I’ve mentioned before that all the kimchi that I’ve made always turned out not so great. So following the advice of my Ampang friend I decided to go back to the basics. No more following elaborate and complicated recipes from the internet and kimchi cookbooks. For this latest ampang-style kimchi, I only used nappa cabbage, diakon radish, green onions, hot pepper powder, ginger, garlic, salt and sugar. I left out:
1. expensive korean pear
2. korean anchovy fish sauce
3. salted tiny shrimp
4. sesame oil and seeds
5. sweet rice flour (starch mixture)
It tasted quite good, sort of fresh tasting.