Kimchi - Korea
International dish #7 is a Korean favorite. Here is the recipe:
Baechu (napa cabbage 2-3 heads), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, hot pepper flakes, asian chives, green onions, carrot, korean radish.
1. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
2. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
3. Every 30 minutes, turn the cabbage over to salt evenly (do this a total of three times).
4. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
5. Drain the cabbage and set aside.
Make kimchi paste: 1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2. Add ¼ cup sugar. Stir and cook for a few more mintues until it's translucent.
3. Cool it down.
4. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
5. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion. Feel free to do the garlic, ginger, onions in food processor.
6. Add 10 diagonally-sliced green onions, 2 cups of Asian chives, 2 cups of sliced Korean radish, and ¼ cup of sliced carrots.
7. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
8. Put the kimchi into an air-tight sealed plastic container or glass jar.
9. You can eat it fresh right after making or wait until it's fermented.