Fresh Kimchi (kkakdugi)
Directions
- 1Cut the butt of the Napa cabbage in half, then utilize the slit to break the cabbage in halves.
- 2Cut off the core so that all the leaves are loose. You can cut it however you want into bite-size pieces; cut it down the middle and then cut it diagonally to get some longer strips.
- 3Rinse the cabbage and sprinkle some kosher salt all over it to draw out all of the excess moisture. Toss so that it's evenly covered, let it sit for about 30 minutes to an hour covered.
- 4After an hour, dump the excess water out and wash the cabbage again to get all of that excess salt off.
- 5Cut the Korean chives into about 3 inch long strips.
- 6In a food processor, mix 2 tablespoons of minced garlic, 2 tablespoons of sugar, 2/3 cup of gochugaru and 2/3 cup of fish sauce.
- 7Add the paste to the big bowl of kimchi, add chives, and mix everything up using your hands, massaging it.
- 8Add one more spoon of sugar, sesame seeds, and sesame seed oil.
Ingredients
- 1 Napa cabbage
- 1 handful kosher salt
- 1 bunch Korean chives
- 2 tablespoons minced garlic
- 2 tablespoons sugar
- 2.66 cups gochugaru
- 2.66 cups fish sauce
- 1 handful sesame seeds
- 1 big circle sesame seed oil
Equipment
knifehuge basinspoonfood processor
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