Easiest Way to Prepare Perfect Spicy Pinoy-Style Kimchi

Spicy Pinoy-Style Kimchi. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend. Kimchi is a traditional fermented Korean dish which is also popular in the Philippines. It is made of cabbage with a variety of seasoning and different spices.

Add the luncheon meat, onion and garlic. Storage: Kimchi can be refrigerated for up to a few months. Use clean utensils each time to extract the kimchi from the jar. You can have Spicy Pinoy-Style Kimchi using 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Spicy Pinoy-Style Kimchi

1. Prepare of Vegetable.
2. It's 3 kg of Napa Cabbage/ Chinese Cabbage.
3. It's 1/4 kg of Carrots.
4. Prepare 1/4 kg of Horse Radish.
5. It's 1/4 kg of Spring Onions.
6. Prepare 1 kg of salt.
7. You need of Paste.
8. It's 1/4 kg of Glutinous Rice Flour.
9. Prepare 3 cups of water.
10. Prepare 1/2 kg of white sugar.
11. Prepare 1/4 kg of garlic.
12. You need 1/4 kg of white onions.
13. Prepare 250 ml of fish sauce.
14. You need 1/16 kg of Ginger.
15. It's 1/2 kg of gochujang (Korean Chili Powder).

At first I was having doubts about it because I'm not a big fan of kimchi. When I tasted it though my mind changed about kimchi. I bought one home afterwards and my sisters love it. I decided I would try to recreate this dish and make it a pinoy style kimchi friend rice.

Spicy Pinoy-Style Kimchi instructions

1. Prepare the Brine for the Cabbage by making sure to wash your cabbage with cold water. Pat dry and chop it up to bite size pieces. Mix all the salt and the cabbage in a big container amd let it sit for 1 to 2 hours until the cabbage draw its water content. Mix the cabbage from time to time to make sure that the salt is doing its job..
2. While the cabbage is in brine, Peel and Chop your radish, carrots and spring onions in a 2 inch Julienne Strips. Put it in one container..
3. Peel your garlic, ginger, amd onions and put all of them into a food processor or blender and make sure that there are no solid stuff in the paste that you blend..
4. In a sauce pan, pour 3 cups of water, and all of your rice flour. Wisk it until you get a good consistency with no lumps what not. Put it in medium heat and keep stirring until it is super thick it looks harder than glue. Kill the heat and add all of your sugar. Keep strirring until the sugar is melted and mixed properly. Let it cool to room temp..
5. After two hours, make sure to wash properly your cabbage and wash off all the salt you added to it. Wash it until the salt is no longer present in the cabbages. Drain it again and make sure there are no longer water dripping out of the cabbage. Dont even think of draining it using your hands. What we want is crispy cabbage, not sloppy or even crushed to death..
6. In a big container, mix your rice paste with the other oaste you made, then add all of your fish sauce, and all of your korean chili. Mix well..
7. Add all of your vegetables, and mix it and make sure that all of them are covered in the paste..
8. Get your biggest container with a lid and put all of your kimchi in one container. Close the lid and make sure that air cant go inside the container..
9. Let it rest for 24 hours to dry cool place. After 24 hours once you smell that your cabbage is fermented then your kimchi is ready..

Spicy Pinoy-Style Kimchi This recipe is a culmination as to what works in my taste palette. It will last about a month in the refrigerator. Advertisement The spices and seasoning, on the other hand, is composed of Korean chili flake powder, fish sauce (patis), shrimp paste (bagoong alamang), and sugar. This classic kimchi is made with Chinese cabbage, chives, daikon radish and leek, and is seasoned with chilli, garlic and ginger. Stir-fried spicy squid is one popular dish most Koreans love.