chili flakes) and what I do with all that kimchi.
Ingredients for kimchi
- 1 Chinese cabbage
- 2-3 full tablespoons of gochujang paste
- 4 carrots
- 6 spring onions
- 1 inch ginger piece
- 2 shallots
- 2 garlic cloves
- 203 tablespoons of fish oil
- 6-7 tablespoons of salt
Directions
- Cut the Chinese cabbage in half, then every half in half again on the longitude and then in smaller pieces in the latitude. This is not a precise science, the idea is to make the bite sizes you want.
- Rub the leaves with lost of salt and let the cabbage rest 30 min to 1 hour.
- After that time, the cabbage will soften. Wash it in cold water 3-5 times.
- In the meantime prepare your other veggies: cut in small pieces your carrots and spring onion.
- Then blend the shallots, garlic and ginger.
- In a big bowl add the gochujang paste and then the garlic-shallots-ginger paste and the carrots and spring onion.
- Add 2-4 tablespoons of fish oil.
- Mix it all with the Chinese cabbage, making sure it is all well coated.
- Place it in a pickling jar and press down on it making sure there are no air bubbles.
- I kept mine for 5 days, but it is already good after 3 days.
- I eat kimchi simply as a snack, so healthy and delicious.
- Then I place it in smaller jars and add it in the fridge. In keeps at least 2 weeks.
Since one cabbage makes for about 3 jars of kimchi, I invented more ways to add kimchi into my normal routine. Here are my two favorite ways to add it to food:
- Kimchi scrambled eggs:
- Kimchi fried rice: fry first the kimchi in a bit of oil, place it to the side in the pan and add an egg, quickly stir it with chopsticks. Add the cold rice with some sesame oil. Add soy sauce to taste and preferably some MSG. Then serve with sesame seeds on top and fried onion.
