Homemade Kimchi + Buldak Ramen 🔥

Ingredients:
2 large napa cabbages, cut into bite-sized pieces (about 2–3 inches wide)
1 cup Kosher salt
2 bundles of spring onions, and some carrots julienned
½ cup mushroom broth
Soy sauce, to taste (adjust according to preference)
Salt, to taste (adjust according to preference)
1 tbsp sugar
250 ml water
3 tbsp rice flour (or substitute with all-purpose flour, cornstarch, or potato starch – or skip if you prefer)
1 cup gochugaru (Korean red chili flakes)
2 medium-sized onions
1 apple or 1 pear (both work well)
Thumb-sized ginger
½ cup garlic cloves

1. Prepare the Cabbage
Cut napa cabbage into bite-sized pieces (about 2–3 inches wide).
Salt generously, coating all the pieces.
Let sit for 2–3 hours until wilted, tossing occasionally.

Make the Rice Flour Paste

In a saucepan, combine water and rice flour. Simmer and stir until it thickens into a glue-like consistency. Set aside to cool.

In a blender, combine onions, garlic, ginger, apple or pear, and mushroom broth. Blend until smooth. Season with soy sauce, sugar, and salt to taste.

Make the Kimchi Paste

In a large bowl, mix: blended aromatic mixture + cooled rice flour paste + gochugaru. Add spring onions, carrots!

Rinse cabbage thoroughly to remove excess salt. Gently squeeze out excess water. Toss cabbage pieces in the kimchi paste until all are well coated.

Fermentation:
Pack into an airtight container, pressing down to remove air pockets. Leave at room temperature for 2–3 days to ferment. Once tangy and bubbling, transfer to the fridge for storage and enjoy! ♥️