KIMCHEE RECIPE

How to make Kimchee (Korean Fermented Cabbage )

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12. Ingredients :
13. • 1 large napa cabbage, or 2 small napa cabbage
14. • 1 cup sea salt for making kimchee
15. • 5 cups of water
16. • 1 pound Korean radish (you can use daikon radish)
17. • 1/4 Asian pear (you can use Apple)
18. • 3 - 4 scallions

Seasonings :

    • 1 tablespoon glutinous rice flour
    (Mix with 1/2 cup water, simmer over low heat until it thickens.Let it cool.)
    • 1/2 cup Korean red chili pepper flakes
    • 3 - 4 raw oyster (optional)
    • 3 tablespoons fish sauce
    • 3 tablespoons minced garlic
    • 1 teaspoon grated ginger
    • 1/2 cup water

    Directions :

    

    • Cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3 inches in and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters.

    • In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Soak each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl. 

    • Using the other half cup of salt ,generously sprinkle salt over the thick white part of each leaf . Try to salt all the cabbage with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage .Pour the remaining salt water from the first bowl over the cabbage. Set aside for atleast 6 hours, rotate the cabbage from the bottom ones to the top every hour.

    • Cabbages would be ready to be washed when the stem parts become bendable. Rinse thoroughly atleast 3 times, especially between the stem parts of the leaves. Drain well.

    • Make the glutinous rice paste and let it cool then prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water. Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty.

    • Cut the radish and pear into sticks . Cut scallions into 1inch long pieces. Transfer to a large bowl and combine with the seasoning mix. Mix well by hand (use kitchen gloves so it won't burn your hands). Add salt, fish sauce, if necessary. Let it sit for 30 minutes to allow the flavors meld nicely. 

    • Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. 

    • Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages.Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi. 

    • Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripe. Then, store in the fridge. Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.