Kimchi
Directions
- 1Cut the napa cabbage in half and remove the core.
- 2Separate the small pieces and throw them into a bowl.
- 3Cut the middle pieces lengthwise and the bigger pieces diagonally.
- 4Throw the cut cabbage into a big bowl and add sea salt.
- 5Add more cabbage and salt, then add the rest of the napa cabbage.
- 6Add four cups of water and a little bit more salt.
- 7Put a pot with hot water on top of the cabbage to brine it for 30 minutes.
- 8After 30 minutes, drain the liquid and flip the cabbage over. Let it sit for another 30 minutes.
- 9Meanwhile, prepare the kimchi sauce: blend onion, garlic, ginger, Korean apple, Korean pear, shrimp paste, and fish sauce.
- 10Add two cups of pepper flakes to the sauce and mix well.
- 11Add ¾ cup of corn syrup to the sauce and mix well.
- 12Prepare rice flour by adding ½ cup rice flour to 2 ½ cups of water and whisking it in a pot until it boils.
- 13Add the rice flour to the sauce and mix well.
- 14Rinse the cabbage twice to remove the excess salt and drain for at least 30 minutes.
- 15Add the sauce to the drained cabbage and mix until well combined.
- 16Add chives at the end.
Ingredients
- 7 pounds Napa cabbage
- 50 grams sea salt
- 4 cups water
- 150 grams onion
- 4 tablespoons garlic
- 0.5 tablespoons ginger
- 150 grams Korean apple & Korean pear
- 0.25 cup shrimp paste
- 0.25 cup fish sauce
- 2 cups pepper flakes
- 0.75 cup corn syrup
- 0.5 cup rice flour
- 1 bunch chives
Equipment
knifeblenderbig bowlpotwhisk
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