Kimchi
Servings:
8
Prep Time:
30 minutes
Cook Time:
10 minutes
Difficulty:
Intermediate
Ingredients
- 2 heads napa cabbage
- 0.5 cup sea salt
- 4 cups water
- 8 cloves garlic
- 2 inches ginger
- 0.5 cup gochugaru (chili flakes)
- 3 tbsp fish sauce
- 4 stalks scallions
- 2 tbsp sesame seeds
- 2 tbsp glutinous rice flour
- 1 tbsp sugar
- 1 cup water for paste
Instructions
- Cut cabbage into quarters, keep core intact
- Dissolve salt in water to make brine
- Submerge cabbage in brine for 4-8 hours
- Rinse cabbage thoroughly under running water
- Squeeze out excess water
- Make rice paste: mix rice flour and water, cook until thickened, cool
- Mince garlic and ginger
- Mix rice paste, garlic, ginger, gochugaru, fish sauce, and sugar
- Slice scallions into 2-inch pieces
- Massage paste between cabbage leaves
- Transfer to jar, cover loosely
- Ferment at room temperature for 1-3 days
- Refrigerate for long-term storage
- Serve with rice or as side dish