2009.
03.
01
jazz's' kimchi recipe.

- refer to: How To Make Kimchi Videos previously posted to have a brief overview before starting - 3 videos in english to make kimchi shared by professionals.
there's the Modern & Traditional(with oysters) Korean Kimchi & Caucasian Making style.
:)
Do take note that it takes at least 2 days to make a batch of Kimchi, from Preparation to Putting it all together. Patience is very necessary.

p.s. above kimchi were from first few kimchi attempts. I've sinced gone into 6kg containers.
Ingredients:
-about 2kg, two large ice-cream tubs.
1 Nappa cabbage/Da Bai Cai
1 daikon/white radish
rice flour
1 stalk spring onions
2 cloves garlic
1 old ginger
2 large onions (there's red and yellow, take the angmoh type-yellow)
fish sauce
1 pack of salt - any type.
Korean red pepper powder - buy at korean shop (there's 1 over at Tanjong Pagar, behind Amara Hotel)
OR
Bala's red chilli powder - this works just as well for local taste.
1st day: prepare cabbage & radish.
1. prepare cabbage
-slice into half vertically.
-rinse well, don't break the leaves apart.
-pour salt into a large bowl mix with water, soak cabbage, rub salt between each leaf. leave to soak 1 day.
-reason: to remove excess water from leaves so it'll soak the kimchi mix.
2. prepare radish
-slice into shreds with your newly bought shredder! :P
-soak similar to cabbage, in salt.
2nd day: prepare kimchi paste & dice ingredients, put together.
Firstly, remove cabbage & radish from salt water, drain, set aside.
1. prepare kimchi base.
ratio of 1:3 - riceflour:water.
-600-700ml water (actually, just make sure your pot is half full cos you need to stir constantly % more sauce is good thing.)
-mix 1/3 amount rice powder into water.
-heat over low flame, stirring constantly.
-when it starts to look transluscent, turn of flame, set aside to cool.
-note: slightly translucent is ok already. overcook not good liao.
2. slice all condiments, set aside separately.
-dice onions, shop spring onions.
-mince garlic, ginger.
-the amount actually varies
-spring onions are optional. ginger & garlic must.
3. final step for kimchi paste.
-mix red pepper powder by spoonfuls into rice mixture, u might need to taste it get a feel of how hot u want it. note that the hotness is 2 times the current taste after fermentation. (i donno why but its true! and it taste better then.)
-as a guide, mix 2:3 - red pepper powder to rice mix.
-add 5 spoons of fish sauce.
-mix onions, garlic, ginger in.
-add a few dashes of pepper
note: don't add spring onions yet. add only when you are ready to mix kimchi sauce into cabbage. its to be added last due to the smell.
4. putting it together.
-have a good working area, place cabbage in a large bowl that's big enough to 'get messy'
-rub kimchi paste between every leaf. make sure the condiments are also added nicely.
-set directly into the tubs.
tip: use a large tub for half the cabbage to store long term, use small tubs for 'easy to eat' slices. that way, u can monitor the taste too.
-pour remaining kimchi paste into tubs, covering the kimchi, remember to leave 2cm spacing from top of tub cover for fermentation.
-keep in the fridge.
Final Preparations:
-Make sure containers are tightly sealed, a plastic wrap covers the kimchi without air gaps before closing the lid.
-Keep in the refrigerator for more than 2 weeks before consumption.
-Best duration is 1 to 2 Months.
* remember to let the gas out once in 2 weeks as the lid gets bloated due to fermentation.
2 weeks: it'll be abit raw, crunchy.
1 month: still slight crunch, more flavor and taste.
3 months: optimum time to consume.
note: preferably..consume within 6 months. It can be kept longer but do a smell check. utensils used in taking kimchi out of container should be clean and won't contaminate the stock.
Kimchi tips/info:
-and its best to keep Kimchi in the fridge for more than 1 week before eating, due to the climate in Singapore. it takes longer for the full flavor to burst. you will also need to take it out from fridge once in a while, as u like, to let the air out, let germs ferment... therefore, ur tub must be air-tight also.
-kimchi tastes better with radish added. the flavor is more fragrant. you should experiment your preference. some do not prefer it to pickles.
-adding spring onions to kimchi would give a slightly bitter taste with a pungent smell of the spring onions, but its not overboard. if you do like spring onions, add same equivalent to amount of ginger and always add it last.
-garlic and onions ratio to ginger: 2:1

