LEVEL 2 KIMCHI
Serves 1
Directions
- 1Cut Napa cabbage into quarters the long way, then cut into bite-size pieces.
- 2Sprinkle with 1 cup of kosher salt and 1 cup of water, and mix well.
- 3Allow the cabbage to sit for 1 hour, mixing every 15 minutes.
- 4After 1 hour, rinse and drain the cabbage thoroughly (3 or 4 times) under cold water.
- 5On the last round of rinsing, squeeze out all the water from the cabbage.
- 6In a pot, bring water and rice flour to a boil over heat until it becomes thick.
- 7Once the porridge thickens, add sugar, then turn off the heat and allow it to cool completely.
- 8While waiting for the porridge to cool, prepare the carrots and scallions by julienning the carrots and cutting the scallions into 1-inch pieces.
- 9Combine fish sauce, gochurgau, minced ginger, minced garlic, and onion in a blender or food processor and blend well to create the paste.
- 10Combine the cooled porridge, the blended paste, and the prepared vegetables (carrots and scallions).
- 11Once everything is well combined, add it into your Napa cabbage.
- 12Enjoy immediately or refrigerate until cold before eating.
Ingredients
- 5 lbs napa cabbage
- 1 cup kosher salt
- 1 cup water
- 1.5 cups water
- 0.25 cups rice flour
- 5 TBSP sugar
- 0.5 cup fish sauce
- 1.25 cup gochurgau
- 1 TBSP minced ginger
- 0.5 cup minced garlic
- 1 small onion
- 5 scallion, cut 1 inch
- 5 carrots, julienned
Equipment
big bowlblender or food processorpotkimchi container
Tips
- Use coarse Korean red pepper flakes (Gochu garu) for better texture.
- Fresh ginger is preferred, but jarred ginger can be used for convenience.
- Ensure the porridge cools completely before combining with other ingredients.
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