Wednesday, December 12, 2012

Kimchi (Repost)

[Some changes I've made on my previous post Kim Chi]


1kg napa cabbage, cut into big pieces
3 carrot, cut into sticks
1 daikon, cut into sticks
1/2 cup sea salt dissolved in 1 cup of warm water
enough cold water to cover all the vegetables
1 cup red chilli flakes/chilli powder
4 cloves garlic
1 knob ginger
1/2 small brown onion
1 ripe Packham pear (peeled and cut into chunks)
1 ripe apple (peeled and cut into chunks)
1/4 cup fish sauce (to taste)
5 tbsp sugar (to taste)
salt to taste
3 spring onions, sliced
glutinous rice paste (optional. This rice paste is to speed up the fermentation process)

To make the glutinous rice paste:   Cook 1 tbsp glutinous rice flour with 1/2 cup water  over low heat until the mixture has thickened and turned white and bubbly.

  • Dissolve the sea salt in warm water and add in the cold water.  Stir well.
  • Place cabbage, carrots and daikon in a big mixing bowl and pour salt water over it.  Toss gently.  Leave vegetables in the brine for  about 3 hours, making sure that they are all fully submerged in the salt water.
  • Wash the vegetables  to rinse off excess salt.  Squeeze and drain well.  Transfer to a large mixing bowl.
  • Place pear, apple, onion, ginger, garlic, sugar and glutinous rice paste into a blender and blend until fine.  Then add in chilli flakes, salt, sugar and fish sauce.  Combine well.
  • Add sliced spring onions to the drained vegetables.  Pour in the blended paste and toss well.  
  • Once all the vegetables  have been coated, transfer to an airtight glass container and press down the vegetables.  Pour in the liquid as well.    (Do not fill right up to the rim).
  • Cover and store the Kim Chi  in a cool, dark place for 24 hours to stimulate the fermentation process.  Then refrigerate it.  Kim Chi keeps well in the refrigerator for 3 - 4 weeks.


  1. Minty~~
    i wish can make tis... but always forget to by the chilli powder whn shopping... grrr....><
    now jz can taste it at ur place.... haha!!

  2. waw,Kimchi~~
    this looks super yummy, perfect color too !!
    it really makes me want to eat it.hahaha....

    1. The first time I made KimChi, I hated the taste and the smell. But now, after 2 years, I guess I quite like it. There is always a tub of KimChi in my fridge. Comes in handy when cooking a quick lunch of kimchi noodles or fried kimchi rice.

  3. I love kimchi! Will try to make some using your recipe :)

    1. It took me more than a year to get used to the taste of Kimchi. But my husband loves it and now so are my children and myself.

  4. Gosh, I should really try this! The kimchi looks good! My dad is such a big kimchi fan and kept asking us to buy for him whenever or whoever goes Korea. I think this might just do it, thanks Veronica!

  5. I am not a big fan of kimchi but after making my own batch I getting the hang of the taste and smell especially in fried rice.

  6. Hi Veronica,

    Your Kimchi is very interesting with the addition of apple and pears. I wonder if these fruits will preserve well with the rest of the Kimchi ingredients. Will the apple chunks become brown after storage?


    1. The apple and pear will not turn brown as they are blended together with the rest of the ingredients (other than vegies). The fruits adds a hint of natural sweetness to the kimchi.


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