The Vast Life: Make your own KIMCHI!!!

Pheng

Kimchi is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi is the most common side dish in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes

Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. One serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and peppers. The vegetables being made into kimchi also contribute to the overall nutritional value. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, and contains a number of lactic acid bacteria, among those the typical species Lactobacillus kimchii. The magazine Health named kimchi in its list of top five "World's Healthiest Foods" for being rich in vitamins, aiding digestion, and even possibly reducing cancer growth.

This recipe was taught to me by my Korean friend 2 yrs ago... Although not the authentic procedure but is made easier for cooking at home. Better jot it down before I forget...

Ingredients:

1 kg Chinese Pechay
1 Carrot
1 Red Onion
rock salt
1/2 stick Spring Onion
Ginger
1 garlic clove
1 Beef Cube
1 cup Chili Powder
1/2 cup All-Purpose Flour
3 tbsp Sugar
3 tbsp Fish Sauce

Procedure:

1. Layer chopped Pechay with salt and set them aside.

Sauce:

1. Chop carrot into thin vertical slices.
2. Chop spring onion
3. Blend onions, garlic clove, ginger
4. Heat All-Purpose flour until sticky
5. Mix Chili Powder with flour, beef cube, fish sauce, sugar and blended spices
6. Mix the sauce with chopped carrots and spring onions sticklets

- When Pechay seems watery, rinse them with water to get rid of the salt
- massage them with kimchi sauce. Put KIMCHI in jars and store in refrigerator.

** You can experiment with other vegetables also (e.g. cucumber, radish, etc)