This is a Filipino style kimchi which is common in Korea as a side dish or appetizer.
Prep Time: 15 minutes
Cook Time: No cooking except for the flour and water
Total Time: 2 hours
Yield: 2 liters
Ingredients:
- 3 medium sized napa cabbage
- 3 Tbsp fish sauce
- sugar according to how sweet you want it because its what make this a filipino style
- 1 Tbsp flour
- 1 cup water
- 1 cup chili powder
- 1 cup rock salt
- ginger, onion and garlic according to how strong you want your kimchi flavor and your tolerance to it's smell
Steps:
- Cut the cabbage into quarters, and remove the hard part of it at the bottom.
- Slice it about 2 inch big. You can choose to make the leaves bigger because they are softer.
- Scatter a thin layer of cabbage. Put about a tablespoon of salt, then another layer of cabbage, then salt again until all the cabbage is salted.
- Set aside for an hour and half, but mix it every after 30 minutes to distribute the salt evenly.
- In a separate bowl, grate the ginger, garlic and onion. Add sugar and chili powder.
- Mix the water and flour. Bring to a boil until thick and sticky. Let it cool and mix with the chili mixture to make it a paste. Add salt and fish sauce.
- Check if the cabbage is ready and if it is, wash it to remove excess salt (not too washed because salt is essential for it) and drain.
- When well drained, mix the cabbage with the paste. Use gloves or cellophane as your hand cover as chili can sting for hours.
- You're ready to eat although it must be fermented but not me I'm gonna eat it as soon as possible because it's so yummy.
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