Traditional Kimchi
Beachu Kimchi
Servings: 1 batch
Calories: 35kcal
Ingredients
For Salting Cabbage
- 2 napa cabbage
- 1/2 cup coarse sea salt
For Porridge
- 1/2 cups water
- 1/4 cup sweet rice flour
Vegetables
- 1 korean radish julienned
- 3 carrots julienned
- 12 green onion(s) chopped
For Seasoning Mix
- 1 head garlic minced
- 2 tbsp ginger minced
- 1 medium onion(s) minced
- 2 tbsp fish sauce
- 2 cups korean red pepper flakes (gochugaru)
Instructions
Prepare and Salt Cabbage
- Quarter cabbage lengthwise
- Dunk the cabbage in a large basin of water to get them wet. Drain.
- Sprinkle salt between the leaves by lifting up every leaf and getting salt in there.
- Let the cabbages rest for 3 hours. Turn over every hour.
- After 3 hours, wash the cabbage under cold running water and remove salt.
- Let cabbage drain in a strainer while preparing seasoning
Prepare Porridge and seasoning
- While the cabbage is salting make porridge
- Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble.
- Remove from the heat and let it cool off completely.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, and hot pepper flakes.
- Mix well with the wooden spoon until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion. Mix well.
Assemble Kimchi
- In a large bowl, stuff kimchi paste in between each cabbage leaf.
- When every leaf in a quarter is covered with paste, wrap an outer leaf around itself and put into your jar or plastic container.
- Ferment 1-5 days at room temperature before storing in the refrigerator for up to threee months.
Nutrition
Calories: 35kcal | Sodium: 330mg
