Ingredients
- 3 kgs of napa cabagge
- ½ cup Kosher salt
- 2 cups water
- 2 tablespoons sweet rice flour
- 2 tablespoons of sugar (brown or white)
- 2 cups of radish juliennes/matchsticks
- 1 cup carrot juliennes/matchsticks
- 7 to 8 chopped green onions
- 1 cup chopped asian chives
- 1 cup water dropwort (minari)
- ½ cup of minced garlic cloves
- 2 teaspoons of minced ginger
- 1 medium onion, minced
- ½ cup of fish sauce
- ¼ cup of chopped, fermented salted tiny shrimp
- 2 cups of sinbiro hot pepper flakes (gochugaru)
Method
- Remove excess/trim the bottom of the cabbage core
- Make a small cut in the cabbage base and carefully tear it apart from both ends minimizing damage on the leaves
- Make a small enough cut in the base of each of the halves, to make them open but still attached together by the core.
- Pass the halves through water in a bowl to make them wet and easier to absorb salt and seasonings.
- Sprinkle some kusher salt between the leaves one by one, adding more salt to the bottom of each leaf.
- Let the leaves sit with the salt for the two hours, turning them over every 30 minutes for a uniform seasoning.
- In the meantime the paste for seasoning can be prepared:
- Mix two cups of water and two tbs of sweet rice flour in a small pot.
- Mix well and let it cook for 10 minutes with medium heat until it starts to boil.
- Add 2 tbs of sugar and cook 1 more minute, stirring continuously. Remove from the heat and let it cool off completely.
- In a bowl add and mix the porridge, hot pepper flakes, garlic, onion, ginger, fish sauce and fermented salted shrimp. Continue mixing until it turns into a thin paste.
- Finally, add the radish, carrot, and green onion, plus the Asian chives and mix into a consistent paste.
- To make kimchi, spread some paste on each cabbage leaf, wrap them around and place into a container preferably glass.
- Kimchi can be eaten right after preparation or after a couple days when fermentation takes place.
- After one or two days at room temperature kimchi will start the fermentation process. Once this process starts, keep the kimchi in the refrigerator for a slow down in the fermentation. The longer time kimchi is stored the more sour and fermented the taste.
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