Hey Mr Cabbage

What do you want to be when you grow up?

I want to be a Kimchi !

Hello

I am Nicole

Welcome to Red Panda Cooking.

Today, we will be cooking a popular Korean national dish.

Kimchi

There are over 180 types of kimchi.

Today we will be cooking the most well known kimchi

in the whole world.

Napa Cabbage Kimchi.

I don't really like too spicy food.

So that's the great thing about cooking at home.

We get to adjust the level of spiciness,

sweetness or saltiness of our food.

Let's not keep Mr Cabbage waiting.

Let's make Mr Cabbage

dream come true.

Oh my god.

Mr Cabbage.

You are tough.

Gosh....huh

Tear into half.

Cut into half again

Cut off the tip.

Cut the inner half into bite size.

For the outer layer of the cabbage,

cut it into half first.

Mix 2 liter of water with 350 ml of salt.

Mix until the salt dissolves.

Make sure the cabbage is fully submerge.

Soak for 45 minutes.

Flip the cabbage and soak for another 45 minutes.

Let's prepare the rest of the vegetables.

Cut the radish into matchsticks.

There. Half a radish.

Cut the carrot diagonally.

I am shredding the carrot with a mandolin slicer.

Be careful towards the end.

I use the end for cooking chicken stock.

The carrot is lesser than the radish.

Remove the tip.

Cut the spring onion into whatever length that you like.

Kimchi paste

Heat on low fire.

All the ingredients required are always listed in the description box below.

When it is done set aside to cool down.

We need to blend these ingredients.

Cut the onion and pear into small pieces.

If your blender is not powerful,

add 2 tbsp of water to make it easier to blend.

Blend until smooth.

Add 8 tbsp of korean red pepper flakes.

I am using the mild version.

There is a more spicy version.

Mix well.

Taste

Add more chili flakes if you want it to be more spicy.

Add all the paste.

Mix well.

Bend the cabbage alittle.

If it doesn't break easily, it is ready.

Drain the water.

Wash the cabbage thoroughly until it is slightly salty.

Taste to see if it is too salty.

*crunhcy sound*

Squeeze the cabbage to get rid of more water.

Add all the cabbage.

Mix well.

Put the kimchi into a clean and dry container.

Leave some space at the top.

Leave the kimchi in a cool and dark place to let it ferment.

It's summer all year round in Singapore.

In colder countries,

the fermentation process will take longer.

Just taste every few hours.

If it is sour enough for you, it's ready.

Press gently to submerge the kimchi.

I don't make too much kimchi,

because my fridge is too crowded.

*Whispering* Quiet. Someone is coming.

Coast Clear.

Congratulation Mr Cabbage!

Your dream came true.

I am no longer Mr Cabbage.

Call me....

Mr Kimchi

I like to sprinkle some sesame seed.

Healthy and delicious.

Yummy

Not too Spicy.

Thank You.

And see you in 2 weeks time.