Homemade Kimchi Recipe

"Where's my Kimchi?" a favorite line of my husband's when we were in our 3months wedding bliss. He always reminds me that I got to put the Kimchi on the table for all meals for him or any other Koreans.

My mother-in-law's housekeeper, Ajuma (Auntie in Korean) a person I see most often after my family in Seoul, is good in making Kimchi. My mother-in-law said she hails from a province in S. Korea that is famous for making Kimchi and I dont doubt that. Our Ajuma's Kimchi is definitely better than commercial-sold Kimchi.

I had requested to learn how to make Kimchi so I can share this recipe to my friend. I had snapped pictures steb-by-step but I accidentally I deleted all my files on camera. Clever me wrote down the recipes so here it is.

This recipe is for about 2+ months supply if you are feeding a family of 4 daily. Before starting off, you will need a big metal bowl, a small metal bowl, grater, mesh basket, and dont miss out rubber gloves. With all the ingredients to make Kimchi, you wouldn't want to risk smelling like Kimchi for days.

Ingredients
1 C glutinous rice powder (add 3C water and thicken the liquid by stirring while cooking in the pot)**
7 salted big white cabbage*
1 bunch of chives (small leeks the koreans call)
1 bunch of leeks
1/2 bunch watercress
2 big radish (grated)
4 C crushed red pepper
1/2 bottle salted mini shrimps**
3-4C anchovies sauce (you can purchase in Korean supermarket; cannot replace with soy sauce)
4 tbs minced ginger
4C minced garlic
2tbs salt
6-8tbs sugar

* if you cant find ready made salted cabbages, you can make a day ahead by salting each layer of the cabbages and immersing them in water.
**see image below

Please email if you wish to know more details of the step-by-step. Its pretty much mix well everything and layer each cabbage leaf of the radish mix. Remember that the ingredient count is for 7 big cabbages, filling up 2 Kimchi basket shown above. Close lid and only keep in the Kimchi refrigerator a day after.