Ok this is my first go at Kimchi well it is probably not technically Kimchi but it is the closest for me so far, it could also be referred to as a spicy kraut I suppose but I’m calling it Kimchi ok, I have been dying to make it but just didn’t get around to it at home and I seen this gorgeous locally grown Chinese cabbage at the market the other day and also some lovely purple topped turnips so that sealed the deal Kimchi it is.
I chopped the cabbage into rough slices leaving one leaf whole to cover the lot at the end I grated the crispy white turnip & crushed the garlic I put all this aside in a large bowl and then made a mixture of my home made shoyu sauce, fermented chilly sauce, salt & pepper with a tinny bit of water to loosen it up and then the fun part….. I massaged this all through the veggies and then stuffed the mixture into a large jar I covered the lot carefully with the whole leaf to keep everything under the liquid and then on top of the leaf I placed my river pebbles so everything was under the liquid I put the jar lid on loosely so the gas can escape but insects cant get in you can use a cloth instead if you like and this is now sitting on the bench bubbling away. I cant wait for it to be ready shouldn’t take long here in the tropics I will let you know how it goes soon 🙂
Sep
9
2013
PruezFreeFoodFrenzy 