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mands
I was asked about the kimchi recipe that I have been using:
1 head of nappa / Chinese cabbage
1 mooli - either in small batons, or noodled
1 large carrot - either in small batons, or noodled
3 - 6 spring onion ends (the green bits) chopped
2 - 4 tablespoons minced ginger (I just grate it. too much makes the kimchi sticky)
1 - 3 cloves crushed garlic to taste again - too much, and the kimchi is bitter)
1 - 3 tablespoons shrimp paste (this is very much to taste)
4 - 6 tablespoons gochujang*
1 - 2 tablespoons rice flour (may not be necessary, particularly if your gochujang already has it in)
a boat load of salt
quarter the cabbage, by cutting a 1 inch deep cross in the base and pulling it apart
wet it, then put salt in between each leaf
cover in salted water, and leave for a few hours / overnight
drain and rinse the cabbage (doesn't need to be perfectly rinsed)
mix the mooli, carrot & other ingredients
smoosh the mix between all the leaves of the cabbage
I wedge everything into a kilner jar, and top up with salter water if needed. I usually leave it out on the kitchen counter for a few days, until the fermentation starts, then put it in the fridge. Then it's up to you how long you leave it before eating it. I can normally manage a week before I have to get stuck in.
* I'm trying to find the best store bought stuff (Chung Jung One is supposedly very good), but plan on making my own up soon