How to Make Kimchi, Small Batch Easy Kimchi Recipe, CiCi Li | food thienhoi

Hi all my lovely foodies. This is Sissy here. I have always been a fan of kimchi. Many years ago, I was very lucky to learn how to make kimchi with an amazing Korean chef. Today, I want to show you how we can easily make kimchi at home. First, cut the napa cabbage into bite-sized pieces. Rinse the napa cabbage in running water for a few minutes. Transfer a layer of napa cabbage to a large mixing bowl, and sprinkle some coarse sea salt over the napa cabbage. Give it a good mix. Repeat until we're finished with all the napa cabbage and salt. Toss and turn the napa cabbage every 30 minutes, just to ensure that the napa cabbage is salted evenly everywhere. The total brine time is about 3 hours to 4 hours. We know that the cabbage is ready when the white part is soft and flexible. Rinse the napa cabbage in running water until all the salt has been removed, for about 3 times. Drain the cabbage until there is no more excess water. In a saucepan, over low heat, add the water and sweet rice flour. If you can't find sweet rice flour, you can also replace it with all-purpose flour or glutinous rice flour. Constantly stir until the paste becomes sticky and pasty, for about 5 minutes. Let it come to a room temperature for about 20 minutes. In a food processor, transfer in the garlic, ginger, apple, onion, sand lance fish sauce, anchovy fish sauce, salted shrimp, and plum syrup. Blend it until it becomes a paste. In the meantime, we are going to slice the scallions into 2-inch pieces. Slice the Korean radish into matchstick pieces. Cut the carrot into matchstick pieces. In a large mixing bowl, combine the rice paste, spice and seasoning paste, Korean chili pepper flakes. Give it a good mix. Transfer in the scallions, Korean radish, and carrot. Mix well. In another mixing bowl, put in the napa cabbage and the spicy paste. Give it a good mix. Repeat this step until we finish with all the napa cabbage and the spicy paste. Transfer the kimchi to an airtight container and ferment it in your fridge for the next 5-7 days. For a more tangy kimchi, you could also ferment it at room temperature for the first 2 days and then transfer it to your fridge for the next several days.