Napa Cabbage Kimchi

Ingredients

• Napa Cabbage 1 piece
• Carrot 1 piece
• Onion 1 head
• Garlic 4 cloves
• Scallions 4 pieces
• Ginger 0 oz
• Soy Sauce 2 spoons
• Salt 2 spoons
• Sugar 1 tablespoon
• Glutinous Rice Flour 1 tablespoon
• Paprika 2 spoons
• Chili Flakes 2 spoons

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Cut the cabbage into four lengthwise sections.

Step 3

Thoroughly salt each layer between the leaves.

Step 4

Place the cabbage in a pot and cover it with 500 ml of cold water. Cover the pot with foil or a tight-fitting lid and refrigerate for 5 hours. Turn the cabbage occasionally.

Step 5

After 5 hours, pour the cabbage brine into a saucepan, add the rice flour and sugar. Bring to a boil and simmer on low heat for 5 minutes.

Step 6

When the mixture thickens, pour soy sauce into the saucepan and add chili and paprika.

Step 7

Finely chop both types of onions and the garlic.

Step 8

Grate the ginger and carrot.

Step 9

Add the chopped onion and ginger to the rice flour sauce.

Step 10

Blend the contents of the saucepan with a blender.

Step 11

Add the carrots and green onions to the mixture.

Step 12

Spread the paste over the cabbage in such a way that it touches each leaf.

Step 13

Place the cabbage in a small, tight container and cover it with a lid.

Step 14

Keep the cabbage at room temperature for 1 day, then move it to the refrigerator.