Korean Kimchi
Ingredients: Napa cabbage, salt, radish, carrot, garlic chives · 150 min cook time · 30kcal · ~₩26,900
Ingredients
2.7kg Napa cabbage, 100g salt, 200g radish, 100g carrot, 50g garlic chives, 50g scallions, 20g cilantro, 50g glutinous rice flour, 200ml water, 50g garlic, 20g ginger, 150g sweet onion, 100g pear, 30g honey, 50ml fish sauce, 30g fermented salted shrimp (saeujeot), 100g Korean red chili powder
Instructions
1. Start by quartering 6 lb (approximately 2.7 kg) of Napa cabbage. Remove the tough core and chop into bite-size pieces.
2. Sprinkle the cabbage with salt, mix well, and then let it sit for 1 to 2 hours until the cabbage softens and releases water.
3. While the cabbage is sitting, prepare the julienne radish, carrot, garlic chives, diced scallions, and cilantro.
4. Mix glutinous rice flour with water and cook until it turns into a thick gravy. This helps the seasoning cling to every leaf. Set aside to cool.
5. Prepare the flavor bomb paste by blending garlic, ginger, sweet onion, half of a pear, honey, fish sauce, and fermented salted shrimp (saeujeot).
6. Pour the cooled glutinous rice gravy into the flavor bomb paste to help blend everything into a savory paste.
7. Combine the savory paste with the julienne vegetables and then add lots of Korean red chili powder.
8. Rinse the cabbage two to three times to remove the excess salt. After the last rinse, squeeze out as much water as possible.
9. Mix the rinsed cabbage thoroughly with the delicious kimchi seasoning.
10. Pack the kimchi into jars and then let it ferment for a few days.
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