Kimchi
Serves 1
Directions
- 1Cut the Napa cabbage in half and cut out the core.
- 2Cut the cabbage into small pieces, ensuring each piece has both root and leaf.
- 3Place the cut cabbage in a big bowl.
- 4Add gochugaru (sea salt) to the cabbage.
- 5Add more cabbage on top of the salt.
- 6Add more salt (about 50 grams).
- 7Add the rest of the Napa cabbage.
- 8Add 4 cups of water.
- 9Add a little bit more salt on top.
- 10Place something super heavy on top of the kimchi to brine the cabbage.
- 11Let the cabbage sit for about 30 minutes.
- 12Pour out the liquid from the cabbage.
- 13Flip the cabbage over and let it sit for another 30 minutes.
- 14Combine 150 grams of onion, 4 tablespoons of garlic, half a tablespoon of ginger, 150 grams of Korean pear and apple, 1/4 cup of shrimp paste, and 1/4 cup of fish sauce in a blender.
- 15Blend the ingredients until smooth.
- 16Add 2 cups of pepper flakes to the blended sauce.
- 17Add the rest of the blended sauce to the pepper flakes and mix well.
- 18Stir in 3/4 cup of corn syrup.
- 19In a separate pot, add 2 1/2 cups of water and half a cup of rice flour.
- 20Stir immediately and continuously over high heat until it comes to a boil.
- 21Add the rice flour mixture into the kimchi sauce and mix well.
- 22After 1 hour, the cabbage should be pliable but still crunchy; rinse the kimchi twice to remove all salt.
- 23Drain the kimchi completely for at least 30 minutes.
- 24Combine the Napa cabbage with the prepared kimchi sauce and mix thoroughly.
- 25Add buchu to the kimchi (don't forget this step!).
Ingredients
- 7 pounds Napa cabbage
- gochugaru (sea salt)
- 50 grams salt
- 4 cups water
- 150 grams onion
- 4 tablespoons garlic
- 0.5 tablespoons ginger
- 150 grams Korean pear and apple
- 0.25 cup shrimp paste
- 0.25 cup fish sauce
- 2 cups pepper flakes
- 0.75 cup corn syrup
- 2.5 cups water
- 0.5 cup rice flour
- buchu
Equipment
blenderbig bowl
Tips
- If you don't have rice flour, you can blend a bowl of rice with a little water for the same effect.
- Rinse the kimchi twice to remove excess salt.
- Drain the kimchi for at least 30 minutes to help the sauce stick better.
- Add more seasoning if needed until it's perfecto.
- Don't forget to add buchu to your kimchi.
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