Ingredients:
- Water 1 Cup
- Chawal ka attta (Rice flour) 1 & ½ tbs
- Brown sugar powdered 1 & ½ tbs
- Pyaz (Onion) 2 medium
- Lehsan (Garlic) cloves 15-16
- Adrak (Ginger) 2-inch piece
- Lal mirch powder (Red chilli powder) ½ Cup or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Paprika powder 1 tbs (optional)
- Fish sauce ¼ Cup
- Napa cabbage/Chinese cabbage 1 kg
- Water 1 Cup
- Namak (Salt) ¼ Cup
- Chives chopped ½ Cup
- Gajar (Carrot) julienne 1 Cup
- Mooli (Radish) julienne 1 Cup
- Hara pyaz (Spring onion) chopped ½ Cup
Directions:
In a saucepan,add water,rice flour & whisk well.
Turn on the flame & cook on low flame until it thickens.
Add brown sugar,mix well & cook for 1-2 minutes.
Let it cool.
In a chopper,add onion,garlic,ginger & chop well.
Take out in a bowl,add cooked rice flour mixture,red chilli powder,salt,paprika powder,fish sauce,mix until well combined & set aside.
Cut napa cabbage lengthwise through the stem into quarters.Cut the stem from each piece then cut each quarter into wide pieces.
In a bowl,add napa cabbage,water,salt,mix well & let it brine for 3-4 hours (flip sides in between).
Rinse cabbage with tap water few times to get rid of salt & let it drain for 30 minutes.
In a large bowl,add cabbage,chives carrots,radish,spring onion,prepared spice mixture & mix until well combined.It will have a pungent smell which is normal.
Transfer the kimchi in an airtight container & let it ferment at room temperature for 24 hours.
You may see bubbles inside the container & brine may seep out of the lid.
Check the kimchi once a day, opening the container & pressing down on the vegetables with a clean spoon to keep them submerged under the brine & refrigerator for 3-4 days & stir in between few times. Kimchi is ready!
Storage:
Kimchi can be stored in an airtight container in a refrigerator for up to 2 months.
Always use clean spoon each time to extract the kimchi from the container or jar.
Ajza:
- Water 1 Cup
- Chawal ka attta (Rice flour) 1 & ½ tbs
- Brown sugar powdered 1 & ½ tbs
- Pyaz (Onion) 2 medium
- Lehsan (Garlic) cloves 15-16
- Adrak (Ginger) 2-inch piece
- Lal mirch powder (Red chilli powder) ½ Cup or to taste
- Namak (Salt) 1 & ½ tsp or to taste
- Paprika powder 1 tbs (optional)
- Fish sauce ¼ Cup
- Napa cabbage/Chinese cabbage 1 kg
- Water 1 Cup
- Namak (Salt) ¼ Cup
- Chives chopped ½ Cup
- Gajar (Carrot) julienne 1 Cup
- Mooli (Radish) julienne 1 Cup
- Hara pyaz (Spring onion) chopped ½ Cup
Directions:
Saucepan mein pani aur chawal ka atta dal ker ache tarhan whisk ker lein.
Chulha on karein aur halki ancch per garha ho janay tak paka lein.
Brown sugar dal ker ache tarhan mix karein aur 1-2 minutes kliya paka lein.
Thanda ker lein.
Chopper mein pyaz,lehsan aur adrak dal ker ache tarhan chop ker lein.
Bowl mein nikal lein,cooked rice flour mixture,lal mirch powder,namak,paprika powder & fish sauce dal ker ache tarhan mix ker lein & side per rakh dein.
Napa cabbage ko lengthwise cut ker lein phir quarters mein cut ker ka wide pieces mein cut ker lein.
Bowl mein napa cabbage,pani aur namak dal ker ache tarhan mix ker lein aur 2-3 hours brinr hunay kliya chor dein aur bech nech mein sides ko flip kertay rahein.
Cabbage ko tap water sa few dafa rinse ker ka 30 minutes kliya drain ker lein.
Large bowl mein cabbage,chives,gajar,mooli,hara pyaz aur tayyar spice mixture dal ker ache tarhan mix ker lein.
Kimchi ko airtight container mein transfer ker lein aur room temperature per 24 hours ferment hunay kliya chor dein.
Container ka ander bubble nazar ayengay.
Aglay din kimchi ko khol ein aur clean spoon ki madad sa vegetables ko press down ker lein ta ka brine ka ander vegetables submerged ho jayein aur 3-4 din kliya refrigerator ker lein.Kimchi tayyar hai.
Storage:
Kimchi ko 2 months kliya airtight container mein dal ker refrigerate ker saktay han.
Kimchi ko container sa nikalnay kliya hamasha saaf spoon use karein.
