Serves 1
Directions
- 1Cut each head of cabbage in half, discard the bottom, then cut in half again and in 3-4cm pieces.
- 2Transfer cabbage to a bowl and add a lot of salt, then massage it.
- 3Place a weight on top and let it rest for at least 1.5 hours or all night.
- 4Massage and squeeze the cabbage every half hour.
- 5Prepare the chili marinade.
- 6Add gochugaru to a processor.
- 7Peel and chop the ginger and garlic and add it to the processor with a little bit of water, then process until smooth.
- 8In a saucepan, bring the water to boil, then add the rice flour and mix.
- 9Transfer the rice mixture to the processor.
- 10Process everything until smooth.
- 11Peel and chop the daikon, the carrots and the scallions.
- 12Back to the cabbage, rinse and drain a couple of times.
- 13Press it against a colander.
- 14Combine cabbage with the chopped vegetables.
- 15Add sugar.
- 16Add chili marinade and combine well.
- 17Add salt to taste if needed.
- 18Transfer to a jar.
- 19Press the kimchi down.
- 20Leave it to ferment.
- 21Submerge the pieces that are above the liquid every day.
Ingredients
- cabbage
- Korean chilies
- 40 grams gochugaru
- 50 grams fresh ginger
- 5 dientes garlic
- un poquito water
- 280 milliliters water
- 20 grams glutinous rice flour
- 2 cucharaditas fish sauce
- 30 grams sugar
- radish
- 2 carrots
- 6 Chinese scallions
- muchas salt
- dried shrimp
Equipment
cutting boardknifebowlprocessorsaucepanstrainerwhisk
Tips
- The flavor will only improve with age.
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