Traditional Korean Kimchi Cabbage

Ingredients

• White Cabbage 1 piece
• Water 0 qt
• Red Long Chili Peppers 5 oz
• Coarse Salt 6 teaspoons
• Fish Oil 10 fl oz
• Ginger-Garlic Paste 0 oz
• Ginger-Garlic Paste 0 oz
• Onion 0 oz
• Shrimp 0 oz
• Daikon 5 oz
• Leek 0 oz
• Scallions 0 oz
• Sugar 0 oz

Step-by-Step Guide

Step 1

Rinse the cabbage, make a cut from the base to the middle of the cabbage, and then tear it into two halves.

Step 2

In a large bowl, pour in water and dissolve 150 grams of salt in it. Check if there is enough salt by gently placing a fresh egg in the water. It should float; if it sinks, add more salt.

Step 3

Submerge the cabbage in the brine, ensuring that the water penetrates between the leaves. Then remove the cabbage from the brine.

Step 4

Sprinkle the cabbage with dry salt, placing it between the leaves at the base.

Step 5

Transfer the cabbage to a suitable container, pour in the brine, and let it sit for 5 to 8 hours.

Step 6

For the marinade, prepare a jelly using rice flour. Mix the flour with 50 ml of water, bring 200 ml of water to a boil, add the rice mixture to the boiling water, and stir until a smooth, thick jelly forms. Allow the jelly to cool, then mix it with red pepper and fish sauce until well combined.

Step 7

Add the garlic and ginger paste, the onion pureed in a blender, and the shrimp paste, then mix well.

Step 8

Cut the daikon into matchsticks, slice the leek into rings, and chop the green onion into pieces about 4 cm long. Add them to the marinade and mix well. Finally, add the sugar and mix again.

Step 9

Brush the salted cabbage with the marinade between the leaves, starting from the large outer leaves and moving towards the core.

Step 10

You can eat kimchi right away or save it for later. To do this, wrap the top leaf around the cabbage and fold it in half, tucking the soft leaves underneath, trying to expel as much air as possible. Transfer it to a container and store it in the refrigerator or at room temperature for up to 5 years.