Documenting my ongoing attempt to make an authentic Kimchi a la this sterling guide. I got most of the authentic Korean ingredients from the excellent Seoul Plaza (9 branches in UK including one in Selly Oak).
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- Chinese (napa) cabbage, after curing for 6 hours
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- Brined shrimp … eeee
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- Look at their little eyes! /Shudder
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- Ginger, bulb of garlic, half an onion, shrimps processed to a paste
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- Julienned daikon and carrot
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- Glutinous rice paste mixed with ginger, garlic, onions and shrimp
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- I used Thai fish sauce as that’s what I had and it’s nice – I see it’s out of date, but how can this stuff go off??
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- Lots of gochugaru added to paste
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- Mix up all the vegetables with the paste
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- Gochugarua (this one is labelled mild, but it’s still quite hot in the quantities used)
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- Drying the cabbage
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- Slather it on the cabbage, and leave it out for a day to start fermenting
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- Tomorrow, chop it to bite sized pieces, jar and into the fridge