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Making kimchi 泡菜 TaiwanDuck style

Korea is famous for its Kimchi. Taiwanese people like it too, we are quite close neighbours… Kimchi is known as a “superfood”. It is a pickled food with a very distinctive spicy and sour taste. You can use it as a side dish with many meals or as an ingredient to add a little “pep” to soups, stews and stir frys. Taiwanese Kimchi is not the same as Korean, please don’t get upset about that! In this Kimchi recipe Joanne adds several other choices of chopped vegetables to join the pickle because she likes it that way. Also this recipe avoids adding a lot of garlic because we like the other things in the fridge not to taste of garlic, especially sweets and milk 🙂 This is the way TaiwanDuck likes to make and eat kimchi!

Kimchi, ready to eat 3 or 4 days later

Kimchi, ready to eat 3 or 4 days later

We made a lot!

We made a lot!

The ingredients 食材;

  • 6 large chinese cabbages
  • other chopped veg to taste; we chose sliced ginger, mooli, whole chilli and whole spring onions x4, sliced apple and hard pears!
  • 2 tbsp Korean chilli paste
  • 100g Korean chilli powder
  • 1 chilli
  • 2 tbsp grated ginger
  • 4 tbsp sugar
  • fish sauce 6tbsp – to help fermentation
  • rice flour, half bowl in boiling water to make a thick paste.

The method 作法;

  1. Chop the Chinese cabbages into quarters down their length
  2. Take cabbage quarters out of the water and sprinkle salt within the cabbage leaves one at a time, making sure you don’t miss any
  3. Submerge them in salty water for two hours
  4. Chop up a selection of vegetables you would like in your Kimchi pickle alongside the cabbage. Joanne chose sliced ginger, mooli, whole chilli and whole spring onions x4, sliced apple and hard pears
  5. Check the soaked cabbages, they should have become soft and bendy
  6. Get ready your kimchi spicy paste
    Mix the rice flour and water until the mixture is like wallpaper blue
    Add the spices, sugar and fish sauce to the paste and mix it all together
  7. Now take out the cabbage quarters and spread the paste inside every leaf
  8. When a cabbage quarter is done place it in a big jar
  9. Keep going, filling jars/plastic boxes as you require. When a jar/box is full of cabbage pieces you can top it up with the other vegetables and some of the sauce you are spreading within the cabbage leaves
  10. Leave about 3 days in the selaed container and taste. If you now think that is sour enough for you transfer it to the fridge where it will keep nicely for about a year!
Freshly home-made Kimchi - how does this look?

Freshly home-made Kimchi – how does this look?

Joanne has recorded a how to make making kimchi 泡菜 TaiwanDuck style cooking video so you can see and follow the timings, chopping shapes and sizes, and method step by step, as she prepares this delicious traditional Taiwanese Korean influenced favourite dish.

Making kimchi 泡菜 TaiwanDuck style cooking video

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4 comments

  1. Really good, clear advice and it will encourage me to make my own Kimchi.

    Thank you very much

  2. Wow! I didn’t know it’s not that hard to make Kimchi! Great post. Will definitely try to make some Kimchi this weekend.

  3. Agustin Chavarria

    Hello!!

    How to know if the kimchi that you can find in the store is really fermented?

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