ULTIMATE CABBAGE KIMCHI
Use this traditional kimchi recipe from Marja Vongerichten's "The Kimchi Chronicles" to make Grilled Steak with Kimchi Butter and Hot Dogs with Kimchi Relish.
Provided by Martha Stewart
Yield Makes about 6 quarts
Number Of Ingredients 12
Steps:
- Remove outer leave from cabbages and quarter each lengthwise; remove and discard cores. Slice each quarter crosswise into 2-inch pieces.
- Fill a clean sink with cold water and add cabbage to the water; let dirt and grit sink to bottom. Remove cabbage from water, leaving dirt behind. Drain sink and rinse. Refill sink with water and repeat process.
- Using very large bowls, layer cabbage with salt; let stand 45 minutes. Using your hands, toss cabbage, and let stand 45 minutes more. Fill sink with cold water and add cabbage to the water. Remove cabbage; drain sink and rinse; repeat process to remove all the salt.
- Fill a large saucepan with 3 cups water; whisk in rice powder. Bring rice powder mixture to a simmer over low heat, whisking constantly, until mixture thickens, about 3 minutes. Add sugar and cook 1 minute more. Remove saucepan from heat and let cool completely. To speed cooling process, fill a large bowl with ice water. Submerge pot into ice-water bath until liquid is cooled.
- Place ginger, garlic, and onion in the jar of a blender or bowl of a food processor; puree until smooth. Add fish sauce and mix to combine.
- Place cooled rice powder mixture, ginger mixture, radish, scallions, red pepper powder, and salted shrimp in a large bowl. Wearing disposable plastic gloves and, using your hands, mix until well combined. Add cabbage and continue mixing until well combined.
- Transfer cabbage mixture to six glass quart containers or a large plastic container, packing cabbage tightly to remove as much air as possible. Place plastic wrap directly on surface of cabbage before covering containers with lids. Let stand at room temperature for 2 to 4 days. Transfer to refrigerator for up to 6 months. Be sure to press down on kimchi to remove as much air as possible after each use.
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MD Mafus
[email protected]This kimchi is a game-changer. It's so flavorful and versatile. I can't wait to try it in different dishes.
Chiron Counseling, LLC
[email protected]This is the best kimchi I've ever had. I can't believe how easy it was to make.
NASIR Mailk
[email protected]This kimchi is amazing! I love the way the flavors come together.
Mustakin Ahmed
[email protected]I'll definitely be making this again. Thanks for sharing!
Ann Harrison
[email protected]So good!
Karla Coronel
[email protected]This recipe is a keeper! The kimchi was delicious and I can't wait to try more recipes from this site.
Md Riaz khan
[email protected]I've tried many kimchi recipes before, but this one is by far the best. The flavor is incredible and it's so easy to make. I highly recommend it!
Ruth Akinyi
[email protected]This kimchi was easy to make and turned out great! I love the spicy, tangy flavor. It's perfect for adding a kick to tacos, rice bowls, and noodle dishes.
Angela Muniz
[email protected]I'm not usually a fan of kimchi, but this recipe changed my mind. The flavors were so well-balanced and the texture was perfect. I'll be making this again for sure!
Romio Khan
[email protected]I followed the recipe exactly and my kimchi turned out amazing! The flavor was complex and delicious. I can't wait to try it on tacos and other dishes.
Sohail Zada
[email protected]This kimchi recipe was a huge hit at my last party! It had the perfect balance of spicy, sour, and tangy flavors. I'll definitely be making it again.