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Korean Kimchi
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Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
10
Time
120 minutes
Servings
6
Level
Medium
Ingredients
Napa cabbage
4 kg
Daikon
300 g
Spring onions
3 stalk
Rice flour
1 tablespoon
Pears
0.5 piece
Minced garlic
2 tablespoon
Seaweed stock
230 ml
Chilli powder
70 g
Pumpkin
100 g
Minced ginger
1 tablespoon
Implementation Steps
01
- Separate the napa cabbage leaves, soak in salt water, then lift out and drain.
- Rub white salt all over the cabbage and leave it for 7 hours.
- Rub white salt all over the cabbage and leave it for 7 hours.
02
- Boil the pumpkin until cooked, then mash.
- Peel the pear, chop finely and squeeze out the juice.
- Peel the pear, chop finely and squeeze out the juice.
03
- Put the rice flour in a bowl with the chilli powder, minced garlic and ginger, pear juice, mashed pumpkin, 2 tablespoons of soy sauce, 2 tablespoons of salt and the seaweed stock, and stir well.
04
- Once the cabbage has finished salting, rinse it with water (rinse 3-4 times to remove all the salt).
- Finely chop the spring onions.
- Cut the daikon into thin strips.
- Finely chop the spring onions.
- Cut the daikon into thin strips.
05
- Mix the spring onions, daikon and the sauce from earlier together well.
06
- Spread the mixture over the cabbage, rubbing it evenly onto every leaf (remember to wear gloves).
- Once evenly coated, pack it into a tightly sealed jar and leave to ferment for 2 days, then store it in the fridge.
- Once evenly coated, pack it into a tightly sealed jar and leave to ferment for 2 days, then store it in the fridge.
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Korean Kimchi