Kimchi
Directions
- 1Cut 7.5 lbs nappa cabbage into bite size.
- 2Give it a light wash.
- 3Add 0.75 cup kosher or coarse sea salt.
- 4Let sit 90 mins. Turn every 30 mins.
- 5Make porridge with 2 cups water and 3 Tbsps sweet rice flour. Stir frequently.
- 6Simmer 5 min. Add 2 Tbsps sugar. Let it cool.
- 7Rinse & drain cabbage three times with cold water.
- 8Set aside & drain.
- 9Make the sauce with minced garlic, ginger, onions, fish sauce or soy sauce, salted shrimps, and Korean hot pepper flakes.
- 10Add the cool porridge to the sauce and mix well.
- 11Add daikon or Korean radish and chives.
- 12Mix sauce & cabbage together.
- 13Tightly pack kimchi in glass or plastic jar.
- 14Close the lid. Store in the fridge (up to a few months).
- 15Leave jar in room temp 1-2 days then store in fridge.
- 16Check and “burp” the jar once in a while.
Ingredients
- 7.5 lbs nappa cabbage
- 0.75 cup kosher or coarse sea salt
- 2 cups water
- 3 Tbsps sweet rice flour
- 2 Tbsps sugar
- 0.75 cup minced garlic
- 1 Tbsp minced ginger
- 1 cup chopped onions
- 0.5 cup fish or soy sauce
- 0.25 cup salted shrimps
- 1.5 cup Korean hot pepper flakes
- 2 cups daikon or Korean radish
- 1.5 cups chives and/or green onions
Equipment
knifebowlwhiskpotcolanderjar
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