막김치 (Mak Kimchi/ Easy Kimchi)

Assalamualaikum..

wallawehh.. lama sungguh tak buka blog ni.. last week whole week saya ada audit di Alor Setar. Minggu ni terasa banyak kerja pulak. Tak dan nak buka blog apatah lagi nak buat karangan untuk update blog ni..

Tak tau nak tulis pasal apa so just post a few recipes yang saya cuba.. semestinya makanan Korea lah kan hehe.. sampai husband pun dah tegur..makanan Korea lagi? hehe.. tapi die ok aje..makan semuanya pun =D

Ni saya buat malam tadi. Kimchi lagi. Teringat aritu husband tanya, "kimchi takde?" hehe dah habiss daa... Tapi yg ni pesen lain sikit, bukan Yangbaechu cam aritu tapi MakKimchi. Kimchi easy style punye.. suka yang senang2 ni =D.

:: saya punye 막김치 (Mak Kimchi) ::

Cam biasa resipi ni dari Maangchi jugak. And as usual, kuantiti yang die letak ni memang baaanyaak.. sesuai la dengan dia. Saya buat 1/10 dari resipi ye.. sebab saya tak guna kobis 10pounds, just 1 pound aje (lebih kurang 450g/separuh kobis cina medium size). haa..camno tu nak bahagi2 bahan die.. pandai2 laa ye hihi =D

Saya dapat 1 container plastik empat segi cam kat bawah ni. Kimchi ni kene tekan padat2 so tak kene banyak udara. Simpan dalam fridge. =D

Kalau nak tengok gambar step by step leh singgah blog Maangchi .

Ingredients:
Baechu (napa cabbage 10 pounds) (saya guna 1 pound),
salt,
sweet rice flour (saya guna rice flour biasa aje),
sugar,
water,
garlic,
ginger,
onion,
fish sauce (Korean punya, bukan Thai punye),
squid (saya tak letak),
hot pepper flakes (Korean punye, dah tak pakai Babas punye hehe),
leek (takde),
green onions,
carrot,
radish (letak semua carrot aje, tak guna radish).

Directions:

Trim the discolored outer leaves of 10 pounds of napa cabbage.
Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
*tip: 1 cup of salt will be used for 10 pounds of napa cabbageEvery 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
Drain the cabbage and set aside.

Make porridge:

Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.
Cool it down.

Make kimchi paste:

Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.

Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.

*tip: much easier to use a food processor.
Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
*tip: how to prepare salty squid is posted on the FAQ above!

Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
Mix all ingredients well and your kimchi paste is done.

Action! Mix the cabbage with the kimchi paste!

Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand (kalau nak gaul by hand, kene pakai sarung tangan getah tu ye.. karang pijar tangan. saya gaul dalan kuali besar aje, dengan sudip/senduk hehe..).
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.

Put the kimchi into an air-tight sealed plastic container or glass jar.

You can eat it fresh right after making or wait until it’s fermented.

:: ready utk simpan dlm fridge ::