Thursday, March 3, 2016


I made Kimchi!

Super simple, just takes time and mine isnt as red as it should be since I am missing fermented shrimp and the special kind of chili and paste that you should use from Korea!

1 Whole head of "Chinese cabbage", napa cabbage or "Salladskål".
About 400 grams of "Rättika"
2 tsp of Fish sauce
Chili flakes to taste (or gochugaru if you got it!)
Coarse Salt
5 cloves of garlic
2 tsp of grated ginger
1tsp sugar

Cut cabbage into medium size chunks and submerge in water with about 1 dl of Coarse salt, get the salt between the leaves!
Put something on top of it to keep it submerged.
Leave it for about 8-12 hours.

Then rinse it thoroughly and squeeze as much water out of it as you can.

Chop the "Rättika" into sticks and chop the chives to about 2-3 cm sticks.
Chop the garlic.

Mix ginger, garlic, sugar, fish sauce and Chili flakes.

Mix everything!

Put into airtight jars that have been disinfected and let it ferment in a dark place at room temperature for 2-3 days and then refigerate to slow down the fermentation process.

Will keep for a few months but flavor will become stronger and stronger! (Tastier!)

Sorry for being inactive, have been cooking a lot but just lost the urge to blog about it since no one seemed to be reading :P

//Stay full my friends