Radyo Natin

Celebrity chef makes an easy-peasy recipe for home-made kimchi

Image source: Unsplash
The interest and love for Korean delicacies are becoming increasingly popular in the Philippines. With Korean restaurants and stores popping up nearly in every corner, it can be said that Pinoys are quite welcoming to new taste palettes.
Kimchi is staple Korean cuisine that you see in every K-drama. It is a traditional side dish that can go with nearly all meals. And although it looks hard to make, Filipino home cook Erwan Heussaff shows us how we can make our very own Easy Homemade Kimchi.
To make kimchi you will need the following ingredients:
• 2.5 kg napa cabbage
• ½ cup salt
• 2 cups water
• 2 tablespoons glutinous rice powder
• 2 tablespoons white sugar
• 8 green onions
• 30 garlic cloves
• 2 tsp ginger
• 1 white onion
• ½ cup fish sauce
• 2 cups gochugaru
1. Cut the bottom portion of the napa cabbage then proceed to split the core in half and carefully pull it apart. Split the two halves again to make 4 slices. (Note: you can use your hands or knife for this step)
2. In a large water basin rinse the cabbage with cold water. Once done, salt the leaves layer by layer.
3. Leave the cabbage in a large bowl for two to three hours and rotate every twenty minutes. (In this step you will see the size of the cabbage diminish)
4. Rince 8 green onions then chop. Set aside to be used later.
4. Now, for the spice mix, peel 30 cloves of garlic, one white onion, and some ginger. Chop the ginger and onion and put all three ingredients in a food processor (or a blender). Once blended into a smooth paste place in a bowl and add in ½ cup fish sauce and 2 cups of gochugaru.
5. Next, in a boiling pot of water add in 2 tablespoons of glutinous rice powder and 2 tablespoons of white sugar. Once completely dissolved let it cool then add to your bowl of spice mix.
6. Going back to your nappa cabbge, rinse it thoroughly before covering every inch with your spice mix. Go layer by layer to make sure you don't miss a spot and add in your chopped green onions. (Make sure they are also covered with your spice mix)
7. Last but not the least, put your homemade kimchi in a Tupperware or a large jar and let it ferment (at room temperature) for about three days.
According to Heussaff, you'll know that your kimchi is ripe when you see some "bubbles, lots of liquid, and if the veggies are nice and soft."
Kimchi is not only delicious and savory but it's actually really good for your health. According to Nourish by WebMD, kimchi is packed with vitamins, minerals, and antioxidants that help boost your immune system.
So the next time you feel like feasting on some delicious samgyupsal try out this easy homemade kimchi recipe!

Last Modified: 2021-Jul-22 18.49.54 UTC+0800