About the Recipe
This is my recipe of everyone's favourite condiment these days: Kimchi. Fermentation plays a key role in this recipe. Perfect condiment to go with all your dishes. Provides freshness, texture and spice to your food.
Ingredients
Napa or Chinese Cabbage: 1 pc
Salt
Water: ½ cup
Rice Flour/Maida: 2 tsp
Brown Sugar/Sugar: 2 tsp
Garlic: 10 pcs (for puree)
Ginger: 1 inch (for puree)
Onion: 1 medium (for puree)
Veg Oyster Sauce: 2 tbsp
Gochugaru/Kashmiri Chilli Powder: ¼ cup
Chilli Flakes: 2 tbsp
Spring Onions
Carrot: 1 pc
Preparation
Step 1
Take Napa or Chinese Cabbage, cut the stem, divide in two parts and wash in salty water. Wash atleast 5-6 times properly, every time with clean water.
Step 2
At the end, strain the water, add some salt and let the cabbage sit for 3 hours.
Step 3
Take a saucepan, add water, rice flour OR maida OR glutinous rice flour and while stirring, heat it on medium flame. Once it starts to boil, take off heat and add brown sugar/sugar. Mix well. Keep aside and let it cool down.
Step 4
Now take a bowl, add the rice flour mix, garlic-ginger-onion puree, veg oyster sauce, gochugaru OR kashmiri chilli powder, chilli flakes and mix well. Add spring onion green and whites, carrot and combine everything well.
Step 5
Now check the cabbage, there might be some leftover water. Drain it. Add the masala mix, coat the cabbage with it properly. Store this in an air-tight glass container or earthern pot.
Step 6
You can consume it at that time or wait for 7 days for it to ferment and give you the best flavour. Enjoy!