Napa Cabbage Kimchi
배추김치
Ingredients :
*1Tablespoon = 15g / 1Teaspoon = 5g / 1Cup = 200g
Napa cabbage : 2ea(6kg)
Small green onion : 100g
Minced garlic : 100g
Onion(Medium size) : 3ea
Chives : 300g
Pear(Medium size) : 1ea
Korean red pepper powder : 200g
Salted shrimp : 100g
Fish sauce : 100g
White radish(Medium size) : 1ea
Glutinous rice powder : 3tablespoons
Sugar : 100g
Salt : 2cups
Water : 1.5L
How to Make it :
Cut the cabbage to 4parts like the cross through the middle stem and let it soak a bit into salt water (Water 10 : salt 1 ratio) and add more salt between the leaves and let it sit for about 2 hours. Then turn the cabbage around and let it sit for another 2 more hours. For each cabbage, you will use 1 liter of water and 100g of salt.
Put a cup of water into a pot and put the glutinous rice powder and mix it to create a texture similar to roux and let it cool.
Peel off the skin of the pear, white radish and onion and cut it to size that will go into a blender.
Cut the chives and small green onion to about 3cm in length.
In a blender, add the onion, pear, white radish, salted shrimp, Korean red pepper powder and minced garlic and blend it to create the kimchi filling sauce.
Take out the napa cage out of the salt water and let it sit to remove the excess water.
In a large container, mix the chives, small green onion, glutinous rice powder roux, blended sauce, fish sauce and sugar all together to create the filling for the kimchi.
Put the fillings between the leaves and fold the end of the cabbage to keep the fillings inside of the kimchi and put into a separate container.
After putting all the fillings into the kimchi, let it sit in a room temperature for one day during the summer, if not, for two days and put into the fridge to be fermented. After couple of days, you can start eating kimchi.
