I absolutely love kimchi! I eat it for my lunch every other day, at least 3 times a week. Kimchi soup, fried rice, bread, on its own, i love them all! Just because i love it so much, it can get really expensive. $7+ only gets me a tiny bottle and they only have cabbages in it. So i thought of making my own fresh ones where i can have as much as i want and add whatever i love in it. This is a very simple and cheap recipe, under $10 and you can get 3 big tubs of fresh yummy kimchi. Because I added all the stuff i love, i think it’s definitely the best kimchi i’ve had!
Recipe (for 1 medium tub)
1/3 Napa/wongbok cabbage, cut in suqares
1/2 stick Radish, peeled and cut in sticks
4 stalks of spring onions
1/2 stick carrot, shredded (optional)
2 tsp white vinegar
4-5 tbsp Kimchi base (depending on how spicy you’d like)
- Place all ingredients in a airtight tub and sprinkle with generous amount of salt (about 1tbsp), rub with your hands till mixed well
- Add in vinegar and mix well
- Cover the lid of the tub and let it stand and ferment for just over 5 hours
- Drain the excess water from the tub
- Add in Kimchi base and mix well
- Add in more salt, to tase
- Chill and ready to serve
Note: I keep this in my fridge for about 1 – 1 1/2 weeks and it still tastes fresh and yummy =) I eat it on its own, or add it in soup, make kimchi fried rice and kimchi pancakes. It definitely is a good base for many dishes!