Kimchi is 0sp!
What you need:
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▶VEGGIES AND HERBS
- 3 lbs Napa cabbage
- 9 cloves of garlic
- 6 bunches of green onion
- 4 bunches of Korean garlic chives
- 1 white onion, cut into chunks
- about 2 cups of Korean radish , sliced thin
- 2 tbsp ginger paste or fresh minced ginger
▶DRY INGREDIENTS
- 1 cup red chili pepper powder
- 2 tbsp glutenous rice flour
- 6 tbsp sea salt
- 1 tbsp light brown sugar
▶LIQUID INGREDIENTS
- 1 1/3 cup chicken broth
- 2 tbsp liquid pickled shrimp sauce ( I use Cincalok brand)
- 1 cup water
- 3 tbsp fish sauce
How to make:
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🔸Step1 - Cut your cabbage in half, then quarters cutting away the core of the cabbage. Cut your cabbage leaves into 1 - 1 1/2 inch bite size pieces. Transfer into your bowl add 6 tbsp of sea salt and 1 cup water and toss together.
!! You will want to soak cabbage 2 full hours, tossing about every 30 minutes!!
🔸Step2- Cut your vegetables and herbs. For the Korean radish cut into stick size pieces enough to fill about 2 cups, cut your green onions at a angel, and your chives into small pieces. Transfer into a bowl.
🔸Step3- Grab a food processor and add your 9 garlic cloves and our chunks of onion to the processor and process into a smooth puree, set aside.
🔸Step4- For your kimchi paste add 1 1/3 cup chicken broth and 2 tbsp glutenous rice flour into a sauce pan. Place on medium high heat and stir until mixture begins to bubble. Then add 1 tbsp brown sugar, continue to stir for additional 2-3 minutes until mixture is translucent, remove from heat and let cool completely.
🔸Step5: Add 1 cup red pepper powder into the cooled down paste mixture and stir well. Now add that mixture into the bowl of vegetables and herbs, add your 2 tbsp shrimp sauce, and 3 tbsp fish sauce, and last your onion and garlic puree. Toss everything together.
🔸Step6 - Once the cabbage is done after 2 hours, rinse and clean your cabbage with a strainer, rinse and clean 3-4 times until all salt is removed.
🔸Step7 - Once cabbage is rinsed well , dry it with a paper towel so no water is at the bottom of the bowl. Then add your vegetables with red pepper powder paste mixture into the cabbage and with your hands work in the mixture and the cabbage together until everything is coated well.
🔸Step8- Package your Kimchi in a container with a tight lid and store in the refrigerator. I recommend waiting a minimum of 3 days for the fermentation up to 2 weeks for ultimate sour Kimchi.