Kimchi using western cabbage

It is truly unfair if I did not posting my kimchi using western cabbage today...
Wondering why?
That because I purposely brought the red-bell pepper flakes **which is the key ingredient of kim chi, across the country from Korean cold storage in Dubai to Goa-India.

I would say that this is a great nibble especially for my husband who hates cabbage **but not napa cabbage a.k.a Chinese cabbage.

The crunchiness, the spiciness and the sourish come in the same time, I have to gives them a particular credit which finally demolish my curiosity and completely indulge myself.

I do positively think that you may try it out too!
Above all, perhaps you have a look for detail step by step here



Crunchy Kimchi

Ingredients

1 medium size of western cabbage
2 tablespoons Korean red bell pepper flakes
3 tablespoons fish sauce
½ teaspoon garlic paste
½ teaspoon ginger paste
6-7 springs of spring onion (segments)
1 tablespoon rice flour
Salt and sugar to taste

Method

Cut the cabbage into a nibble size and then wash them.
In the big bowl mix 3-4 tablespoons of salt with two glass of water, soak them for about an hour.
Using a colander rinse them well, set aside let it stand to take away all the excess water

Meanwhile, dissolve the rice flour with little water to a runny liquid.
In the small fire heat the mixture to thicken *do not boil, Set aside to cool.
Combine together red bell pepper flakes, fish sauce, garlic paste, ginger paste, salt and sugar then adding small quantity of water.
Add the starch of rice flour, stir them well.
Pour the starch over the segments cabbage and then add the segments spring onions
Mix them up until the sauces are perfectly blended.

Transfers into air tight container, pressing down lightly in the surface then lay a piece of plastic wrap to prevent the air entering during fermentations then seal the container with its cover.
Store in the dark and cool place away from direct sunlight for three days
Chill them out before serve for better thrill

Crash

I don’t know where do I start from, but I do know where exactly to begin...
I deeply apology to all of you of being hush again and again therefore I extremely letting this Blog was unfilled for so long, yah it’s too long...

I know this is going to be not so great notes from me however I am pleased of having chance of dropping a post and letting you know, perhaps kind of asking of waiting for me until my PC getting cured.

“Do not drink sprite etc at near your PC” as my husband did it so,” it may spill all over it and it craft miserable dilemma in life”.

And so on...I humbly make it clear that at the moment we have no PC at home since one month and one week ago and so ever we could not do anything else unless pass the time and waiting for it.
I hope everything gonna be ending soon as my self really in a chaotic zone of food photographing and typing.

I wish I’ll see you guys very soon! **fingers crossed

PS: Thank you mbak Sefa for the brilliant award, I was peeping into it *wink
And Elra (dewi) Thank you so much for the superb award
I do appreciate guys!