Mak Kimchi - Napa Cabbage Kimchi

My oldest Sister gave me two Napa Cabbages last week. What to do with two huge cabbages? Obviously, I can't consume all;yet, I don't want them to go bad either. Simple solution to this problem, I am making kimchi!!! Thanks to Maanchi's blog, Mak Kimchi turned out yummy and delicious. Her recipe is quick and very easy to follow. Since I have all the ingredients, it only took me two hours to make this kimchi. Check it out!!!

With only two Napa cabbaages, I made the whole big pot of kimchi. I am going to give some away of course.

Kimchi Recipe below.

http://www.maangchi.com/recipe/easy-kimchi

Cucumber Kimchi

I am not sure what is up with me lately, but I love making all kinds of kimchi. I got this recipe from Chi. Xuan from VF. She was right, you can finish this batch in one day. I made this yesterday, and it's almost all gone today. They are crispy, and delicious.


This is a close picture of cucumber kimchi. The color turned out really nice.

First, you seeded the cucumbers. Then you added salt and let them sit for at least 30 minutes. And mixed well.

Below are the ingredients needed for this recipe:

red onion, chives, garlic, white onion, spring onion, ginger and chilli powder.

In a separate bowl, I added all the ingredients together.

Then I added the cumcumbers in the bowl.

Mixed well. I added more chilli powder.

Put them in the fridge for at least 2 hours, and they are ready.

You should defnitely try this recipe. It's easy, and very good. This will go well with any types of meat. Enjoy!

Ingredients:
3 large Cucumber
2 tablespoon Kimchi powder or more
2 stalk of Green Onion (shredded)
1/5 cup of fish sauce (more or lslightly less depending on your taste)
2 tablespoon of Garlic (minced )

1 bundle of chives (optional)
1 tablespoon of Sugar

1/2 red onion (sliced)

1/2 white onion (sliced)

2 tablespoon of fresh Ginger (sliced)

Method:

1. Wash the cucumbers by rubbing them with salt and rinse well with cold water.

2. Rinse the cucumber. Drain and gently.

3. Cut the cleaned chives into small pieces; Chop the green onion stalks, garlic, and ginger.

4. Mix the chives with the red chilli powder, green onions, red onion, white onion, garlic, ginger, and fish sauce and seasoned sugar.

5. Mix the cucumber together with step # 4.

6. Put in the fridge for 2 hours.

7. Done

Korean KimChi

My MOM gave me a Chinese cabbage yesterday. I am not sure what I am going to do with it. I mean, I don't want to cook it since there are still food left over in the fridge from yesterday. Certainly, I don't want it to go rotten either. What to do? What to do? Then I came up with an idea. Why not make Kimchi? I don't have to eat right away;yet, it can be stored in the fridge for up to 3 months.


I started out with a Chinese cabbage.

After cutting it into small pieces, I added the salt.

Then, I rinsed with water a few times. Below are the items I will add next.

I added the following: ginger, spring onion, and garlic.

After that, chili powder was added.

Then the rest of the remaining ingredients were added : fish sauce, sugar, a little bit of water. Mix well.

Let it sit over night. Then it will become like this.

Taste it again. Add more sugar, salt, chilli powder if needed. Then put in jar.

Ingredients:

1 fresh Chinese cabbage

1/2 cup salt

1 cup Korean chilli powder (use less if you don't like it spicy)

2 Tbps fish sauce

2 tbsp white sugar

7 spring onions, washed and sliced on an angle into slices about 1-2″ long

7 cloves of garlic, (1/2 crushed & 1/2 sliced)

2 Tbps of ginger

Method:

1. Cut the cabbage in halves or quarters and put in a large bowl.

2. Add salt to the cabbage. Set it aside.
3. After an hour, drain water from the cabbage.

4. Rinse the cabbage a few time in clean water, then squeeze as much water out.

5. Add the garlic, ginger, and spring onion.

6. Add the chilli powder, and mix well.

7. Add the rest of the ingredients (fish sauce, and sugar)

8. Taste it.

9. Let it sits overnight.

10. Taste it again.

11. Put in jar.
12.This can be stored in your fridge for up to 3 months.

Note: When you taste your kimchi, add sugar if it's not sweet. Add salt or more fish sauce if it's not salty enough. Add more chilli powder if it's not spicy enough for you. Usually, people put outside for at least 3 days before they put in their fridge. I don't like my kimchi too sour. Therefore, one day is good enough for me. Verdict: It's crunchy, sweet, a little sour, and spicy! Just the way I like it.

Kimchi would go well with any meat dish. Enjoy!

Turnip Kimchi - (Korean Dong Chimi)

Yesterday I went to Korean grocery and saw they have a variety of kimchi . This turnip kimchi looks quite interesting. One small container costs about $6.00. It's quite expensive if you ask me. Therefore, I decided to make it myself. All you need is turnip, chili powder, garlic, ginger, sugar, salt , scallions and you have yourself a big bowl of kimchi .


All the ingredients together.

After you covered the kimchi with the food wrap, it's ready to be sit over night.

After 24 hours, this is what it looks like. It's crunchy with the sweet, spicy and sour flavor. Yummy! You can eat this with any type of meats.

One pound of turnip can make 3 small jars of kimchi. And turnip is only .69 cent a pound.

I purposely took this picture so you can take a closer look at it.

Ingredients:

1 turnip (about 1 pound or so)

3 spring onions
Sea salt or other non-iodized salt, at least 1TB

4 TBS of Korean chili powder
2-3 cloves garlic (cut into thin slices)

2 tablespoonfuls sugar, any kind
Small piece of ginger (cut into think slices)

Methods:

1)Slice the turnip into cubes, 1 inches long and 1 inch wide.
2)Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise.
3) Repeat the same process for the ginger and garlic.
4) Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight.

5) Mix 1/2 cup of water with 1 tablespoon of the salt and the sugar in a separate bowl.
6) Pour the mixture over the kimchi.
7) Keep at room temperature for 24 hours.
8)Transfer to jars and refrigerate. It will keep for at least 1 week.