I’ve always wanted to make my own cabbage Kimchi and yesterday I found Chinese cabbage at my local store. SCORE!
I watched this cute lady (http://www.maangchi.com/recipe/easy-kimchi) and took notes on how to properly make Kimchi and then did the complete opposite…none of this silly waiting around stuff.
Clean the cabbage, drain, chop in large pieces, sprinkle with salt, set aside.
Blend lots of garlic, ginger, onion, hot peppers, chili pepper, fish sauce, anchovy paste, sugar and white vinegar.
Mix the cabbage, sauce and a few thinly sliced carrots and red green onions. Refrigerate minimum 24 hours.
Day 1 and the Kimchi is great! All the right flavors with the exception of that tingling and sparkling effect fermentation adds to the dish. Next time I’ll try the lady from the video’s recipe and add raw squid and let it get super nasty (in a good way).