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Kimchi Paste

Name: Kimchi Paste
Prep time: 10 min
Total time: 30 min
Yield: 1 batch (enough for 1 large napa cabbage)
Cuisine: Created
Ingredients: 20 g glutinous rice flour; 200 g water; 1 tbsp sugar; 80 g gochugaru (Korean red pepper flakes, coarse); 40 g garlic cloves, peeled; 15 g fresh ginger, peeled and roughly chopped; 80 g onion, quartered; 50 ml fish sauce; 1 tbsp salted shrimp (saeujeot), optional

adaptmyrecipe.com/recipes/kimchi-paste

Prep10min Total30min Serves1 batch (enough for 1 large napa cabbage) Hands-on25min DevicesTM6

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Kimchi Paste

A smooth, fiery kimchi base you blend and cook in the Thermomix, then use to ferment napa cabbage, radish, or cucumber outside the bowl.

Korean Fermented Condiment Pescatarian Dairy Free Gluten Free Nut Free

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Essentials

Ingredients

20 g glutinous rice flour
200 g water
1 tbsp sugar
80 g gochugaru (Korean red pepper flakes, coarse)
40 g garlic cloves, peeled
15 g fresh ginger, peeled and roughly chopped
80 g onion, quartered
50 ml fish sauce
1 tbsp salted shrimp (saeujeot), optional

Method

Preparation

1 Add rice flour, water, and sugar to the mixing bowl. Cook 8 min/90C/speed 3. The mixture should thicken into a translucent, pudding-like paste.8min / 90°C / sp3
2 Transfer rice paste to a bowl and let it cool to room temperature. Clean the mixing bowl.
3 Add garlic, ginger, and onion to the mixing bowl. Chop 8 sec/speed 7 until finely minced.8s / sp7
4 Scrape down the sides with the spatula. Add fish sauce and salted shrimp (if using). Mix 5 sec/speed 5 until smooth.5s / sp5
5 Add the cooled rice paste. Mix 10 sec/speed 3 to combine.10s / sp3
6 Add gochugaru. Mix 15 sec/speed 2/reverse to fold in the flakes without pulverising them. Scrape down and repeat if needed.15s / sp2
7 Transfer the finished paste to a clean jar or container. Use immediately to coat salted vegetables, or refrigerate for up to 1 week.

Notes

Tips

Do not blend gochugaru at high speed, it turns to powder and loses its characteristic texture and colour.
For vegan kimchi, replace fish sauce with 50 ml soy sauce and skip the salted shrimp.
To use, rub the paste generously over salted, rinsed napa cabbage quarters (or radish, cucumber), pack tightly into a jar, and ferment at room temperature for 1-3 days before refrigerating.
The rice paste is the secret to good fermentation. It feeds the lactobacillus and helps the seasoning cling to the vegetables.