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Korean Kimchi
Rate this recipeTake a trip to Korea today with VN Cooking and its signature kimchi.
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