Weekend Project: Making Kimchi

My ex-colleague has always been amped-up in making kimchi. He is a kimchi freak, lol. So he came yesterday, my housemate, me and KS made kimchi. Making kimchi is kind of messy ( chili paste here and there) but a lot of fun, a nice activity for rainy days..

So, the ingredients for kimchi:

1. Chinese Cabbage

2. Garlic (about 10 biji)

3. Red Chili (about 10 stalks)

3. Ginger (optional)

4. Chili Padi (optional)

Steps:

1. Chop the cabbage into quads.

2. Sprinkle salt on the cabbage, this process is to dehydrate the cabbage so that it will shrink and able fit into our container. Also pickle the cabbage as well.

3. Wait for the cabbage to shrink, it will take at least 2 hours.

4. Make the garlic paste.

De-skin the garlic.

Use a food processor, blend garlic, chili and ginger together. Because we used a crappy blender, we added some water to the paste to make it blend well.

Add in the sesame seeds and there you go. Tada! The paste.

5. Our cabbage has shrunk! The cabbage should be soft and is malleable, which means u can bend it easily.

6. Spread the paste in each layer of the cabbage leaf, make sure you spread it towards the stem (the hard white part) because the paste wont get there if you dont put it there.

A kimchi sandwich, anyone? lol

7. Squash Put the kimchi into the glass container. This process can be messy. Tips: Put a pale under the glass container, so we can re-use the paste that dripped down.

Gross eh? Haha..

8. Done, kimchi awaiting to be harvested.

9. Wrap the container up with a plastic bag and let it sit somewhere in the house. We need to wait for one month before we can eat the kimchi. Oh, I cant wait.

Note: Remember to put the kimchi into refridgerator after 3 days if u are in hot country like Malaysia.

Till then, that was our kimchi making process. Will show the result after one month if I get the chance.