Homemade Kimchi IV - Revisited But More Fiery

I love kimchi !  I started making kimchi a few years back in 2009 and since then I have improved by leaps and bound LOL! JUst kidding I know self praise is no praise but I can tell you that it tasted better each time I make them.  This is motivation for me.  I used the same recipe but improved on the hotness :p.  For this load, I added more korean chilli powder.  I made them for my colleagues for they are fiery angels * wink.  They love hot stuff therefore the call for more chilli powder :) I gave them each  a tub and I told them that these homemade ones can last a few months.  One of them have started cooking with the kimchi, so looks like her tub won't last a few weeks LOL!  Btw, I have starting cooking my share too :p who could resists it for kimchi lover like us !  

Making kimchi is therapy for me.  Stuffing each layer of leaves with the gochujang mixture is sure fun.  I not only love kimchi , I love making them....the reason being, I know I will have korean dishes in the coming days !  And this time it has more oomph...fiery hot and gosh, it was so good that even WB loves it. I will share with you the dish I cooked with this homemade kimchi that Wild Boar asked for more.  So, for a person who doesn't like Korean dramas ( jealousy coz some korean stars are handsome ) and kimchi asked for more just meant one thing -  my kimchi turned out fiery hot and delicious !   LOL! again I am not bragging but it was slurrpy good !  'Komawa ' to Wild Boar being a great supporter for my homemade kimchi :p

Homemade Kimchi 

Ingredients:

1 napa cabbages,quartered with stem still attached, washed and soak in brine 

6 heaped tbsp gochujang paste 

1 onion
1/2 bowl cooked rice
1 radish, sliced 
50 gm spring onions, cut into 2.5cm lengths
50 gm chilli powder  * I doubled this
10 gm sugar
50 gm minced garlic
4 tablespoon fermented baby shrimps ( cincalok )
50ml fish sauce
Method:

Soak the cabbages amd radish in salt water for 4 hours, weighing the cabbages down with a heavy plate during the soaking process. Remove cabbages from the salt water and drain well.

Pound the garlic and rice till fine. Add in fermented shrimps , fish sauce , gochujang paste and chilli flakes and mixed well. Add in the cut scallions into the mixture and leave it to rest till needed .Combine with the rest of the ingredients and mix well.

Stuff the cabbage with the mixture, starting from the innermost leaves and making sure every part of the leaf is covered. Repeat until the entire cabbage half is covered with as much of the mixture as possible.

Put the kimchi into an airtight container and allow it to ferment for 3 to 6 days at a temperature below 20º C

Enjoy !

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