Kimchi recipe @ quickly making kimchi

Actually when I was in Korea, I hardly ever ate Kimchi. And my mother always gave me. In fact, I did not eat much Kimchi when I was in Korea because there were many other dishes. It's ironic.  Because now I very much miss my mother's Kimchi.😢

I gave up to bring Kimchi from Korea.  It is a long time to bring to here  and it's very smell. Some people bring seasonings of Kimchi from Korea. Then they buy cabbage and then make kimchi with seasoned sauce from Korea. In fact, it sells many kinds of Kimchi in the Asian Mart here, too, but ... it is not so cheap, and what is more than anything else .. When I eat it, I feel uncomfortable. In addition the taste is not so good, so that I decided to make the quick-making kimchi using the vegetables in Germany.

Of course, the red pepper powder came from Korea, and the fish sauce was purchased from Asian Mart . It is difficult to be sure that the taste is different every time I do it, but I hope to help you making kimch.

⊙ Ingredients
 Chinese cabbage (about 1kg), garlic, a little bit of ginger, a small apple 1/2, 2 Green onions, 2 tablespoons of flour, 2-3 tablespoons of red pepper powder, 2-3 tablespoons of anchovy fish sauce, salt

1. Chinese cabbage salt down: Please wash the cabbage once with running water, and cut it in a little slice. Then, it is salted. I am not sure about the amount of time and salt in the cabbage yet, but I am going to take it again and update it later. ^^

salted cabbage

2. Preparing the seasoning 

(1) One whole fresh raw garlic and the white part of Green onions, apple and put in a blender. Slice the blue part of the green onion. You can put a little bit of ginger or pass it if you do not have it.

Wash green onions, garlic, and apples

I put the green onion, garlic, and apple into the mixer.

(2) Making a flour paste: Put 1 tablespoon of flour and 10 tablespoons of water (ratio of flour and water is 1:10) and boil it in a pan to make a flour paste. Stir well until tender. Otherwise, it sticks. When it is finished, it should cool down enough.

(3) Mix seasoning and flour paste with blender, 2-3 tablespoons of red pepper powder (you can add more according to your preference), 2-3 tablespoons of fish sauce. And we let age the mix seasoning while Chinese cabbage pickled. (If the weather is too hot, it is recommended to mature in the refrigerator.)

Mix all the spices well.

3. Preparing salted cabbage: try to tear a little cabbage and taste it  whether it is well-salted. It should be a little salty. Rinse the salted cabbage twice with water and wring out it. If it has a lot of water, kimchi is bland and it gets a lot of water.

It rinses well and it wring out well.

4. Mixing The cabbages with seasonig  

It's better that you use the plastic gloves and then mix  cabbage and seasoning. Because seasoned Kimchi is smell and even though you wash your hands, still smell it.

5. Ripening Kimchi

It does not look much redder than I thought, but the red pepper is quite spicy. 

Put the simmered kimchi in an airtight container and let it age for 2 days in a shady place. After that, please keep in the refrigerator. One day is enough for a very hot summer.

Tips!

(1) When I prepare garlic, I usually buy it by Lidl or Aldi. But you should be careful using the garlic of Germany. Because it's very strong. So if you use the amount of garlic you use in Korea, it will become just garlic kimchi. About 1kg of cabbage, about one whole garlic was suitable.

(2) If you are allergic to flour, you can substitute 1 tablespoon of rice flour.

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