easy kimchi - Honeysuckle Catering

makes: 1 quart
»» 1 head Napa cabbage
1. Quarter the Napa cabbage and give the bottom layers another cut to avoid any large pieces.
Wash and drain the chopped cabbage, then little by little add some into a large bowl, sprinkling
a generous amount of kosher salt with each layer.
»» 1/2 cup kosher salt
»» 5-6 garlic cloves
»» 1 onion, chopped
»» 1/2 asian pear, peeled and cored
»» ginger knob, 2 inches long
»» 2 tsp sugar
»» 1/4 cup fish sauce
»» 1/2 cup gochugaru (korean chili
pepper flakes)
»» 1/4 cup water
»» 1/4 cup cooked white rice
»» 1 tbsp salted shrimp
»» 1 carrot
»» 2 stalks green onion
2. Let it sit for about an hour. The salt will draw all the moisture from the cabbage. Rinse the salt
out 3 times and set aside.
3. Peel the garlic cloves and add to a blender along with the chopped onion, the asian pear, peeled
ginger, sugar, fish sauce, gochugaru, water, cooked white rice and blend into a thick paste.
4. Add the salted shrimp and finish blending.
5. Peel and shred the carrot (preferable with a mandolin) and slice the green onions. Add those
into the bowl of wilted cabbage. Then pour the pepper paste all over the vegetables and mix
well by hand. Gloves are recommended.
6. Add the Kimchi into an air-tight container and let sit for 3 days to 1 week.
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