Kimchi Made with Love
Ingredients: Korean cabbage, salt, Korean radish, Asian chives, green onion · 120 min cook time · 50kcal · ~₩34,000
Ingredients
8.5pound Korean cabbage, 200g salt, 1개 Korean radish, 100g Asian chives, 100g green onion, 100g garlic, 50g ginger, 50g glutenous rice flour, 100g hot pepper flakes, 50ml fish sauce, 1꼬집 Buu, 1개 red ripe persimmon
Instructions
1. Cut the Korean cabbage into bite-sized pieces. Wet the cabbage thoroughly before salting to help it wither faster.
2. Salt the cabbage evenly. Ensure the cabbage becomes withered, well-salted, and flexible.
3. Prepare other vegetables: slice Korean radish, Asian chives, and green onion. Mince garlic and ginger.
4. Make a porridge with glutinous rice flour to create a soupy glue. This helps the seasonings stick smoothly to the cabbage.
5. Let the porridge cool down, then add hot pepper flakes (adjust amount based on desired spiciness), fish sauce, Buu, and diagonally cut green onion.
6. Add the minced garlic and ginger to the kimchi paste. Instead of sugar, use red ripe persimmon for sweetness.
7. Wash and drain the salted cabbage three times until clean.
8. Mix the drained cabbage with the prepared kimchi paste and other vegetables. Mix well.
9. Store the kimchi in the refrigerator for a couple of hours before serving. It can be eaten fresh right after making.
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