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Sunday March 9, 2014 MYT 11:09:00 AM
Wednesday March 12, 2014 MYT 11:23:48 AM
by amy beh
Use the kimchi in these recipes:
Pan-fried kimchi pancakes
Kimchi fried rice
1 head Chinese cabbage50g coarse sea salt30g dried shrimps3 cloves garlic2cm knob ginger, roughly chopped1 onion, roughly chopped1 tbsp salt2-3 tbsp sugar, or to taste3 tbsp fish sauce80g daikon (white radish), julienned and squeezed dry1 stalk spring onion, chopped1 tbsp chopped leek4 tbsp chilli powder
Remove outer leaves of cabbage. Halve it lengthwise and rub salt between all the leaves. Let cabbage sit with the salt for one to two hours. Rinse cabbage thoroughly and drain well. Pat dry completely.
Combine dried shrimps, garlic, ginger, and onion in a food processor. Blend into a fine paste.
Remove paste and mix with the salt, sugar, and fish sauce.
In a large mixing bowl, combine the daikon, spring onion, leek, chilli powder, and the spice paste. Stir to mix well.
Stuff the spice mixture between the leaves of the wilted cabbage.
Place cabbage in an airtight container and store at room temperature for at least one to two days.
Kimchi stores well, refrigerated, for one to two weeks. Use as required.
Tags / Keywords:
kimchi, cabbage, fermented food, food preservation
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