Filipino Style Mak Kimchi
This is a Filipino style kimchi which is common in Korea as a side dish or appetizer.
Prep Time: 15 minutes
Cook Time: No cooking except for the flour and water
Total Time: 2 hours
Yield: 2 liters
- 3 medium sized napa cabbage
- 3 Tbsp fish sauce
- sugar according to how sweet you want it because its what make this a filipino style
- 1 Tbsp flour
- 1 cup water
- 1 cup chili powder
- 1 cup rock salt
- ginger, onion and garlic according to how strong you want your kimchi flavor and your tolerance to it's smell
- Cut the cabbage into quarters, and remove the hard part of it at the bottom.
- Slice it about 2 inch big. You can choose to make the leaves bigger because they are softer.
- Scatter a thin layer of cabbage. Put about a tablespoon of salt, then another layer of cabbage, then salt again until all the cabbage is salted.
- Set aside for an hour and half, but mix it every after 30 minutes to distribute the salt evenly.
- In a separate bowl, grate the ginger, garlic and onion. Add sugar and chili powder.
- Mix the water and flour. Bring to a boil until thick and sticky. Let it cool and mix with the chili mixture to make it a paste. Add salt and fish sauce.
- Check if the cabbage is ready and if it is, wash it to remove excess salt (not too washed because salt is essential for it) and drain.
- When well drained, mix the cabbage with the paste. Use gloves or cellophane as your hand cover as chili can sting for hours.
- You're ready to eat although it must be fermented but not me I'm gonna eat it as soon as possible because it's so yummy.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!