Storeable Homemade Cabbage Kimchi

Name: Storeable Homemade Cabbage Kimchi
Cuisine: American
Ingredients: 800 grams-1 kg 1 cabbage; 4 liter Water; 4 tbsp Salt; 30 cm Daikon radish; 1 Chinese chives Japanese leeks; 6 tablespons Hot water; 2 tbsp Korean dashi stock granules; 4 tbsp Powdered red chili pepper; 3 tbsp Sugar; 2 clove Garlic; 3 cm Ginger; 2 tbsp Shio-kombu; 1 apple Grated apple

cookpad.japan @cookpad_jp

After many attempts, I finally found my own perfect flavor.

You can also use fish sauce or ami no shiokara, but this is the easiest and most delicious seasoning.
If the kimchi is too soupy, add some katakuriko (potato starch) to the hot water.
I like it just like this. Recipe by ca1219

After many attempts, I finally found my own perfect flavor.

cookpad.japan @cookpad_jp

After many attempts, I finally found my own perfect flavor.

Saved

Ingredients

800grams-1 kg 1 cabbage
4 literWater
4 tbspSalt
30cm Daikon radish
1Chinese chives Japanese leeks
6tablespons Hot water
2 tbspKorean dashi stock granules
4 tbspPowdered red chili pepper
3 tbspSugar
2 cloveGarlic
3cm Ginger
2 tbspShio-kombu
1apple Grated apple

Saved

Steps

1

Chop the cabbage and brine in salt water (for about half a day).
2

Shred the daikon radish (use a food processor). Cut the chives and leeks into 3-4 cm long pieces. Grate the garlic, ginger, and apple.
3

Mix together the Korean dashi stock granules, powdered red chili pepper, and sugar in 6 tablespoons of hot water.
4

Add the garlic, ginger, shio-kombu, apple, chives, and leeks and mix.
5

Squeeze the liquid out of the cabbage and add it to the mixture with the shredded daikon radish and mix together to complete the kimchi.
6

Pack it into a container and store in the refrigerator.