Kimchi, a strongly flavoured, odoriferous cabbage pickle, is one of the bedrocks of Korean cuisine. To make 100% all natural home-cured Kimchi, let’s start with Kimchi spice mixture, this seasonings mixture can apply to Korean Stir-fried rice cake, fried rice or hot pot if you don’t make Kimchi.
Ingredients
- 50 g Glutinous Rice Flour
- 45 g Caster Sugar
- 350 ml Cold Water
- 2 ~ 3 stalks Chinese Chives
- 150 g Spring Onion
- 300 g Korean Pear
- 20 g Dried Shrimp
- 1 Solo Garlic
- 1 tbsp Grated Ginger
- 30 g Paprika
- 1 ~ 2 tbsp Powdered Cayenne Pepper ( The spicy taste depends on the chili pepper powder )
- 100 ml Fish Sauce
Preparation
1. In a small sauce pan, combine the glutinous rice flour, sugar and the 350 ml water over low heat, Whisking constantly until it thickens into a paste. Then remove from the heat and let cool.
2. Cut Chinese chives and spring onion in about 3 cm pieces
3. Soak dried shrimp in hot water until soft. Drain the soaking water. Peel the skin of Korean pear, remove seeds and dice into small pieces. Remove skin of garlic, grated ginger, put them all into hand blender and blend until smooth.
4. Once the rice paste from step #1 has cooled, add fish sauce, paprika, powdered cayenne pepper and the pear mixture of step #2. Mix together well with a wooden spoon.
5. Taste-test just a little bit of the mixture, to see if you need to adjust the flavours, by adding more sugar. Finally, add Chinese chives and spring onion. It can be stored in freezer for few months.
