I have learnt making kimchi via Maangchi two years ago.

Now, after perfecting the skills, I will make the kimchi almost every month. Now even my siblings also join in my love with kimchi.

Thank you Maangchi to share with us her easy kimchi recipe. I have made some variations to her recipe for my version of LAZY Kimchi.

Instead of flour porridge, I blend apples to make the kimchi paste less watery. Also as I use around 3 apples per making, I seldom put in sugar. I only use 1 vegetable which is the cabbage. No carrot, raddish and green leek. To save cost, I use blended dried chili (40c only and can be used for 4 batch of kimchi-making) instead of authentic korean hot pepper flakes (cost around $7 for 250g in Korean Mart In Singapore) No seafood and fish sauce.

My kimchi may not taste authentic but it suits my taste. I will usually eat the kimchi as snacks between meals or during watching TV.

If you are interested in the even simplified way, here is my modified recipe.

LAZY Kimchi by aearthr

Ingredients:

2.5 kg of China Napa Cabbage (I buy from NTUC and they cost around $2.)

A handful of dried chili (I can’t eat too spicy.)

2 – 3 big apples (Replace flour porridge)

Half cup garlic

Half cup onion

Teaspoon size of ginger

1 cup of water

Half cup of salt

Instructions:

Wash and cut cabbage to bite size. For a tub of cabbage, use around half tub of water to soak and half cup of salt for salting. To speed up process, add a heavy item to increase the osmosis process of cabbage. Eg. a big round wooden chop board. Wait for 1.5 hour. In the meantime, prepare the kimchi paste. Blend dried chilli, apples, garlic, onion, ginger, a dash of salt and water together. Sparingly amount of water to allow blender to work. Wash and drain the salted cabbage. Layer the cabbage alternatively with kimchi paste. If you still have some leftover sauce, just pour all over the cabbage. Some stirring and mixing will do. As I only use the container to mix the kimchi paste into cabbage, I cannot do much mixing. Usually, I just allow the cabbage to soak in the kimchi sauce. Store at dry and cool area for 2 – 3 days depending at your room temperature. Sunny season for 2 days and rainy season for 3 days in Singapore. Every day, stir and mix the kimchi. While fermenting, the kimchi will decrease in size, and the kimchi paste becomes more watery. Try to squeeze out the air in between the kimchi by pushing the kimchi flat into container. Taste the kimchi for the sour level. Once you are satisfied with the sourness, put the kimchi container to refrigerator. To prevent the kimchi smell polluting your whole fridge, wrap it with layers of plastic bags.

Related article: Kimchi Fried Rice

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