Kimchi

Name: Kimchi
Yield: 5 servings
Cuisine: American
Ingredients: 1 kg Nappa Cabbage; 300 gram White Radish; 60 gram Coarse Salt; 1 clove Garlic; 60 ml Fish sauce; 1 Tablespoon Ginger; 1 Tablespoon Glutinous Rice Flour; 6 Tablespoon Water; 1 Tablespoon Sugar; 2 1/2 Tablespoon Gochugaru

Rachel W @cook_19313335

Kimchi

Rachel W @cook_19313335

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Ingredients

5 servings

1 kgNappa Cabbage
300 gramWhite Radish
60 gramCoarse Salt
a
1 cloveGarlic
60 mlFish sauce
1 TablespoonGinger
b
1 TablespoonGlutinous Rice Flour
6 TablespoonWater
1 TablespoonSugar
c
2 1/2 TablespoonGochugaru

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Steps

1

Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
2

Rinse the cabbage with some salt. Pour layer by layer of cut cabbage with coarse salt. Flipping every 30minutes for 3 times, total salting time 1hour 30minutes.
3

First 30minutes, mix Ingredients B, and boil until translucent. Leave it to cool. Then, flip the cabbage.
4

Second 30minutes, Blend Ingredients A in to paste and keep aside. Then, flip the cabbage.
5

Last 30minutes, flip the cabbage. After 1 hour 30minues, the cabbage is ready to rinse 3 times to remove excess salt. Let it drain.
6

Thinly slice the radish into matchsticks. Mix Ingredients A,B, & C in a mixing bowl to paste
7

Pour paste on cabbage and mix thoroughly by using hand gloves. Once mix, slowly transfer it into a sufficient airtight container/glass.
8

Press the kimchi to the bottom,make sure no air at bottom or in between. Let it sit and ferment for 2-3 days without peeping it. Put it in fridge once fermented for better taste.