My Homemade Kimchi : A Taste That Has Magic in It.

Hello everyone and @asean.hive
I have something to share with you today!
I can't wait to tell you about it.
Well, this morning I woke up so early.
Since I couldn't sleep again so what I did was make my homemade Kimchi.

Have you ever eaten Kimchi? Do you like its taste?

At first, I didn't like Kimchi. It has a strong smell and it's a bit spicy.
I was wondering why those people I've known love it so much? Then I found out because it's tasty and healthy.

Kimchi is originally a dish from Korea.

I remember when I was there, during this autumn season, mothers gathered together and carried different vegetables that they needed to make Kimchi. Grandmas are experts in making Kimchi.

But today, I made my own version of Kimchi using the ingredients available at home.

These are the following.
3 medium whole cabbage or Chinese Pechay
1/4 kg of coarse salt
4 gloves of garlic
2 medium-sized red onions, but you can use a white onion
a small portion of ginger
2 small sizes of radishes
a carrot
green onion
half a cup of rice flour
1 tbsp of soy sauce
1 tsp of vinegar
2 tbsp of brown sugar
1 cup of red chilli powder

Brining- a method of treating the cabbage with coarse salt to enhance the tenderness of the cabbage and develop its taste. It will take an hour or two, as long as the cabbage becomes tender. Slice the whole cabbage in half, wash it, and sprinkle the salt all over the parts of the cabbage. And once the cabbage becomes tender, so that it won't make a noise when you fold it, then that's ready to go.
Wash them properly twice or thrice and drain until the water is gone. You can have a taste of the brined cabbage, or pick up the little one in the middle part of the cabbage, and voila, what's the taste like?

After Brining the Cabbage, it will look like this.

Making Porridge
In a pan, put 1 and 1/2 cups of water and pour the half cup of rice flour, let it boil and stir. I don't really have rice flour, so as a substitute, I ground the rice that we cook every day until it becomes fine., When it's cooked, you can set it aside and cool it down.

Peel and Slice
Peel the carrot, radish, ginger, onions, and green onions.
Slice the carrot into strips as well as the radish and green onions.

Blend
Whenever the porridge is cool, pour it into the blender together with the peeled garlic, ginger, onions, with soysauce, sugar, and vinegar, and half a cup of water. Blend them until they look like a smoothie.

When it's done, you can transfer the mixture to the bowl.
Add the sliced carrot, sliced radish, and green onions.
Mix them evenly and pour the chilli powder. You can add more if you want to take it more spicy. Mix them together and its all ready to spread on the tender cabbage.
Spread the mixture all over until it becomes red. Make sure that you put the mixtures in the base of the cabbage and every part.

Once done, store them in a container with a lid or in a jar. It depends on what is available in your kitchen.

Let it ferment, and on the next day, you can see some liquid in the jar or in the container. You can try it and have a taste.

Hopefully, you can now make your homemade Kimchi.

Look! I made Chicken Soup with Kimchi.

It's so yummy! My son liked it so much. You can try it too!

Thank you so much for taking your time to read my blog.
Hope you can try this at home and you can make more recipes with this cabbage Kimchi.

Till next time, Hivers!Homemade