Kimchi is a traditional Korean side dish made of vegetables. There are hundreds of different kimchi, in varieties of vegetables and flavors. This one is my favorite one, I make it several times every year.
1 medium napa cabbage*, 1 medium daikon*, 1 whole garlic, 1 piece of ginger root*, 100-150g Korean chili pepper powder, 1-2 tbsp salt, 1 tbsp corn syrup.
1. Peel daikon, then slice it, chop to bite size.
2. Peel off two layers of napa cabbage from side, then chop rest to bite size.
3. Peel garlic and ginger root, mince well.
I used half of the ginger root shown in the picture.
4. Mix chili pepper powder, salt and syrup, and minced garlic and ginger, then add some cold water, mix together to get very thick seasoning batter.
Don’t be scared of the chili pepper powder, it’s not hot at all.
5. Mix the mixture and vegetables, set aside for about one hour to let the vegetable sweating a little bit.
Make sure you got gloves on, the chili pepper powder is not spicy, but does has some magic color which is hard to get rid of. So you might want to use glass or medal container instead of plastic one.
6. Put kimchi in a container, cover with lid then keep it refrigerated.
You can serve kimchi immediatly if you want to, but I recommend you wait for at least 24 hours to let it get richer on flavor. But don’t keep it too long. After several weeks, the flavor would turn too old, won’t be that good to serve as side item. If you don’t want to throw it away, you can cook with it.
Here are the pictures of Korean chili pepper powder:
*Below are some links from wiki, hopefully they’ll help you understand this dish better: