{"id":250,"date":"2025-10-31T19:01:59","date_gmt":"2025-10-31T10:01:59","guid":{"rendered":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=250"},"modified":"2025-11-01T17:47:20","modified_gmt":"2025-11-01T08:47:20","slug":"kimchi","status":"publish","type":"post","link":"https:\/\/vandermeij.familyds.com\/Cookbook\/?p=250","title":{"rendered":"Kimchi"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Kimchi<\/h2>\n
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A delicious, homemade kimchi recipe passed down in our family. This method uses a blended paste for a smooth texture and appear for natural sweetness, creating a truly unique and flavourful kimchi.<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Salting<\/span>3 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time<\/span>4 hours<\/span><\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Side Dish<\/span><\/div>
Cuisine: <\/span>Korean<\/span><\/div>
Keyword: <\/span>Kinchi<\/span><\/div><\/div>\n\n\n
Author: <\/span>Sue-Jang<\/span><\/div>\n\n\n

Materials<\/h3>

For the Cabbage<\/h4>
  • 2<\/span> large<\/span> napa cabbages<\/span><\/li>
  • coarse sea salt (for brining)<\/span><\/li><\/ul><\/div>

    For the Glutinous Rice Porridge<\/h4>
    • 2-3<\/span> large<\/span> spoonfuls of glutinous rice flour <\/span> (\ucc39\uc300\uac00\ub8e8)<\/span><\/li>
    • 1<\/span> cup<\/span> water<\/span><\/li><\/ul><\/div>

      For the Blended Seasoning Base<\/h4>
      • 5<\/span> cloves<\/span> garlic<\/span><\/li>
      • 2<\/span> small thumbnail-sized pieces <\/span> ginger<\/span><\/li>
      • 50<\/span> ml<\/span> Korean anchovy fish sauce <\/span> (\uba78\uce58\uc561\uc813)<\/span><\/li>
      • \u00bd<\/span> medium<\/span> white onion<\/span><\/li>
      • 1<\/span> small wedge<\/span> Korean pear <\/span> (or Gala Apple)<\/span><\/li>
      • \u00bd<\/span> tbsp<\/span> bouillon \/ Stock Powder<\/span><\/li>
      • 1<\/span> tsp<\/span> fish powder<\/span> heaped<\/span><\/li>
      • 1<\/span> tsp<\/span> salt<\/span> (plus more to taste)<\/span><\/li><\/ul><\/div>

        For the Final Paste & Assembly<\/h4>
        • 6<\/span> tbsp<\/span> gochugaru<\/span> (Korean Red Chili Flakes)<\/span><\/li>
        • 1<\/span> carrot<\/span> julienned<\/span><\/li>
        • 1<\/span> bunch<\/span> spring Onions<\/span> chopped<\/span><\/li>
        • sesame oil<\/span><\/li>
        • sesame seeds<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>

          Prepare the Cabbage<\/h4>
          • Salt the Napa cabbage generously between each leaf. Let it sit for 3 hours until the thick, white parts are completely soft and bend easily without snapping.<\/span><\/div><\/li>
          • Afterwards, rinse the cabbage thoroughly under cold water 3-4 times to remove all the excess salt and let it drain completely<\/span><\/div><\/li><\/ul><\/div>

            Make the Porridge<\/h4>
            • In a small pot, whisk the glutinous rice flour and water until smooth.<\/span><\/div><\/li>
            • Heat over a medium flame, stirring constantly until the mixture thickens and begins to bubble<\/span><\/div><\/li>
            • Removefrom the heat and set aside to cool completely.<\/span><\/div><\/li><\/ul><\/div>

              Create the Seasoning Paste<\/h4>
              • Combine the garlic, ginger, onion, pear\/apple wedge, fish sauce, bouillon powder, and fish powder in a blender. Blend on high until it forms a smooth liquid.<\/span><\/div><\/li>
              • In a large mixing bowl, add your 6 spoons of Gochugaru.<\/span><\/div><\/li>
              • Pour the blended liquid and the completely cooled rice porridge into the bowl. Add 1 tsp of salt.<\/span><\/div><\/li>
              • Mix everything until it forms a uniform red paste. Taste the paste and add more salt if needed\u2014it should be boldly flavoured.<\/span><\/div><\/li>
              • Stir in the julienned carrots and chopped spring onions.<\/span><\/div><\/li><\/ul><\/div>

                Make the Kimchi<\/h4>
                • Wearing gloves, take a drained cabbage quarter and generously spread the finished paste between each individual leaf.<\/span><\/div><\/li>
                • For our family's special touch, finish with a light drizzle of sesame oil and a sprinkle of sesame seeds.<\/span><\/div><\/li>
                • Pack the finished kimchi tightly into a jar or container. Let it ferment at room temperature for 1\u20133 days before moving it to the refrigerator.<\/span><\/div><\/li><\/ul><\/div>

                  Notes from Our Kitchen<\/h4>
                  • Natural Sweetness: We use a small piece of pear or a sweet apple instead of sugar. It gives the kimchi a wonderful, fresh sweetness.<\/span><\/div><\/li>
                  • Make Ahead: This recipe makes enough paste for two cabbages. You can use half now and freeze the other half in an airtight container for your next batch!<\/span><\/div><\/li>
                  • Finishing Touch: The sesame oil and seeds at the end are our family's secret. It adds a lovely nutty aroma.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
                    <\/div>\n

                    Notes<\/h3>
                    \"\"<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-250","post","type-post","status-publish","format-standard","hentry","category-uncategorised"],"_links":{"self":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts\/250","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=250"}],"version-history":[{"count":3,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts\/250\/revisions"}],"predecessor-version":[{"id":355,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=\/wp\/v2\/posts\/250\/revisions\/355"}],"wp:attachment":[{"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=250"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=250"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vandermeij.familyds.com\/Cookbook\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=250"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}