People around the world adore the taste of fermented food. Not only can fermentation enrich our diet with excellent nutritional values, but it also provides a meal with a uniqueness that goes beyond just what we merely taste. There’s a distinct flavour and sensation in food that’s left to age and mature — think about the greatness of cheeses that we enjoy, like grated parmesan in a plate of bolognese pasta. In Malaysian cuisine, fermented food isn’t an alien concept to us. We appreciate the aroma and tastiness of tempoyak ikan patin because of the addition of fermented durian and the delicious kick of fermented shrimp paste in the sambal belacan we have as a daily condiment.
So when South Korean culture takes the world by a storm, we learn to enjoy their tasty delicacies, such as kimchi, which has become very popular here. Everyone seeks Korean restaurants to have an authentic taste of South Korean food, and kimchi will always be the number one side dish that you cannot miss. The incredible aroma and crunch from the vegetables go perfectly well with hot rice, soup, broth, or any Korean ramen noodles that you ordered. The exquisite sensation from kimchi that we come to love originates from no other than the fermentation process that happens to the fresh vegetables included there.
If you’re craving the delicious taste of kimchi at home, you can always make a serving yourself so you can enjoy eating them with any Korean food of your choice. This recipe simplifies making kimchi by using ingredients that you can find at any store nearby you. Once you have combined all the fresh vegetables with other ingredients, compress them in a clean container so you can store them for a few days for a better taste. Like other fermented food, kimchi is best served after a few days because time will elevate the flavours and aroma from the perfect combinations of seasoning and ingredients included. Make a huge batch, and you can cook them in a delicious kimchi stew — if you don’t have a Korean food at home to eat it with, serve it with anything you like, such as a bowl of cheesy MAGGI® Mi Kari or this delicious and easy egg drop MAGGI® Mi Kari noodle.
This dish has been optimized for 20 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a bowl, mix the blended garlic, ginger, onion along with the anchovies.
Next, add in the chilli powder, chilli flakes, vinegar, water, fish sauce, MAGGI® Ikan Bilis Stock Cube and honey. Stir thoroughly until it forms into a paste.
Add cabbage, carrots, white radish and spring onions in a bowl, add in chilli paste and toss the ingredients until it’s all evenly and thoroughly coated with the mixture.
Once done, pack kimchi into a container and compress it tightly.
Seal container and store kimchi in the refrigerator.
Eat right away, or let it sit for a few days to ferment.
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