Home-Made Kimchi
AJI-NO-MOTO® Umami SeasoningIngredients
- 1-2pcs. (440g) Chinese Cabbage, cut into 4s
- 3/4 cup (87g) Radish, julienned
- 4 pcs. (125g) Leeks, chopped
- 4 pcs. (110g) Bokchoy, cut into 4s
- 1/2 cup (70g) Carrots, julienned
- 1/4 cup (25g) Spring Onions, chopped
- 1/3 cup (40g) Ginger, julienned
- 3 tbsp. (25g) Garlic, minced
- 3/4 cup (42g) Red Onions, sliced
- 1/4 cup (50ml) Fish Sauce
- 1 cup (236ml) Water
- 1/3 cup (45g) All-purpose Flour
- 1 pack (11g) AJI-NO-MOTO® Umami Seasoning
- 1/4 cup (50g) Brown Sugar
- 2 tbsp. (20g) Korean Red Pepper Flakes
Procedure
- PROCESS. In a food processor, place ginger, garlic, red onions, and fish sauce to make a smooth paste.
- SIMMER. In a saucepot, combine water, all-purpose flour, AJI-NO-MOTO® and brown sugar. Simmer until all is dissolved and is porridge consistency.
- MIX. In a bowl mix, ginger paste, porridge, and korean red pepper flakes (Kimchi Mixture). On a larger bowl, mix cabbage, radish, leeks, bokchoy, carrots, spring onions, and the kimchi mixture.
- STORE. Transfer kimchi onto a sterilized jar and half close the lid for 3 hours. After 3 hours, close the lid fully then refrigerate. (4-7 days fermentation depending on taste preference)
- SERVE. Best serve with any meat or any Korean dish preferred.
Cooking Tips
When storing into jars flatten kimchi and press hard to have a better fermentation.
Cooking Time: 45 minutes
Preparation: 25 minutes
Servings:
8
Serving size: 2 slices (104 grams)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
103.6
Carbohydrates (g)
22.5
Proteins (g)
3.8
Fat (g)
0.5
Dietary Fiber (g)
2.1
Calcium (mg)
137.4
Iron (mg)
2.4
Sodium (mg)
586.2
Good to Know Nutrition Facts
Kimchi is a probiotic food which may improve heart health by reducing cholesterol and inflammation.