Korean Kimchi
Korean Kimchi. Repeat layering all of the cabbage has been salted. Kimchi (김치) is a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times.
Ingredients
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Prepare 2 pieces of Chinese Cabbage
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You need 1/2 cup of Rock Salt
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Prepare 1/2 cup of Glutinous Rice Flour
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You need 1/4 cup of White Sugar
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You need 3 cups of Water
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Prepare 1 cup of Garlic
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You need 2 tablespoons of Ginger
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It’s 1 cup of White Onion
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It’s 1 cup of Fish Sauce
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It’s 2 cups of Gochugaru
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Prepare 4 stalks of Leeks
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You need 1 piece of Carrot
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You need 1 piece of Radish
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You need of Honey (optional)
Steps
- PREPARE THE CABBAGE Cut the cabbage lengthwise into quarters, then chop into bite-size pieces. Soak in cold water for 5 minutes. Drain and transfer to a large bowl..
- Add 1/2 cup salt and mix well; turn it over after 30 minutes. – repeat 2x (total of 1 hour) Rinse and drain for 3x. Squeeze out water on the last time, put on a strainer and let it air dry for 30 minutes..
- MAKE THE GLUTINOUS PASTE Dilute the rice flour in water. Heat and bring to boil while stirring, for about 5 minutes. Lower the heat. When you see it bubbling, add sugar. Cook for a few more minutes until it becomes translucent. Let it cool completely. Tip: To cool faster, but the pot in a pan half-filled with water; just make sure that the pot is taller than the pan..
- PREPARE THE KIMCHI SAUCE Using the food processor, chop and blend the garlic, ginger, onion, and fish sauce for about 1 minute. Mix it with the cooled glutinous paste and hot pepper flakes..
- Wash the leeks thoroughly. Dry it with paper towel and cut diagonally. Peel the carrot and radish and cut into thin strips. Add the leeks, carrots, radish, (and honey) to the kimchi sauce and mix well. You can taste test and adjust depending on the level of heat, saltiness, and sweetness that you prefer..
- MIX THE KIMCHI In a clean large bowl, put the cabbage and add the sauce gradually. Use clean and dry hands (or use a clean food-grade gloves) to mix the ingredients. Make sure to distribute the kimchi sauce evenly and all cabbage pieces have been covered with sauce. Transfer to a clean container and press it to remove air bubbles. Leave at room temperature and place in a dark area or cover it with dry clean towel. Transfer to the ref on the 3rd day..
- Best eaten after its 1st to 2nd week of fermentation..
Traditional Korean kimchi is wonderful, but it requires more complex steps and ingredients that are harder to source. I wanted to make this doable for the average American cook so everyone can enjoy the wonderful flavors of kimchi! Here are the basic ingredients you'll need: a head of Napa cabbage, garlic, ginger, salt, sugar, and gochugaru. Kimchi is a traditional Korean dish made with salted, fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers.
