2 July 2014 Kimchi courtesy of Mrs. Sun-Kyeng Park

Making the "Sauce" 

Add the other ingredients to make the "Paste"

Massaging the "Paste" into the cut cabbage  

The finished products in 1 litre jars

 

Sun and I in her Langley kitchen

Ingredients for four 1-liter jars of kimchi

2 cabbages

1 cup of salt

Cleaned, cut into rectangles and salt-rubbed overnight (or at least 5 hours)

Wash 2 or 3 times

Leave to drain for an hr

"Paste" for 2 cabbages 

2 cups of water 

2 tbsp glutinous flour

1.5 cups of gochu garu (red pepper flakes)

Quarter cup fish sauce

3 tbsp of crushed garlic

1 tbsp cut ginger

2 tbsps sugar

1 tbsp of sesame seeds

Cut 3 sprigs of spring onions in 1" pieces

Optional: Fresh chives 

Add glutinous flour into a pot with 2 cups of water on medium heat. Keep stirring until it becomes a translucent "paste". Cool a bit then add the gochugaru, fish sauce, crushed garlic, cut ginger and sugar. 

Take the cleaned and drained cabbage and put it in the largest mixing bowl or pot. Sprinkle sesame seeds and the chives before adding the finished "paste" which should have been cooling down until it's warm. Massage it into the cabbage well.

Leave to ferment for a day in summer room temperature before refrigerating the next day.

Enjoy!