Korean kimchi made from Chinese cabbage

Step-by-step preparation

Cooking time: 1 day 15 hr

1. STEP 1

   

   How to make kimchi from Chinese cabbage? Prepare all the products indicated in the recipe.

2. STEP 2

   

   Remove any damaged outer leaves from the Chinese cabbage. Cut each head of cabbage in half.

3. STEP 3

   

   In the stump area, make a longitudinal cut as in the photo. This is necessary so that the cabbage is salted evenly in all places.

4. STEP 4

   

   Rinse the halves under running cold water. Wash literally every leaf.

5. STEP 5

   

   Thoroughly washed, wet pekinka will be easier to salt.

6. STEP 6

   

   Place cabbage on a flat surface or large tray and allow excess water to drain. Next you need to pickle the cabbage. Rub each leaf with salt on both sides.

7. STEP 7

   

   Salt the base and head of cabbage especially well.

8. STEP 8

   

   Place the cabbage in a deep, convenient container and leave to pickle at room temperature for two hours.

9. STEP 9

   

   After an hour of salting, turn each half over to the other side.

10. STEP 10

    

    At this time, prepare the dressing. Pour 450 ml into a saucepan or small saucepan. water. Place on the stove and add 2 tbsp rice flour. Mix thoroughly until smooth.

11. STEP 11

    

    At the moment of boiling, add sugar. Reduce heat to moderate and continue stirring until liquid thickens (about 1 minute). Remove the saucepan from the stove and cool the mixture.

12. STEP 12

    

    Prepare the vegetables. Peel and rinse daikon, onion, carrot, ginger and garlic.

13. STEP 13

    

    Pass the garlic through a press, grate the ginger and onion on a fine grater. You can puree onions, ginger and garlic in a blender until smooth, do it the way you like.

14. STEP 14

    

    Add garlic, ginger and onion to the cooled mixture. Pour in fish sauce.

15. STEP 15

    

    Add ground red hot pepper. If you have pepper flakes, then use it, so the finished kimchi will look more appetizing. Mix everything very well until smooth.

16. STEP 16

    

    Grate the carrots and daikon using a vegetable slicer for Korean salads. Alternatively, vegetables can be cut into thin strips by hand. Cut the green onions into large pieces 1-2 cm long.

17. STEP 17

    

    Add daikon, carrots and onions to the pepper mixture.

18. STEP 18

    

    Mix well.

19. STEP 19

    

    Rinse the salted cabbage under running water. Rinse well, literally every leaf, so that no salt remains. Tear each cabbage half in half where you previously made a cut. Salted cabbage will tear easily.

20. STEP 20

    

    Coat each cabbage leaf with the resulting pepper-vegetable dressing on both sides. I recommend using rubber gloves for this. Place the cabbage tightly together in a food container. Press down on top with a plate or board of suitable size to allow excess air to escape. Place a small weight. Cover the container with a lid and leave at room temperature for 36-48 hours. During this time, the cabbage will marinate.

21. STEP 21

    

    When you open the lid, you will feel a slightly sour aroma, this indicates that the delicious kimchi is ready! Serve sprinkled with sesame seeds or store in a covered container in the refrigerator. This cabbage can be stored for quite a long time.

22. STEP 22

    

    When serving, kimchi can be cut into portions.

Comments on the recipe

Candina

14.10.2023

4.8

We decided to diversify our menu with a delicious Korean dish! I loved this Korean Chinese cabbage recipe. But since we have three adult men in our family, I added beef. Kimchi is a rather spicy and spicy dish, and in a duet with meat it is an excellent option for a hearty dinner. The recipe is excellent! Thank you very much!

Elena

14.10.2023

5

Should the rice flour be glutinous, or will regular rice flour work?

Daria

14.10.2023

4.7

Is it possible to replace rice flour with something? like cornstarch?