When it comes to Kimchi, I am a great fan of this powerful fermented mix of vegetables and spices. Kimchi does contribute a lot to the functioning of our body and that’s one of the reasons why I love this fermented item. I have also read about Kimchi giving you a good skin and helps control your weight. Apart from so many reasons, the craving is just uncontrollable.  With its spicy and tangy taste, you cannot go wrong having this as a side with any major course.

Ingredients

1 Kg Napa cabbage
1/2 cup kosher salt
3/4 cup carrot
3/4 cup spring onion
1 tbsp chopped garlic
1/2 tbsp ginger
2 tbsp paprika
2 tbsp pepper flake
2 tbsp light soy sauce
3/4 cup of water
2 tbsp rice flour
1 tsp sugar

Don’t have?          >>            Try this 

Paprika                                    Kashmiri Lal mirch

Instructions:

Cut the cabbage in pieces with a length of around 2 inches and discard the hard stem.

Put the cabbage in a bowl large enough, where you can wash and mix comfortably.

Mix 1/2 cup of kosher salt to cabbage and massage it well, cover it and leave it for 4 hours.

Rinse the cabbage in the cold running water in your kitchen tap (or 3-4 times in the water bowl, make sure you replace the water each time)

Make sure you squeeze the water out from the cabbage.

Put the vegetables in your cabbage bowl. It’s time to prepare the porridge now.

Well, Kimchi without porridge does work, but I like to have this as a must since porridge being a paste, it collates the whole kimchi and as a result, gives an awesome taste. This is how I made the porridge,

Take  a pan and boil  1/2  cup of water in it

Mix 2 tbsp of rice flour and 1 tsp of sugar.

Stir it well and make sure it should not form a lump. you can now turn off the heat and let it cool down, it may take 15-20 minutes to really cool down.

I have provided the below images to give you guys a better idea about the ingredients. I am currently residing in India and I am not privileged enough to have my hands on gochugaru here, so the best alternative here is Kashmiri lal mirch and chef art’s hot chili pepper flakes. I use light soy sauce for the vegetarian version ( you can use fish sauce for the non-vegetarian version )

Put all the above ingredients into the porridge as shown below.

Mix it well nice and uniformly as shown below. I can’t take too much spice and I prefer to make it a bit lighter. If you are a real spice lover and like to make it really spicy, add more chili powder and chili flakes which make it more appealing look wise.

I strongly prefer you to wear a glove at this time, Put the mixed porridge into the cabbage bowl which was prepared earlier and mix it well with your hands.

We are almost there, you kimchi is ready now and you can fulfill your watering mouth with a piece of it. I love to eat them right away in this state.

To ferment this further, put the kimchi in the glass jar. Put it on your kitchen shelf for at least 24 hours and refrigerate till your kimchi is alive 🙂

Happy Kim-ching……… and I am sure the taste will live till the last bit of it