Kimchi (Korean Fermented Spicy Cabbage)
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
42
Spice
48
Sweetness
44
Sourness
45
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Water (or as needed)4 cups
Coarse Sea Salt3 tbsps
Sweet Rice Flour12 cloves
Garlic (peeled)2 tbsps
Ginger Root (minced fresh)1 cup
Fish Sauce2 tbsps
Brown SugarDirections:
1
Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water
2
Cut cabbage head into 2-inch pieces
3
Divide 3 cups water among 3 bowls
4
Stir 1 cup sea salt into each bowl of water
5
Sprinkle the remaining 1 cup sea salt over cabbage
6
Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours
7
Rinse cabbage thoroughly under cold water several times
8
Squeeze cabbage to remove excess water
9
Cabbage should have a rubbery texture
10
Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours
11
Combine 3 cups water and rice flour in a saucepan; bring to a boil
12
Whisk mixture until a glue-like consistency, 5 to 10 minutes
13
Remove saucepan from heat and cool rice mixture to room temperature
14
Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed
15
Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed
16
Add radish and green onions and mix well
17
Coat each cabbage piece with chile mixture by using your hands
18
(Rubber gloves are highly recommended
19
) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid
20
Keep jars at room temperature for fermentation to occur, about 2 days
21
Refrigerate kimchi after the 2 days