Kimchi – Perfect for every meal !

By Martine Shelton
Kimchi – Perfect for every meal ! 2
Ingredients

  • 2 cups water

  • 2 tablespoons sweet rice flour (glutinous rice flour)

  • 2 tablespoons brown sugar

  • 2 cups of radish

  • 1 cup of carrot

  • 2 cups of green onions

  • ½ cup of crushed garlic

  • 2 teaspoons of crushed ginger

  • 1 white onion minced

  • ½ cup of fish sauce (SQUID BRAND FISH SAUCE )

  • ¼ cup of salted mini shrimp

  • 2 cups of hot pepper flakes.

Method
Tongbaechu-kimchi통배추김치 based off Maangchi recipe Need – Big bowl (glass or metal because the red pepper paste stains plastic) , big rectangular container (like a mop bucket), rubber gloves Ingredients 2 big Wombak cabbages ½ - 1 cup of rock salt Take off the outer really green leaves. Then at the bottom end of the wombak you will see a kind of circle. Make sure you leave the circle on. You can trim the leaves but if you cut it then all your leaves will separate. Split the cabbage in half. Then slice ¾ of the way up half of the cabbage. Wash the cabbage with water and try open up the leaves so the water can get in. Shake it off. Then get your rectangle container and get a handful of the rock salt and start putting it in between the leaves of the cabbage. Then put the cabbage in the container and then leave for 20 minutes and turn. Do this 4 times in total over a two hour period. At the end there will be a brine at the base. Drain the brine off. Wash cabbage get in between the leaves and remove all of the salt. While the cabbage is salting. Make a paste. • 2 cups water • 2 tablespoons sweet rice flour (glutinous rice flour) • 2 tablespoons brown sugar Put in a sauce pan over a low heat and mix until the sugar dissolves and it thickens into a white look paste (Similar to paper mache glue) Set aside to cool. For the vegetables I usually use a mandolin to get them fine enough. I can’t buy radishes where I am so I use turnips. Finely cut 2 cups of radish and 1 cup of carrot Cut up 2 cups of green onions Mix together Add ½ cup of crushed garlic, 2 teaspoons of crushed ginger ( I tried grated but it wasn’t fine enough) 1 white onion minced. ½ cup of fish sauce (SQUID BRAND FISH SAUCE ) and ¼ cup of salted mini shrimp ( I can’t buy here so I use anchovies in oil and drain off the oil) and 2 cups of hot pepper flakes. Mix together with the vegetable and add the rice flour paste. Get your cabbage and remember how you sliced the half ¾ of the way down cut it all the way down and then put on your gloves. I would advise using your rectangular bucket. Get a handful of the mix and smear it over the individual leaves of the cabbage. Stuff some of the vegetables in between the leaves. It should be a good amount. When all the leaves a covered and your wombak is now looking red you should be good . Ferment on bench for a few days and then Eat !!! Kimchi is awesome with everything !
Cuisine
Korean

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