“There is only one great thing
The only thing
To live to see the great day that dawns
And the light that fills the world.”
– Anonymous Inuit

Kimchi

This recipe was altered slightly to include local produce grown here at Hoʻoulu ʻĀina. To acknowledge the genealogy of the recipe, we would like to mahalo Maangchi. She was born and raised in Korea now living in New York. You can access her kimchi video at the following link: How to Make Easy Kimchi

Ingredients

·      10-12 lbs. of Napa cabbage (won bok)
·      1 cup salt
·      2 carrots
·      1 daikon
·      1 bunch green onions
·      1 bunch garlic chives
·      1 cup onion
·      1 cup garlic
·      ¼ cup ginger
·      Gochugaru hot pepper flakes – 2 cups for spicy flavor or 1 cup mild flavor
·      1 cup fish sauce
·      ½ cup mochiko
·      ¼ cup sugar
·      3 cups water

Instructions

Cabbage Preparation
·      Wash cabbage thoroughly and drain.  Cut lengthwise into quarters. Remove the core.  Then chop into bite-size pieces. 
·      Place cabbage in a large basin and salt thoroughly.  Set aside.
·      Every 30 minutes turn cabbage evenly.
·      After 1 ½ hours rinse cabbage thoroughly in cold water 3 times, drain and set aside.

Making Porridge
·      Place 3 cups of water in a pot and the mochiko.  Heat on stove.   
·      Bring to a low boil stirring constantly (about 5 minutes) until mixture thickens.
·      Add ¼ cup of sugar.  Stir and cook for a few more minutes until it’s translucent.
·      Set aside to cool down

Blend
·      Slice onions.
·      Peel garlic.
·      Peel and finely chop ginger.
·      Place onion, garlic, ginger, and fish sauce into a blender. Blend into a paste and set aside.

Vegetable Preparation
·      Cut carrots and daikon into matchsticks, using a mandolin if desired.   Set aside.
·      Chop green onions and garlic chives into 1-inch long pieces.  Combine with carrots and daikon.

Assemble
·      Transfer fish sauce paste to an extra large basin and combine mochiko porridge to the fish sauce paste.  Then add chili.
·      Add the vegetables and mix well.
·      Double check that cabbage has been rinsed well and drained.  Then add cabbage to mixture and mix well.
·      Once you have mixed all ingredients together, place kimchi in an airtight container or plastic container with lid and refrigerate.
·      Share your kimchi with ʻohana and neighbors.
·      Enjoy!