I made this recipe very often, as we eat sashimi at home every week (my brother really like it). I made kimchi for a family party, this time (as I told you in Happy New Year! 2008, that I will post a recipe) this is the first one.
This kimchi recipe is not the traditional one, but easy, doesn’t take a lot of time and delicious. It’s good for accompany Korean barbecues too, after making it, put it in a jar and put in the fridge and you can have a delicious kimchi on hand for 1 month.
|1 head||Chinese cabbages|
|1||Chinese white radish, clean and thinly sliced|
|1||Carrot, thinly sliced|
|5 tbsp||coarse salt|
|5||red chilli (deseed and halved)|
|1 tbsp||Ginger, chopped|
|5 cloves||Garlic, chopped|
|5 tbsp (more or less depend on your taste)||Sriraja Panich Chilli Sauce Medium Hot (or Tabasco or any hot and spicy flavor chilli sauce )|
|1-3 tbsp||Lemon juice|
|5||Spring onion cut into 3 cm long|
|2 tbsp||Paprika powder (optional for good color)|
Cut cabbage lengthwise into two sections.
Put the cabbage in large bowl sprinkle with 3 tbsp of salt and let stand for 30 minutes. Rinsed in cold water, and then drained and squeeze to take the water out of the cabbage. Cut into pieces (about 5 cm) and put in a clean bowl with carrot, spring onion and white radish.
Put red chilli, ginger, garlic, sugar, 2 tbsp of salt, chilli sauce and paprika powder in a food processor and process until homogenized.
Pour the sauce on cabbage, carrot, spring onion and white radish. Use large spoon to distribute the sauce adjust the flavor with lemon juice.
Put the kimchi in clean jar and place in the fridge for 24 hours before use.