Making Kimchi

They say, if you did not made it the first time, keep on trying. hehehe....

Finally I actually succeed in making/ fermenting .. korean favourite dish.. KIMCHI.

I tried making it once, but I failed. I am quite lucky with the kitchen goddess and usually ended up with good food even at first attempt but I guess the kitchen's goddess is somehow making some sort of 'boycotting' *giggle*. Clueless on the reason "WHY I failed", I stop making attempt re-doing this dish. Plus, hubby kept saying korean food was tasteless which lead me to think, "does not worth the effort to try making it again". Well until after the latest meet with my sunbae (korean word for senior), Rin-chan, at Grace Point, Sembulan *wink*- the salad and the dumplings were nice (forgot the name though...help me here Rin-chan).

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ah.. thanks Rin-chan, the dumpling was "Kimchi Mandu"
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Hubby managed to persuade me trying making it again. And so I did. Guess what, the red-sauce for fermenting the kimchi tasted just like the "salad-dressing" at Grace Point, Sembulan. You can find lots of Kimchi making recipe, but I found mine here. Of course I adjusted the amount since I was just making a small batch.

After three days inside my fridge...

Even though it stated in most recipe to just put it aside on the counter for three days or so to allow fermentation process (before putting it inside the fridge), the super hot weather in Labuan would spoil it for good. So after mixed the red-sauce & cabbage together and leave it on the counter for 2 hours, I put them straight into my fridge.

Now, as to the answer WHY I FAILED the first time. I guess it must be the salt I used. You should NOT use iodised salt to make them (I used them on my first attempt since I did not find any sea salt and thought... salt is salt.. which is not). Do use SEA SALT. I'm terrible with my chemistry so do not ask me why. Just follow the rules stated ^^.

Tonight, we had kimchi fried rice for dinner along with baby kailan & raw tomato salad as side dishes. It's meat-free-night ^^