Kimchi was originated in Korea and it is traditionally hot and spicy. I learned that there are so many variety of kimchi but this one that's made of Napa Cabbage is the most popular among the others. I am not a fan of spicy foods and honestly, I never like kimchi especially when they already started to ferment, oohhh ... the smell is just unbearable. I made my own version but it still smells. My family cannot handle it but I can, because I know what I have in it and I know that it's still fresh.
NOT SO SPICY KIMCHI
Ingredients
2 1/2 lbs. Napa Cabbage, chopped about 1 1/2 inch
1 bunch of Green Onion or leek, chopped about 1/2-1 inch
1 TB Salt
For Kimchi Sauce:
2 Red Bell Pepper, chopped
1 Medium Onion, chopped
1 whole Bulb of Garlic, peel each clove
2-3 inches Ginger, peeled and sliced
1 TB Paprika Powder
1 TB Lemon Juice
1/2-1 tsp Cayenne pepper Powder (optional)
Note:
I added a little bit of cayenne for extra health benefit, but it's optional if don't prefer to have it.
Instruction
- Cut the end of the Napa cabbage and wash each leaves thoroughly for about 3-4 times, then drain well.
- Cut the leaves in the middle then chopped about 1 1/2 inch pieces.
- Place in big bowl and add the salt. Mix until all the leaves are fully coated and let it set for 1 1/2 hours. Mix every 30 minutes then drain the excess water before adding the kimchi sauce.
For Kimchi Sauce:
In a food processor or chopper, puree the red bell pepper, onions, garlic, ginger. Then add the paprika, lemon juice and cayenne pepper.
- After 1 1/2 hour. Combine the cabbage and the kimchi sauce.
- Refrigerate and serve it as a side dish.
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