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  • Mana Mana

  • Hey Mr Cabbage

  • What do you want to be when you grow up?

  • I want to be a Kimchi !

  • Hello

  • I am Nicole

  • Welcome to Red Panda Cooking.

  • Today, we will be cooking a popular Korean national dish.

  • Kimchi

  • There are over 180 types of kimchi.

  • Today we will be cooking the most well known kimchi

  • in the whole world.

  • Napa Cabbage Kimchi.

  • I don't really like too spicy food.

  • So that's the great thing about cooking at home.

  • We get to adjust the level of spiciness,

  • sweetness or saltiness of our food.

  • Let's not keep Mr Cabbage waiting.

  • Let's make Mr Cabbage

  • dream come true.

  • Oh my god.

  • Mr Cabbage.

  • You are tough.

  • Gosh....huh

  • Tear into half.

  • Cut into half again

  • Cut off the tip.

  • Cut the inner half into bite size.

  • For the outer layer of the cabbage,

  • cut it into half first.

  • Mix 2 liter of water with 350 ml of salt.

  • Mix until the salt dissolves.

  • Make sure the cabbage is fully submerge.

  • Soak for 45 minutes.

  • Flip the cabbage and soak for another 45 minutes.

  • Let's prepare the rest of the vegetables.

  • Cut the radish into matchsticks.

  • There. Half a radish.

  • Cut the carrot diagonally.

  • I am shredding the carrot with a mandolin slicer.

  • Be careful towards the end.

  • I use the end for cooking chicken stock.

  • The carrot is lesser than the radish.

  • Remove the tip.

  • Cut the spring onion into whatever length that you like.

  • Kimchi paste

  • Heat on low fire.

  • All the ingredients required are always listed in the description box below.

  • When it is done set aside to cool down.

  • We need to blend these ingredients.

  • Cut the onion and pear into small pieces.

  • If your blender is not powerful,

  • add 2 tbsp of water to make it easier to blend.

  • Blend until smooth.

  • Add 8 tbsp of korean red pepper flakes.

  • I am using the mild version.

  • There is a more spicy version.

  • Mix well.

  • Taste

  • Add more chili flakes if you want it to be more spicy.

  • Add all the paste.

  • Mix well.

  • Bend the cabbage alittle.

  • If it doesn't break easily, it is ready.

  • Drain the water.

  • Wash the cabbage thoroughly until it is slightly salty.

  • Taste to see if it is too salty.

  • *crunhcy sound*

  • Squeeze the cabbage to get rid of more water.

  • Add all the cabbage.

  • Mix well.

  • Put the kimchi into a clean and dry container.

  • Leave some space at the top.

  • Leave the kimchi in a cool and dark place to let it ferment.

  • It's summer all year round in Singapore.

  • In colder countries,

  • the fermentation process will take longer.

  • Just taste every few hours.

  • If it is sour enough for you, it's ready.

  • Press gently to submerge the kimchi.

  • I don't make too much kimchi,

  • because my fridge is too crowded.

  • *Whispering* Quiet. Someone is coming.

  • Coast Clear.

  • Congratulation Mr Cabbage!

  • Your dream came true.

  • I am no longer Mr Cabbage.

  • Call me....

  • Mr Kimchi

  • I like to sprinkle some sesame seed.

  • Healthy and delicious.

  • Yummy

  • Not too Spicy.

  • Thank You.

  • And see you in 2 weeks time.

Mana Mana

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B2 US cabbage kimchi cut spicy radish mix

Kimchi Recipe 韓國泡菜

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    陳文欽 posted on 2016/07/05
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