This Kimchi recipe is based on Korean traditional one, yet anyone can make his or her own with slight modification on the amount of fish sauce or ginger/garlic.
Preparation time: 30 minutes
Total time: 4 hours salting and another 4 hours drying for salted cabage
Ingredients: 1 Napa cabbage, 1/2 cup sea salt for salting the cabbage / 1 cup water, 1 tablespoon sweet rice flour, 1 table spoon Demerara or raw sugar - for making rice porridge / 1.5 cups radish matchsticks or 1.5 cups carrot matchsticks, 4 spring onions matchsticks, 1/2 cup chopped chives (optional) - for Kimchi paste / 1/4 cup garlic cloves minced, 1 teaspoons ginger minced, 1/2 onion diced, 1/4 cup fish sauce, 1/2 cup hot pepper flakes - for the seasonings paste
1. Prepare and salt the cabbage
Cut the napa cabbage into quarters (lengthwise). Dunk them in a large basin of water to get them wet. Sprinkle the salt between layers. Use more salt closer to the stems where the leaves are thicker.
Let the cabbages rest for 4 hours. Turn over every 30 minutes, so they are well salted. After 4 hours, rinse the cabbages 2-3 times under cold running water, giving them a good rinsing to remove the salt and any dirt. Cut off the inner cores and put them in a strainer over a basin so they can drain well.
2. Prepare the porridge thickener
Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon or whisk and let it cook for 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, string and let it cool off.
3. Prepare Kimchi paste
Pour the cooled porridge into a large mixing bowl. Add all the vegetables (except the cabbage) and mix them well.
4. Making the Kimchi
Put on some clean kitchen or medicinal gloves to prevent staining your hands. Spread some kimchi paste between each cabbage leaf, everywhere. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into Onggi
Health benefits of Cabbage Kimchi
Digestive health, cholesterol, antioxidants, atopic dermatitis, anti-obesity, immune system, anti-aging properties, cancer prevention, diabetes
How to use the Cabbage Kimchi:
Kimchi salad | Kimchi pancake | Kimchi stew
Want to learn more about Kimchi?
Click the Health benefits of Kimchi and learn more!
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About Joyce Burgsma,
contributor at eliefs
Joyce Bergsma is a UK-trained nutritional therapist and business owner at EatLiveLoveFood.com. She is keen to motivate people to make practical change that enable their bodies to heal themselves. Very passionate about fermentation, she hosts group workshops for fermentation.