Adapted from http://www.maangchi.com/recipe/easy-kimchi
|Prep time||1 hour|
Kimchi originated in Korea where it is served with almost every meal. While traditionally fermented, this version can be eaten fresh, or left to ferment until it reaches the desired level of sourness.
|2||heads Napa cabbage (approx. 10 lbs.)|
|2||daikon radish (large)|
|1||carrot (peeled and julienned)|
|1⁄4||Cup||salt (or more to taste)|
|1⁄2||Cup||sweet rice flour (also called glutinous rice flour-any rice flour will do)|
|2||Cup||Korean hot pepper flakes (to taste)|
|1||white onion (minced)|
|1||Cup||garlic (fresh, minced)|
- Cut the cabbage into large chunks (2-3 inch square). Cut the core into fine strips if it’s not too tough.
- Mix with enough salt that it tastes like salty movie popcorn.
- Peel the 2 daikon radishes and cut into fine strips. Do the same with the carrot.
- Put the cabbage, radish, carrot in a big bowl and sprinkle with a little more salt.
- Let wilt for at least 4 hours then rinse with cold water 3 times. Set in a colander to drain.
- Put ½ cup of sweet rice flour and 3 cups of water and cook over medium high heat, stirring constantly.
- When it starts to boil and has thickened, pour ½ cup of sugar in and stir one minute. Set aside to cool.
- Once cool, place this mixture into a food processor or large bowl.
- Add the fish sauce, hot pepper flakes, crushed garlic, minced ginger, and onion. Blend or stir until combined.
- Add the green onions, as well as the cabbage, radish and carrots
- Mix all ingredients well.
Your kimchi can be eaten immediately or fermented on the counter until desired sourness is reached. If you’re using a jar with a screw top, leave the lid slightly open to allow the gasses to escape. You can use a smaller jar filled with water as a weight to keep the kimchi submerged in the liquid.