Easy Homemade Kimchi (includes Thermomix method)
Forking Foodie
Forking Foodie
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Ingredients

  • 40 pounds a year
  • 1.7 kg napa cabbage / Chinese leaf lettuce (about three UK sized ones, before trimming - mine weighed 1.45kg after taking off the outer leaves and removing the core - UK supermarkets sell them, e.g. ASDA) [272]
  • 80 g fine sea salt (don't use salt with any added chemicals)
  • 2 x level
  • 15 ml tbsp rice flour (technically sweet rice flour, ordinary white rice flour works perfectly) [72]
  • white
  • 1 tbsp sugar (I use golden caster sugar) [48]
  • 60 ml fish sauce (Thai is fine, also known as nam pla - some people have asked whether there is a vegetarian substitute: you could substitute light soy sauce if OK with gluten, or use tamari sauce for gluten free, or mix kombu powder with water for a taste of the sea) [28]
  • 6 fat cloves of garlic [36]
  • 1 inch ginger root [4]
  • 1/2 a medium sized onion (40g) [16]
  • 75 g Korean red pepper powder
  • 100 g daikon
  • 1 small to medium carrot (50g) [13]
  • 1 small leek (or 4 baby leeks, 80g) [22]
  • 3 spring onions
  • 5,000 to 10,000 on the Scoville scale, if that means anything to you
  • 1.5 inches wide
  • 30 minute timer to remind me to do this
  • 180 ml water
  • water
  • 15 ml level tbsp rice flour
  • tbsp
  • rice flour
  • 180 g cold water
  • 15 ml tbsp
  • 3, to avoid throwing the rice flour up the sides, and mix for
  • 15 seconds Scrape down if necessary, then cook Varoma temperature
  • 2, then add the tbsp sugar and cook for another
  • 60 ml fish sauce
  • 75 g red pepper flakes

Instructions

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