When my "Oppa" who fall in Love with Korean Kimchi 當我家的歐巴愛上韓國泡菜

My big boy might have trouble to express himself in language, but he does have great sense of hearing and taste. His teacher got fascinated that he could smell the jello about 20 feet outside of classroom. He used to complain about the smelly kimchi. But, this couple years, I have no ideas when he is falling in love with kimchi. He enjoys kimchi not just a side dish. He even asked me to put it in the grill cheese sandwich, and I would add few pieces of baby spinach in his grill chess too. It would looks prettier and healthier.

As a mom who love to cook so much. How could I not figure the easy way out to make my big boy's favorite food. Here we go .....

Ingredients: 1. Medium size of cabbage, quartered, rinsed and dried.

2. 5 thin slices of gingers. 3. 7 cloves of garlic. 4. 1/2 medium size onion. 5. 1/4 cup of fish sauce. 6. 1 tablespoon of white wine. 7. 1/4 cup of Korean chili powder. 8. 1/4 cup all-puperse flour. 9. 1-2 tablespoon of sugar.

*You could add the apple, pear or pineapple sauce to substitute parts of sugar and increase more aromatic from fruits. 10. 3 scallions cut it into 1 inch length. The white part blend it with the rest of aromatic vegetables, the green part mix with the sauce.

11. 5 Chinese chives or Chinese leaks, cut it into 1 inch length.

*Sometimes I couldn't find Chinese chives, I use leak instead, but I still preferred Chinese chives better.

Sprinkle salt generous and evenly on each layers. Set aside till the cabbage becomes bendable without breaking. You will see some water comes out also. Taste the salty level of cabbage, It should be a little less salty before we add the kimchi paste in it. If it over salty level, you could use cold water rinse away the taste. Make sure drained the excess water well before you apply the paste on the cabbage.

Mix half cup of water with the flour well first. Then, turn on medium low heat. Use the eggs beater to keep stirring and slowly add in more water till the texture becomes like white glue consistency. Then add in the sugar. Let it cool down on the side.

Place ginger, garlic, onion, fish sauce, white wine, white part of scallions and Korean chili powder in the food processor to blend it well. Then add in to the gluey flour mixture, green part of scallions, and Chinese chives. Fold it in gently and well mix.

Spatula is a great tool for this job to apply this bright flavorful beautiful red glue on these cabbage. Just make sure the inside root will get it.

Wrapped in the plastic wrap or place in the container, but not perfectly air tight or seal.

Keep in the room temperature for 1-2 days . during the summer time, 2-3 days in cold winter days. The higher temperatures will makes fermentation goes faster.Check each day, if it is done, you will notice the sour and gassy smell, especially when you have Chinese chives in the fermentation process. The smell will be very punching, but the taste will be extra awesome !!!

*Flour glue will help the fermentation speed up and tight all the flavor all together, and that Chinese chives are the stinky ingredients to make this kimchi to move up other level.

*Place the finished kimchi in the air tight container and keep it in the refrigerator to slow down the fermentation process,.So the kimchi won't get to sour and soft.

*The new kimchi is sweet, spicy, sour, slaty and crunchy. It is perfect with rice, mix with noodle or make some sandwiches. Old kimchi is wonderful with sweet fresh fish stew or sauté with fatty meat.

These are my favorite kimchi so far, and my big boy is asking me to use these kimchi to make the kimchi dumplings now. Well, that's see. I don't really like to see there wrapping dumplings all myself along, but I will try if he makes me happy or proud. I will reward him!!!

我家的歐巴也許有一點語言上的表達能力, 但他的感官是少數人可及的, 尤其是聽覺與味覺. 他的老師曾經因為他能在二十大步的敎室外面聞到果凍的味道而感到驚奇. 他也曾經埋怨韓國泡菜的臭味. 但這幾年, 我也不曉得他是從何時開始愛上韓國泡茶的. 他除了當小菜享用之外, 還要我加入在他的烤起司三明治裡面. 當然我還會加入少許的嫩菠菜葉讓起司三明治變得既漂亮又健康.

像我這樣愛做莱的媽媽怎能不想出簡單的方法來做我兒子喜愛的菜色呢, 來吧 .....

材料: 1. 1顆中型大白菜剖四份, 洗淨, 瀝乾. 2. 5片薑. 3. 7顆蒜. 4. 1/2 顆中型洋蔥. 5. 1/4 杯的魚露. 6. 1 大匙的白酒. 7. 1/4 杯韓國辣椒粉. 8. 1/4杯的中筋麵粉. 9. 1-2大匙的糖.

* 也可加入蘋果, 水梨, 鳳梨打成泥代替部分的糖, 更添果香味! 10. 3根蔥, 白色的部分和其它的辛香料入食物調理機. 綠色的部分切小段拌入醬. 11. 3株韮菜也切小段.

*有時候買不到韮菜, 我會用蒜苗代替. 但我還是偏愛韮菜發酵後泡菜.

慷慨均勻的在每一層的大白菜上灑上塩. 靜置一旁直到大白菜可以折彎而不會斷. 你還會見到出水的現象. 試試鹹度在我們放入泡菜醃醬之前不能太鹹. 如果太鹹你可以用冷水沖洗一下. 在上醬到大白菜之前確認把水瀝乾.

半杯的水先和麵粉拌勻. 然後使用中小火. 然後用打蛋器不停攪拌, 慢慢地加入許多的水份直到液體成為像白醬糊的狀態. 然後加入糖拌勻, 靜置一旁冷卻.

薑, 蒜, 洋蔥, 魚露, 白酒, 蔥白, 和辣椒粉放入食物調理機打成泥. 隨之加入麵糊裡, 再加上入青蔥和韮菜, 手輕點拌勻.

飯匙是用來將這些鮮豔味道豐富的紅醬抹上大白菜最好的工具. 只要記得大白菜的底部也要塗勻了便是.

用膠膜或是放在保鮮盒裡, 無须真空狀態下密封. 放在室溫, 夏天約1-2天. 冬天約2-3天. 溫度愈高, 發酵的過程越快時間越短.

每日確認, 如果好了, 你將會聞到酸味, 特別是來自韮菜的嗆味. 嗅覺非常的濃郁嗆鼻, 但吃起來卻格外的美味十足!

*麵糊可以加速發酵的過程, 還能把所有的味道攏在一起. 臭味十足的韮菜, 卻將這韓國泡菜提升到另一個層次.

*做好的泡菜放入密閉的容器冷藏, 可以減緩繼續發酵變酸和使大白菜變太軟.

*新鮮的泡菜甜辣鹹脆, 下飯, 拌麵, 做三明治超棒. 老泡菜酸氣十足適合煮鮮甜魚湯或炒肥肉.

這是我目前為止最喜歡的泡菜了. 而我家歐巴要我用這些泡菜做成水餃. 再看看吧! 因為我實在不喜歡一個人坐很久, 包許多的水餃. 但我會試試的, 如果他做了令我開心或是覺得驕傲的事, 我會好好奬賞他的!!!