Venturing other places is like experimenting with food that is of interest. One common denominator there is "taking a risk", why? To a place, there are possibilities you have to survive on your own because you don't know the place and have to observe everything. To a food, you have to risk the expenses and whether approved or not, you have to accept the fact.
Now, I'm going to share with you the one I took a risk of that turned out to be tasty and successful.
You know what since I started eating Samgyupsal in Korean Restaurants and they always serve kimchi. Now that I haven't been able to visit them, I'm craving for it. So today, I'll be making a Filipino Style Kimchi.
Of course, with the aid of the internet, I was able to view a video on how to make kimchi. However, some ingredients are not available so I am looking for another one.
Ingredients
- Chinese Cabbage (better use Napa Cabbage if available)
- Spring Onion
- Salt
- Chili Powder
- Lemon
- Garlic
- Water
- Honey
- Cornstarch
- Empty Bottles
Procedures
Prepare the Cabbage. Korean people usually use Napa Cabbage however, I used Chinese cabbage since it is only available in the market. These three pieces are one kilo. Then cut them accordingly.
Put them in a clean basin.
Prepare Salt. Put a generous amount of salt in the cabbage. Mix well. Better use your hands so they can mix and the salt will absorb to the cabbage. Leave for 30 minutes.
Prepare Spring Onion. It is crucial to clean with flowing water our main ingredients because it was applied medicine before harvesting. Now, if done washing, cut them into pieces, better cut them into smaller rather than mine. Set aside.
Prepare Sauce. We need a clean basin to put all the ingredients for the sauce. On a basin, put five tablespoons of chili powder (the aroma of chili was enticing and mouthwatering since I love spicy foods). Join minced garlic, squeezed lemon, boiled cornstarch, and three tablespoons of honey. Set aside.
Going back to cabbage. Check the stalk of the cabbage if it's still crunchy then extend the time. It needs to draw all the water from the cabbage with the help of salt. This is to preserve and absorb the sauce well. If it's already good, then wash them multiple times to wash out all the salt. Then squeeze tightly.
In a clean basin, put the cleaned cabbage and spring onion.
Add the mixed sauce.
Mix the sauce and the main ingredients. This time I used plastic gloves to manually mix them. It is better to stir them with our hands to attain a tasty kimchi. Then, I prepared my empty bottles to where my kimchi be stored.
Here's my finished product! This should be stored in a dry place for 12 hours before getting into the refrigerator. It should also be consumed after three days for the best experience of kimchi. But for us, before the said day, it's all gone! Haha
Honestly, when I crave something, I want to make my version. Just like the Skillet Pizza. That's an epic one! I'm thinking of another food experiment. Hehe
Believe it or not. This is sooo tasty! I rarely appreciate my work but this time is also an extraordinary one.
Anyway, that's it for today Hivers. Thank you and God bless.
~I joBEElieve I can, so you can!
Bye😉