Mak Kimchi - (easy to make ) Kimchi

Everyone who loves to watched Korean drama would be curious about this korean dishes - KIMCHI, coz this dishes often served in almost every meal. 
Well... most of my friend are, and so do I :D
But for those who doesn't know often puzzle when I mention about Kimchi. 
So... What is Kimchi actually? 
Kimchi is same as pickle, but with lots of ingredients, it's korean pickle. Kimchi taste sour, salty and spicy. If u make it properly & use the right ingredients then u can taste the real flavor of Kimchi - korean flavor. 



I ones eat at a few korean restaurant & the kimchi they serve is chance from the original flavor. That because they chance the most important ingredient - korean red paper powder. I even find 1 of them add the chili padi into the kimchi to make it more spicy. Yes... the red paper powder is cost more, but in the end u will have a lovely kimchi with rich flavor that will makes u fall in love. Well... I'm :) 

I make this Kimchi about 2 week ago. This is my 3rd times making this korean dishes. I found the recipe from Maangchi.com . This kind of Kimchi is a little bit different with the other one, the fermented kimchi. Mak Kimchi is less sour then the fermented kimchi, even after 1 weeks I didn't taste the sourness. Well... maybe a little :D
I make a few chance from the original recipe to suit our taste. Such as the level of spiciness. Maangchi said that if u want the spicy one u should add 2,5cup of red paper powder for 4,5kg of cabbage. But I think for Indonesian people that don't spicy enough. 
Indonesian people always eat chili padi almost everyday, so we will choose the kind level of spiciness that Maangchi use to said as a suicide level... Haha ha! 
The ingredients for the kimchi is less same as like Maangchi make on her video  but I prefer more spice on my kimchi, so I make it with 3kg of cabbage.

Ingredients : 

• 3 kg Napa Cabbage/ Chinese Cabbage 
• 1 large White Radish 
• 3 large Carrot
• 1 large Onion, cut into 4 part 
• 1 handful Chive ( u can skip it if u don't like & switch with Leek )
• 1/2 handful Green Onion
• 3 cm Ginger, slice  
• 1 cup ( 240ml ) Fish Sauce (please choose a good quality fish sauce)
• 3 cup Korean Red Paper Powder
• 1/4 cup Sugar
• 3 cup Water
• 1/2 cup Sweet Rice Flour
• 10 cloves Garlic

Directions: 

•  Cut the cabbage into 4 part & removed the cores, cut into 2-3cm long. Put the cabbage in big bowl. Soaked the cabbage in cold water & rinse 2 times. add 2/3 cup of salt, stir until blended. Turn the cabbage over every 30minutes. Discard the water, washed 3 times in cold water, drain. set a side.  

• Cut the white radish and carrot into thinly sliced lengthwise.
• Cut the chives 3-4cm long. 
• Cut the green onion diagonally-slice. 
• Cut onion into 4 part. Puree the onion, ginger & garlic with fish sauce on the food processor. Set a side. 

• Put 3 cup of water & 1 cup of sweet rice flour in a non-stick pot, in low heat, bring to boil and stirring continuously. 
• When the porridge start to bubble, add 1/4 cup of sugar, stir until combain. 
• Remove from heat when the porridge start to translucent. Cool it until room temperature. 

• Mix the porridge with red paper powder until combined, taste first, if u prefer your kimchi more spicy then you can add more red paper powder. 

• Add the white radish, carrot, green onion, chives to the kimchi paste, stir until well blended.

• Add the cabbage and stir until well blended. 
• Put the kimchi on the airtight-container such as lock & lock, press down the kimchi so there will be no air in the middle of your kimchi.
• Store in 2 part, put 1 part in a big container & 1 part on a small container. So your kimchi from the big container will fermented slowly & stay fresh. 
• Eat your kimchi from the small container first, then when it's empty, add more kimchi on the small container from the big container. Confused? Well... u will get use to it :D 

• If u prefer your kimchi to have more sour taste then u can place the container first on room temperature for about a day. After that you can put it in the refrigerator.
• After a day or 2 you can open the container, and if you smell sour smells or see a bubble on your kimchi - that's means your kimchi is being fermented. 
• You can eat the kimchi right after or wait until it's being fermented. 
• Kimchi can stay &  still fresh for about 1 month, if you make it properly. 
• Enjoy ur Kimchi! ;) 

Nah... no need to go to a korean restaurant to enjoy ur favorite kimchi, now you can make it at home :)

Stay healthy & loves your kitchen more! ;) 

Difficulty: Easy ( but takes times )
Cooking Time: < 3 hours 
Makes: 4kg of kimchi