Ingredients
Lettuce
Bok Choy
Radish
Turnip
For Sauce
Rice Powder or Boiled Rice Water
Soy Sauce or Fish Sauce
Salt
Sugar
Chilli Flakes
Method
Step 1
Wash and clean all the vegetables. Peel the radish and turnip and cut into 1 inch long pieces.
Step 2
Add all the veggies into a large pan and liberally apply salt on it. Mix well and let it sit for about an hour. Drain all the water and wash the veggies clean, removing all the salt.
Step 3 - Prepare the seasoning sauce
If you are using rice flour, use 1 part rice flour to 8 parts water.
If you are use boiled rice water, portion out an amount sufficient to coat the veggies.
Put this mix on the heat. Add about 4-5 tablespoons of soy sauce. Add salt and sugar liberally to make a sweet and salty over seasoned sauce. This is because if the sauce is seasoned just right, the resulting kimchi will be under-seasoned.
Bring this mixture to a boil and remove from heat and let it cool.
Step 4 - Mix everything together
Once the sauce has cooled, combine all the ingredients together and mix well. Put the fresh kimchi in a jar and press it down with your hands to push the veggies down with your hands to allow the liquid to form a layer on top. Try to submerge as much of the veggies as possible to promote the lacto-bacterial development in the jar in an an-aerobic environment.
Step 5 - Ferment
Keep the jar in a cool dry place. The ideal recommended temperature for fermentation is around 17-24 degrees. If it is warmer than that, the fermentation process will speed up considerably. You must watch it closely and refrigerate as soon as it seems done. As it ferments, it will acquire that kimchi sour tang.
Keep it outside for 3-4 days in warm weather and refrigerate for up to 2 months.
Lettuce
Bok Choy
Radish
Turnip
For Sauce
Rice Powder or Boiled Rice Water
Soy Sauce or Fish Sauce
Salt
Sugar
Chilli Flakes
Method
Step 1
Wash and clean all the vegetables. Peel the radish and turnip and cut into 1 inch long pieces.
Step 2
Add all the veggies into a large pan and liberally apply salt on it. Mix well and let it sit for about an hour. Drain all the water and wash the veggies clean, removing all the salt.
Step 3 - Prepare the seasoning sauce
If you are using rice flour, use 1 part rice flour to 8 parts water.
If you are use boiled rice water, portion out an amount sufficient to coat the veggies.
Put this mix on the heat. Add about 4-5 tablespoons of soy sauce. Add salt and sugar liberally to make a sweet and salty over seasoned sauce. This is because if the sauce is seasoned just right, the resulting kimchi will be under-seasoned.
Bring this mixture to a boil and remove from heat and let it cool.
Step 4 - Mix everything together
Once the sauce has cooled, combine all the ingredients together and mix well. Put the fresh kimchi in a jar and press it down with your hands to push the veggies down with your hands to allow the liquid to form a layer on top. Try to submerge as much of the veggies as possible to promote the lacto-bacterial development in the jar in an an-aerobic environment.
Step 5 - Ferment
Keep the jar in a cool dry place. The ideal recommended temperature for fermentation is around 17-24 degrees. If it is warmer than that, the fermentation process will speed up considerably. You must watch it closely and refrigerate as soon as it seems done. As it ferments, it will acquire that kimchi sour tang.
Keep it outside for 3-4 days in warm weather and refrigerate for up to 2 months.