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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shyann arinel
[email protected]This kimchi is amazing! It's the perfect combination of spicy, sour, and savory. I love the way the cabbage is fermented, and the gochujang gives it such a rich and flavorful taste. I've already eaten half the batch, and I can't wait to make more.
Bobby Head
[email protected]I'm a kimchi newbie, and this recipe was perfect for me. The instructions were clear and easy to follow, and the results were fantastic. My kimchi turned out tangy, spicy, and delicious. I love the way the cabbage is fermented, and the gochujang give
Douglas Silva
[email protected]I've been making kimchi for years, and this recipe is one of the best I've tried. The cabbage is perfectly fermented, and the gochugaru gives it a fantastic spicy kick. I love the way the gochujang and garlic add such a rich and flavorful taste. I wi
Prince Gomez Ghansah
[email protected]This kimchi is the perfect addition to any Korean meal. It's spicy, flavorful, and so easy to make. I love the way the cabbage is fermented, and the gochujang gives it such a rich and flavorful taste. I will definitely be making this again.
Nidal Sleem
[email protected]I'm so glad I tried this kimchi recipe. It's so easy to make, and the results are fantastic. The kimchi is spicy, tangy, and delicious. I love the way the cabbage is fermented, and the gochujang gives it such a deep and complex flavor. I will definit
Sopner Vlogs
[email protected]This kimchi is amazing! It's the perfect combination of spicy, sour, and savory. I love the way the cabbage is fermented, and the gochujang gives it such a rich and flavorful taste. I've already eaten half the batch, and I can't wait to make more.
Amaka Jessica
[email protected]I'm a kimchi newbie, and this recipe was perfect for me. The instructions were clear and easy to follow, and the results were fantastic. My kimchi turned out tangy, spicy, and delicious. I love the way the cabbage is fermented, and the gochujang give
Martin Wachira
[email protected]I've been making kimchi for years, and this recipe is one of the best I've tried. The cabbage is perfectly fermented, and the gochugaru gives it a fantastic spicy kick. I love the way the gochujang and garlic add such a rich and flavorful taste. I wi
Jibon Sarker
[email protected]This kimchi is the perfect addition to any Korean meal. It's spicy, flavorful, and so easy to make. I love the way the cabbage is fermented, and the gochujang gives it such a rich and flavorful taste. I will definitely be making this again and again.
AbdulHanan Khan
[email protected]I'm so glad I tried this kimchi recipe. It's so easy to make, and the results are fantastic. The kimchi is spicy, tangy, and delicious. I love the way the cabbage is fermented, and the gochujang gives it such a deep and complex flavor. I will definit
David Wren
[email protected]This kimchi is amazing! It's the perfect combination of spicy, sour, and savory. I love the way the cabbage is fermented, and the gochujang gives it such a rich and flavorful taste. I've already eaten half the batch, and I can't wait to make more.
hacker Garza
[email protected]I've never been a big fan of kimchi, but this recipe changed my mind. The kimchi is so well-balanced and flavorful, and it's not too spicy. I love the way the cabbage, gochujang, and garlic all come together to create such a delicious dish. I'll defi
Salman Sheikh
[email protected]This kimchi is the best I've ever had. It's so flavorful and spicy, and the cabbage is perfectly fermented. I love the way the gochujang and gochugaru give it such a deep and complex flavor. I will definitely be making this again and again.
Shawn Dreyling
[email protected]I was a bit hesitant to make kimchi because I thought it would be too complicated, but this recipe proved me wrong. It was surprisingly easy to make, and the results were incredible. The kimchi is spicy and flavorful, and it's the perfect addition to
Indira Gr
[email protected]I'm a kimchi newbie, and this recipe was perfect for me. The instructions were clear and easy to follow, and the results were fantastic. My kimchi turned out tangy, spicy, and delicious. I'll definitely be making it again.
Hafiz Ali Hafiz Ali
[email protected]This kimchi is amazing! I love the way the gochujang (Korean chili paste) and garlic give it such a rich and flavorful taste. I've already eaten half the batch, and I can't wait to make more.
Sharoz Khan Sherani
[email protected]I've been making kimchi for years, and this recipe is by far the best I've tried. The cabbage is perfectly fermented, and the gochugaru (Korean chili powder) gives it a fantastic spicy kick. I will definitely be making this again.
Racheal Nakaweesi
[email protected]This kimchi recipe is a game-changer! The flavors are incredibly complex and delicious, and the fermentation process is so easy to follow. I highly recommend it to anyone who loves kimchi or wants to try something new.