- refer to: How To Make Kimchi Videos previously posted to have a brief overview before starting - 3 videos in english to make kimchi shared by professionals.
there's the Modern & Traditional(with oysters) Korean Kimchi & Caucasian Making style.
:)
Do take note that it takes at least 2 days to make a batch of Kimchi, from Preparation to Putting it all together. Patience is very necessary.

p.s. above kimchi were from first few kimchi attempts. I've sinced gone into 6kg containers.
Ingredients:
-about 2kg, two large ice-cream tubs.
1 Nappa cabbage/Da Bai Cai
1 daikon/white radish
rice flour
1 stalk spring onions
2 cloves garlic
1 old ginger
2 large onions (there's red and yellow, take the angmoh type-yellow)
fish sauce
1 pack of salt - any type.
Korean red pepper powder - buy at korean shop (there's 1 over at Tanjong Pagar, behind Amara Hotel)
OR
Bala's red chilli powder - this works just as well for local taste.
1st day: prepare cabbage & radish.
1. prepare cabbage
-slice into half vertically.
-rinse well, don't break the leaves apart.
-pour salt into a large bowl mix with water, soak cabbage, rub salt between each leaf. leave to soak 1 day.
-reason: to remove excess water from leaves so it'll soak the kimchi mix.
2. prepare radish
-slice into shreds with your newly bought shredder! :P
-soak similar to cabbage, in salt.
2nd day: prepare kimchi paste & dice ingredients, put together.
Firstly, remove cabbage & radish from salt water, drain, set aside.
1. prepare kimchi base.
ratio of 1:3 - riceflour:water.
-600-700ml water (actually, just make sure your pot is half full cos you need to stir constantly % more sauce is good thing.)
-mix 1/3 amount rice powder into water.
-heat over low flame, stirring constantly.
-when it starts to look transluscent, turn of flame, set aside to cool.
-note: slightly translucent is ok already. overcook not good liao.
2. slice all condiments, set aside separately.
-dice onions, shop spring onions.
-mince garlic, ginger.
-the amount actually varies
-spring onions are optional. ginger & garlic must.
3. final step for kimchi paste.
-mix red pepper powder by spoonfuls into rice mixture, u might need to taste it get a feel of how hot u want it. note that the hotness is 2 times the current taste after fermentation. (i donno why but its true! and it taste better then.)
-as a guide, mix 2:3 - red pepper powder to rice mix.
-add 5 spoons of fish sauce.
-mix onions, garlic, ginger in.
-add a few dashes of pepper
note: don't add spring onions yet. add only when you are ready to mix kimchi sauce into cabbage. its to be added last due to the smell.
4. putting it together.
-have a good working area, place cabbage in a large bowl that's big enough to 'get messy'
-rub kimchi paste between every leaf. make sure the condiments are also added nicely.
-set directly into the tubs.
tip: use a large tub for half the cabbage to store long term, use small tubs for 'easy to eat' slices. that way, u can monitor the taste too.
-pour remaining kimchi paste into tubs, covering the kimchi, remember to leave 2cm spacing from top of tub cover for fermentation.
-keep in the fridge.
Final Preparations:
-Make sure containers are tightly sealed, a plastic wrap covers the kimchi without air gaps before closing the lid.
-Keep in the refrigerator for more than 2 weeks before consumption.
-Best duration is 1 to 2 Months.
* remember to let the gas out once in 2 weeks as the lid gets bloated due to fermentation.
2 weeks: it'll be abit raw, crunchy.
1 month: still slight crunch, more flavor and taste.
3 months: optimum time to consume.
note: preferably..consume within 6 months. It can be kept longer but do a smell check. utensils used in taking kimchi out of container should be clean and won't contaminate the stock.
Kimchi tips/info:
-and its best to keep Kimchi in the fridge for more than 1 week before eating, due to the climate in Singapore. it takes longer for the full flavor to burst. you will also need to take it out from fridge once in a while, as u like, to let the air out, let germs ferment... therefore, ur tub must be air-tight also.
-kimchi tastes better with radish added. the flavor is more fragrant. you should experiment your preference. some do not prefer it to pickles.
-adding spring onions to kimchi would give a slightly bitter taste with a pungent smell of the spring onions, but its not overboard. if you do like spring onions, add same equivalent to amount of ginger and always add it last.
-garlic and onions ratio to ginger: 2:1
Welcome to Jazzieeaa





















