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| Malaysian Kimchi |
I wanted to try this recipe for a while, especially after watching a lot of kimchi YouTube videos and reading recipes that use the simplest of ingredients. Fish oil/sauce is used in a lot of recipes, even seafood is thrown in there, not my thing. But I liked how kimchi appeals to the Malaysian taste buds: spicy (check), savory (check), and versatile in flavors. I just want people eating more vegetables and if this is a simple way of it - woohoo!
There are a few things I did with this kimchi that I'd like to share with you. I made: kimchi with scramble eggs, kimchi soup (video coming soon), kimchi fried cauliflower rice, and kimchi stir-fry. I have a small jar of it left!!! It got better as time went on and I hope to make kimchi daikon soon.
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| Kimchi scramble egg |
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| Kimchi & cauliflower fried rice |
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| Kimchi stir fry |
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| Kimchi soup |
Here are the ingredients for the kimchi that I made in the video: http://youtu.be/h9U34JqGfEE
2lbs cabbage
1/3 cup chives chopped
1/3 cup green onions chopped
1 1/2 cup of chopped daikon radish
1/4 cup garlic chopped
2 tbsp chopped ginger
1 cup of yellow or white onion chopped
1/2 cup to 1 cup of chili powder
1 tbsp of hot cayenne pepper
1/2 cup salt
1/2 cup water
1. Wash and cut your cabbage.
2. Add salt and water to cabbage. Every 25 minutes rotate cabbage. It'll be done in an hour and a half to two hours.
3. Take onion, garlic, and ginger and place in a blender or food processor, blend until smooth. Add water if necessary (one tbsp at a time). Take onion paste and add chili, chives, green onions, and daikon radish. Mix until smooth.
4. After cabbage has soaked for at least an hour and a half (and has been rotated) rinse the cabbage a few times and add the paste.
5. Once paste has been added it's free to consume. You can store in a dark place for a day (for fermentation) or place directly into the refrigerator.
I hope and wish you all a Happy New Year!
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