I recently get to spend quality time at home thanks to short mid-sem break~
And decided to put hands on trying to make my own Kimchi! XD It’s a type of fermented dish generally LOVED by Koreans. For mine, I made the typical Napa cabbage (Chinese cabbage) kimchi. Mind that my version of kimchi can be very twisted; in sense of ingredients and method used Due to lack of authentic materials here in Malaysia. Anyway, just sharing.
Cabbage pieces soaked in highly concentrated salt-in-water. It is said that you can either do it with the cabbage leaves uncut, or like my case I choose to slice them smaller. Can ease my effort of storing them in small jars since I don’t have a standard kimchi refrigerators like some Koreans do.
I soaked them for about 4 hours.
The other ingredients: Spring onions (Was supposed to add leeks, but I couldn’t find one last min XD), garlics and onions. Yea, contrary to common beliefs, I am an avid lover of bulb pungents. FEAR ME, VAMPIRES !!!!
And also, not missing the main seasoning Red Chilli Powder! I mixed my own paste of the red chilli powder and water. The real thing’s supposed to be ‘Gochujang’ which is a mixture of the chilli powder, glutinous rice and salt.
SECRET INGREDIENTS: This is by far, I guess the most twisted part of my kimchi version. (Correct me if you guys had weirder alterations…)
I used fish sauce (Made from fresh squid, lols?) instead of fish sauce (Made from anchovies, or general fish-fish.). Get me? Alright, I bought the wrong sauce. I thought they tasted OK though.
I also heard that most Koreans used salted shrimps for their kimchi. For mine, I simply added the locally made ‘Cincalok’, some Melaka delights?
Mixing them: Make sure to wear gloves in order to avoid chilli burn!
DONE! I hope they’ll ferment well XD Moyashimon mode …. *kamosuzo!
~Ten x Ten~