LuCKi

Last weekend was totally epic. I cooked my first kimchi ever. From scratch to a side-dish spicy as hell, it took me no less than four hours. But that was worth the back pain. Especially since it will last a few months in the fridge.

Ingredients

• 4 Napa cabbage (or similar Chinese cabbage)
• ~10 spring onions
• 3 white radishes
• 2 onions
• 2 carrots
• 1 cup of shrimp sauce
• 1.5 cup of fishy sauce (most extreme smelly food ever !)
• 4 cups of red chili peppers powder (half the quantity would probably be more bearable for normal human being, including myself)
• 12 fresh red chili peppers
• 2 tablespoons of ginger
• 6 tablespoons of garlic
• 2 tablespoons of sesam
• 1 tablespoon of sugar

Step by step

1. Cut the cabbage in four, by cutting 2-3 cm from the root and tearing off the parts
2. Soak the cabbages in salter water (1 cup of salt)
3. Wait 4 hours… or spend that time for the next step
4. Make julienne out of every single vegies
5. Blend garlic, ginger, fresh red chili peppers and schrimps
6. Mix everything except cabbage
7. Insert the mix between each leaves and store in separate fridge

It seems that I did a pretty decent job as I already got compliments from native Koreans (not only my spouse !). However the whole giant glass of red chili pepper powder and the fresh one were probably a bit too much for my own taste. Next time I’ll try with half the quantity so I may eat kimchi without sweating 2 liters and my acquaintances may accept to taste it.

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