For The Kimchi:
5 heaping tablespoons sea salt
½ head of Napa cabbage
1 tablespoon Asian red chili powder
1 tablespoon crushed chili flakes
3 garlic cloves, minced
3 tablespoons Korean fish sauce (or Thai fish sauce if you can’t find Korean)
1 tablespoon sugar
1 tablespoon apple juice
5 green onions, chopped
3 Tablespoons Rice vinegar (more for garnish)
Sesame Oil (optional)
Sesame Seeds (optional)
Add 3 heaping tablespoons salt to 3-4 quarts of cold water and stir to dissolve.
Rinse the cabbage, and be careful to keep the leaves attached to the stem.
Sprinkle generous amounts of salt (about 2 tablespoons) between the leaves of the cabbage, gently working the salt in between each layer of leaves.
Soak the salted cabbage in the salt water for 6 hours, turning the cabbage every 2 hours. Place a heavy bowl on the cabbage to keep it completely submerged.
After soaking, rinse the cabbage to remove the salt.
Mix the seasoning ingredients in a bowl. Place generous amounts of the seasoning mix towards the base of the leaf and spread out towards the tip. Make sure all of the cabbage is covered.
Pick up the cabbage and hold together all but the two outer leaves. Fold the inner leaves in half towards the center, then wrap the outer leaves around the bunch.
Place in a bag or container and store in the fridge.
When ready to use, chop cabbage and place in a small bowl. Add some of the sauce from the original Kimchi mixture. Sprinkle some rice vinegar, a few drops of sesame oil, and some sesame seeds.
Easy Kimchi: a Korean side dish of scallions, radishes, ginger, carrots & cabbage, seasoned w/chili, garlic, fish sauce, kelp powder, & salted shrimp.
Please visit my blog Taste and See for more delicious recipes!
Monday, March 21, 2016 - 2:01pm