White Cabbage Kimchi
10 servings
30 minutes
I tried to buy Chinese cabbage for this kimchi (this is a traditional Korean recipe), but it was all of poor quality. So I made quick kimchi from regular white cabbage. If you start from the fact that kimchi is a type of dish, then it doesn’t matter what kind of cabbage you put in it. I’ve made kimchi from both Brussels sprouts and cauliflower. The special thing about cabbage kimchi is that you need to cook rice flour porridge with it. It won’t affect the taste, but it will allow this aromatic spice mixture to stick to the cabbage properly. Otherwise, everything can drip to the bottom of the dish, and the point is for the mixture to coat the product.
1
Cut the cabbage into pieces about 5 cm long. Place it in a large bowl.
- White cabbage: 1 kg
2
Add a glass of cold water and 70 grams of salt. Mix well and knead with your hands to salt the cabbage. Leave for 10 minutes.
- Salt: 70 g
3
In a small saucepan, mix 300 ml of cold water with rice flour using a whisk. Place over medium heat and warm, stirring constantly, for 10 minutes.
- Rice flour: 1 tablespoon
4
Chop the garlic, slice the green onion into rings, cut the carrot into thin strips or grate it on a Korean grater, and do the same with the daikon.
- Garlic: 6 cloves
- Green onions: 30 g
- Carrot: 1 piece
- Daikon: 100 g
5
For the kimchi paste, mix chili flakes, sugar, fish sauce, garlic, ginger, green onion, carrot, and rice jelly.
- Fish sauce: 60 ml
- Garlic: 6 cloves
- Grated ginger: 1 tablespoon
- Green onions: 30 g
- Carrot: 1 piece
- Rice flour: 1 tablespoon
- Sugar: 1 teaspoon
6
Rinse the cabbage a couple of times in cold water and drain the water.
7
Thoroughly mix the kimchi paste with the cabbage.
8
Put the kimchi in a container, jar, or plastic bag.
9
Press the top part of the kimchi with your hands to protect it from excessive air exposure.
10
Kimchi made from cabbage can be eaten immediately as a salad. Or it can be left at room temperature to ferment for a few days.