PREPARE: RECIPE #13

To make kimchi, start by preparing the Chinese cabbage. Wash it thoroughly, then cut it into quarters and chop it into chunks. Spread the cabbage on a tray, sprinkle it with salt, and mix well. Let it sit for about 30 minutes, stir again, and let it rest for another 30 minutes.

Meanwhile, prepare the rice sauce. In a saucepan, combine water, rice flour, and brown sugar. Whisk everything together and cook over low heat until it thickens into a gel-like mixture. Transfer the rice sauce to a bowl and let it cool to room temperature.

Next, prepare the vegetables. Peel the daikon and carrots, slice them into rounds, and then cut them into thin sticks. Slice the spring onions into half-centimeter pieces and chop the Chinese garlic or chives into 1 cm sections. For the ginger paste, peel the pear and blend it in a mixer along with peeled ginger and garlic cloves until smooth. Once the paste is ready, mix it with the rice sauce, dried chili, daikon, and carrots.

Now, rinse the salted cabbage under running water and drain it well. Place it in a bowl, add the spicy vegetable mixture, and mix everything thoroughly with your hands.

Transfer the kimchi into a jar and seal it with a lid. Let it ferment for at least one week in a cool, dark place or store it in the fridge for at least two weeks. Once fermented, your homemade kimchi will be ready to enjoy as a flavorful side dish with rice, meat, or fish!