Fusion Kimchi (泡菜)

Kimchi: is Korea’s national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi).

Most of Kimchi contain onion, garlic, ginger, chilli pepper, and different kind of vegetables, like cabbage, chinese leaves, etc. Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.  The most common seasonings include brine, scallions, spices, ginger, chopped radish, garlic, shrimp sauce, and fish sauce.

The seasonings are determined by different part of the country as well, so there are so many kimchi, or you can say every family has their own label, their own recipe to make kimchi. You can see more history from kimchi.

I called the name of ‘Fusion Kimchi’, because I combined the Taiwanese kimchi and the popular Korean kimchi. The difference is: Taiwan’s contain vinegar and sugar, and the Korean’s contain hot chilli pepper; I like both seasonings, so I take a risk to mix them to see the result! But, it work! It is my Kimchi!

Fusion Kimchi

Ingredient:

  1. Chinese leaves                          1.8kg
  2. Carrot                                         300g
  3. Salt                                             2 tbsp
  4. Light brown sugar                      240g
  5. White vinegar                             300g      ( can reduce to 150g )
  6. Mirin                                           60ml
  7. Korean hot chilli sauce              80g (more or less)
  8. Hot chilli powder                        1 tbsp

* You will need a large container, rinse with hot water first.

I took this photo is the day I made my Kimchi.

Method: 

  • Chop the chinese leaves into big chunks, wash and drain, better to use the salad spinner to rinse. Sprinkle the 2 tbsp of salt into the chopped chinese leaves evenly, and leave it for about 2 or 3 hours to soften the vegetables.
  • Cut the carrot into chunky sticks, set aside.
  • Now, mix the seasoning mixture: prepare a big mixing bowl, put the mirin, sugar, vinegar, chilli powder and korean chilli paste together and mix well. Adjust the seasoning to suit your taste. If you like hotter, you can put more chilli paste.
  • Put the chinese leaves under tap water for a quick wash, use salad spinner to rinse it.
  • Spread a layer of layer of chinese leaves and carrot into the prepared container, and spread a layer of the seasoning on top, then repeat the same way to finish all the vegetables and the last layer is the seasoning mixture.
  • Cover with a lid, and leave into a dark dry room. Shake it everyday to let all the vegetables coat with the seasoning.
  • About 1 week, take some out and test the taste.
  • You can make the kimchi omelette, kimchi stir fry, put kimchi on your noodles or serve kimchi with boiled rice, or even have a kimchi salad, sometimes I put kimchi in my sandwiches, why not!

This photo is nearly 2 weeks now,the taste is so good, so yummy!

Note: 

  • I made this kimchi is for my taste, I did change a lot of the ways, so don’t compare it with the ordinary recipe. So you can change it as well, just follow the key steps.

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