In lieu of fast approaching Father’s Day, I have a very special guest post, brought to you by my Papa! Well he didn’t write this post, but he’s the one who made the following kimchi recipe and willingly posed for pictures! 🙂 Can’t believe it’s been over a month since I’ve had a “The Dish” post.
Ingredients (I don’t know the exact measurements that he used but here is a rough guesstimate, best thing to do is taste as you go!)
- 2 heads of napa cabbage
- 1 daikon radish
- 3 tablespoons salt
- 6 green onions
- 1 cup of garlic (minced)
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 1/2 cup korean pepper powder
1. Chop up napa cabbage into squares and daikon radish into strips. (At this point, many people may soak these veggies in salt + water (brine) overnight but we cut out this step because my Dad’s visit to KC was too short!)
2. In a medium bowl, mix in the green onions, garlic, korean pepper powder, fish sauce and 1 tablespoon salt to create the “sauce”.
3. In another mixing bowl, layer in the the vegetables and the sauce, adding more salt as you go until you’ve used the rest of the 2 tablespoons. And like I stated above, tasting and tweaking as you mix is the way to go!
4. Let the kimchi ferment in the bowl for 3-6 days before transferring to canning jars.
I’m sure there are other things you could add to the kimchi like ginger, onion, pepper or you could use different sauces, but I like my papa’s kimchi, it’s SUPER delish with the perfect amount of spice and even better that it is easy to make! Oh and if you were wondering, kimchi is traditionally a Korean dish, but we’re Taiwanese. 🙂
If you feel like you have too much kimchi, another thing me and my husband like to make is kimchi fried rice! My Korean sister-in-law, Jieun, taught me how to make it when she came to visit us awhile back! Basically you can mix chopped up kimchi, day old rice, frozen veggies, and tuna or salmon in a wok together until everything is cooked and that’s it, so easy and so delicious! Enjoy!