Kimchi
6 servings
60 minutes
Kimchi is primarily a Korean method of fermenting vegetables with red pepper, ginger and fish sauce. But most often, this dish refers to a very popular snack in Korea - spicy Chinese cabbage. Fermentation will take only two days , on the third day the process will be complete, and the cabbage can be eaten or stored.
1
Prepare the necessary ingredients.
2
Cut the cabbage in half at the base, then tear it into two halves. Cut each half a couple of centimeters at the base. The leaves should remain at the base.
3
Salt the cabbage well between the leaves, using more salt where the leaves are thicker.
- Napa cabbage (pak choi type): 1 piece
- Salt: 40 g
4
Place the cabbage in a bowl of water so that it is covered, leave for 2 hours, turning every 30 minutes.
- Water: 125 ml
5
Mix water with rice flour in a small saucepan.
- Water: 125 ml
- Rice flour: 0.5 tablespoon
6
Cook on low heat, stirring, for 10 minutes. Add sugar, stir for another minute, then remove from heat and let cool.
- Brown sugar: 0.5 tablespoon
7
Cut the carrot and daikon into thin strips.
8
Chop the green onion. Blend the garlic, onion, and ginger.
9
Mix rice porridge with fish sauce and minced garlic, onion, and ginger. Add shrimp and red pepper. Stir with a wooden spoon until smooth. Add julienned carrot and sliced green onion. Mix well.
- Fish sauce: 2 tablespoons
- Garlic: 6 cloves
- Onion: 50 g
- Ginger: 5 g
- Salted shrimp: 1 tablespoon
- Gochugaru (Korean red pepper flakes): 50 g
- Carrot: 50 g
- Daikon radish: 100 g
- Spring onion: 10 g
10
Wash the cabbage in clean water, separating the halves into quarters.
11
Cut off the bases. Coat each cabbage leaf with sauce, fold in half, and pack tightly in a covered dish.
12
Leave at room temperature for 2 days, it will start to ferment, then it can be served or stored in the refrigerator.
