Eat it: Delicious Mak Kimchi with recipe from Kimchi Mom
Eat it: Delicious Mak Kimchi with recipe from Kimchi Mom!
I’m addicted to Kimchi. There I said it. I feel better though it was never much of a secret. For some it is too stinky and pungent to enjoy but I can assure you that whatever reasons people find to hate on Kimchi are all the same reasons people who rule, such as myself, love it! I loosely used the recipe below from Kimchi Mom to make the Kimchi pictured above. Personally I never stick too close to any recipe, never have probably never will but this one is a great base for making Kimchi that taste just right for me every time I make it! Because Kimchi has live bacteria all up in it, it is also good for you! So you don’t have to feel bad when you want to put it on everything cause you probably will. I am sharing the small jar with @jstuart_imaging and the rest is mine to devour!
P.S. Kimchi Mom’s site is awesome and if youre ever in need of Korean recipes you should check there first, I alway do! http://www.kimchimom.com/
Mak Kimchi Recipe by Amy Kim of Kimchi Mom.
about 1/3 cup kosher salt
1 cup sweet rice flour (Mochiko is a popular brand)
2 cups water
3/4 cup red pepper flakes, medium coarseness
1/4 cup chopped saewoo jjut (salted shrimp)
3 tablespoons fish sauce
A scant 1/2 cup sugar
5-7 green onion stalks, chopped
2 oz. ginger (2-inch long, 1-inch diameter piece), minced
8-9 medium garlic cloves, minced
3 medium carrots, julienned
1 medium-sized daikon or 1 small mu (Korean radish), thinly sliced in 2-inch sections