Kimchi

Ingredients: 
2 WongBok (Preferably AUS) } 
$1 Spring Onions } To be soak together 
1 Radish (cut into long strips) } 

1 Carrot (cut into long strips) 
1 Yellow Onion (Sliced) 

150g Chilli powder

½ cup of Rice flour 
3 cups of Water 
¼ cup of sugar 

Seasoning: 
1 Big handful Garlic
2 Thumbsize ginger
½ bowl chinchalok (u may want to reduce this a bit)
3tbsp Korean Fish Sauce

Method: 
1. Put a layer of vegetable and sprinkle some salt. Put another layer and repeat the same. 
2. Soak them for about 1hr or until the veg taste is gone and the stem of the wongbok is almost soft. 
3. Rinse the salted cabbage and radish with tap water 3 times. 
4. Drain the cabbage and mix well. 
5. Add in the onions and carrot. 
6. Now mix all the veg with the kimchi paste. 

Making Kimchi paste: 
1. Put ½ cup of rice flour (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium- high heat, stirring constantly. 
2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down. 
3. Blend garlic & ginger then add in chinchalok and blend. Add Fish sauce and mix well. 
4. Place the cooled down porridge into a big bowl. Now you will add the seasoning and chili powder. 
5. Mix all ingredients well and your Kimchi paste is done.


by misspiggy