You need to 2 Big Long Napa Cabbage (Slice 1 inch)
1 cup water
3 tbsp SALT.
Optional: You can add 1 big carrots and 1 big daikon (Shredded).
Below is what the Napa Cabbage looks before soaking.
After 6 hours, it looks like this [below]
Wash the napa cabbage and squeeze out all the salt water in it and drained.
This is what you need [below].
1 tsp Cayenne Powder
1 tbsp sugar
1 tbsp Chili Powder
2 tbsp fresh squeeze lemon juice
5 cloves of garlic minced
1 thumbnail size ginger minced
1 yellow big onion thinly sliced
2 tbsp sesame chili oil
2 tbsp Vietnamese Fish Sauce
Optional: 1 big carrots/daikon shredded and 1 tbsp sesame seeds.
Bottled all in Clean Plastic Tupperware and leaves some space (2 inch) this is because during 24 hours you need to store the Kimchi in room temperature and it will ferment, so do not close the lid tight.
Picture below shows the top view.
Below shows front view.
After 24 hours being in room temperature. Close lid and refrigerate until desired sourness. Usually after a week or 2 weeks. Enjoy your home made Kimchi!
I hope you guys like it!
Related Home-made Recipe below:
Chicken Broccoli
My Next Cooking Post:
Fresh Salmon with Sukchoy Veggies
My Previous Cooking Post:
Lemon-grass Shrimp in Vietnamese Style
No comments:
Post a Comment
Your comments will put smiles on my face!