Baechu Mak Kimchi (Cabbage “Careless” Kimchi)
Directions
- 1Cut the Napa cabbage in half, remove the core and cut the leaves into smaller pieces.
- 2In a large bowl, add the cabbage and sprinkle it with salt, and mix to distribute the salt evenly.
- 3Let it sit for about 30 minutes and then rinse it well under cold water and drain excess water.
- 4Chop the apple, asian pear, green onions, daikon radish, and carrot into small pieces.
- 5Blend the apple, asian pear, green onions, daikon radish, carrot, garlic and gochugaru into a smooth paste.
- 6In a separate pot, mix the rice flour and water over medium heat, constantly stirring until thick and translucent.
- 7In a large bowl, mix the blended paste with the ginger, gochugaru, soy sauce and the rice flour mixture.
- 8Add the chopped cabbage and mix well to combine all ingredients.
- 9Store the kimchi in a jar.
Ingredients
- 1 napa cabbage
- 2 tablespoons salt
- 1 cup water
- 1 apple
- 1 asian pear
- 1 cup green onions
- 1 daikon radish
- 1 carrot
- 8 cloves garlic
- 6 tablespoons gochugaru
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice flour
- 1 cup water
Equipment
knifecutting boardmeasuring cupmixing bowlblender
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