Easy Kimchi 막김치 Step by step

#baekjongwonrecipe #kimchi #philviestory Recipe credit to ‪@paik_jongwon‬ Recipe: 2kg napa cabbage cut into bite size 150gm radish cut into match sticks 60gm spring onion cut into 2inch long 30gm fermented shrimp 1L water + 250gm coarse salt 125ml water + 10gm glutinous rice flour 40gm minced garlic 3gm minced ginger 65gm coarse red pepper powder (gochugaru for kimchi making) 3gm beef stock powder (optional) 5gm salt 40gm fish sauce 18gm sugar Brine cabbage 1. cut and wash napa cabbage. 2. mix water + coarse salt. 3. add water into cabbage. toss it well so that every pcs got contact with the salt water. 4. leave it to brine for few hours - till it is soft and pliable. duration varies, as it will depends on the saltiness of the salt and also the room temperature. as long as the cabbage didnt snap when you fold it together means it is job well done. 5. wash and rinse the cabbage. drain and set aside to remove excess water. Red pepper paste 1. mix water + glutinous rice flour. 2. pour into a pot and heat it up on medium low heat. stir frequently till it thickens. 3. add in beef stock powder (optional) and coarse red pepper powder. 4. Mix well and set aside to cool down. Brine radish 1. In a mixing bowl, add radish, fish sauce, fermented shrimp and salt. Mix it well and set aside for 5mins. Make kimchi 1. In a mixing bowl, add brine radish, sugar, minced garlic, minced ginger, red pepper paste, spring onion and brine cabbage. 2. Mix it well together. 3. Transfer to an airtight container. 4. Keep the kimchi in room temperature over 10hours before storing it in the fridge. The longer you keep in the room temperature, the more sour it will become. *I tried keeping it in room for 24hrs, it is too sour for me. so i feel within 10hours to 15hours will be good. Enjoy ~