KOREAN KIMCHI (SPICY FERMENTED CABBAGE)
Steps:
- 1. Remove discolored, bruised outer leaves of cabbage and rinse well under cold water. Cut cabbage head into desired pieces; smaller 2-inch pieces is recommended for easier access later. In 3 separate large bowls, prepare one cup sea salt and water mixture for each bowl. Sprinkle remaining 1 cup of sea salt onto the leaves of the cabbages before soaking them in the salt water. Cabbages should be partially submerged in the salt water. Let sit for a minimum 6 hours but 12 hours is preferred. 2. Once finished soaking, rinse the cabbage leaves thoroughly under cold water several times. Remove water from the cabbage by giving them a squeeze (they should have a rubbery texture by now) to remove excess water. Set in a colander or basket for at least 2 hours so the water will drain out thoroughly. Meanwhile, prepare the red pepper mixture to be mixed with cabbage leaves. 3. Prepare 3 tbsp of the sweet rice flour with 3 cups of water into a small pot. Bring to a boil and whisk until the mixture turns into a glue-like consistency. Let cool and set aside. 4. In a food processor, puree onion, garlic, ginger and some water until smooth. Pour gochugaru (chili flakes) in a large mixing bowl, add the garlic mixture puree, cooled rice glue, fish sauce, salted shrimp, sugar, and sesame seeds. Mix well and add the sliced radish and green onions. 5. Lather each cabbage piece with red pepper mixture by rubbing them well (rubber gloves highly recommended). Continue until all the cabbage leaves are covered in the red pepper mixture. Pack them inside air-tight glass jars/containers. Set out at room temperature for 2 days for fermentation to take place. After that, place in the refrigerator and serve as needed. The kimchi may keep for 2 or 3 months in the refrigerator.
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Christina Speaker
[email protected]This kimchi is a bit too spicy for me, but I still enjoyed it. I think I'll try making it again with less gochugaru next time.
Athar Dj
[email protected]I'm so glad I found this recipe. I've been wanting to try kimchi for a long time, and this recipe made it so easy. The kimchi turned out great!
Sajid Ali
[email protected]This kimchi is delicious! I love the way the flavors develop over time. It's the perfect condiment for any meal.
Santhirakumar Santhirakumar
[email protected]I've been making kimchi for years, and this recipe is one of the best I've tried. It's easy to follow and the kimchi always turns out delicious.
Tanisha Smith
[email protected]This kimchi is amazing! It's the perfect balance of spicy, tangy, and funky. I love it on everything from rice to tacos.
Somzzy Alex
[email protected]I love this kimchi! It's so easy to make and it always turns out delicious. I highly recommend it.
Bellal Ahmed
[email protected]This kimchi is really good, but it's a lot of work to make. I'm not sure if I'll make it again.
Edward Dodd
[email protected]I followed the recipe exactly, but my kimchi didn't turn out as good as I hoped. It's not as spicy as I thought it would be.
Football Fan's
[email protected]This kimchi is a bit too spicy for me, but I still enjoyed it. I think I'll try making it again with less gochugaru next time.
Shivnath Sah
[email protected]I've never had kimchi before, but I'm so glad I tried this recipe. It's so flavorful and addictive. I can't wait to make it again.
Same Arslan
[email protected]This kimchi is delicious! I love the way the flavors meld together. It's the perfect side dish for any meal.
mari mm
[email protected]I'm so glad I found this recipe. I've been looking for a good kimchi recipe for a long time. This one is definitely a winner.
Shafiq Meo
[email protected]This kimchi is amazing! It's the perfect balance of spicy and tangy. I love it on rice, noodles, and tacos.
The Surgeon
[email protected]I love this kimchi! It's so spicy and flavorful. I can't get enough of it. I've already made it twice in the past month.
Roselyn Gutierrez
[email protected]This was my first time making kimchi, and it turned out great! The instructions were easy to follow and the kimchi is delicious. I'll definitely be making it again.
Zion Thorne
[email protected]I've been making kimchi for years, and this recipe is one of the best I've tried. The kimchi is flavorful and has just the right amount of heat. I highly recommend it!
Joel Hachet
[email protected]This kimchi recipe is a keeper! It's easy to follow and the kimchi turned out delicious. I love the spicy, tangy flavor. I can't wait to try it on my next taco night.