Traditional Kimchi (김치)
Description
Kimchi is a staple food in Korean cuisine. Most Koreans have it with almost every Korean meal at least once a day.
Ingredients
- 1 napa cabbage
- salt
- 95 milliliters fish sauce (mushroom sauce 2/3 and soy sauce 1/3)
- 30 grams garlic
- 42 grams onion
- 280 milliliters water
- 26 grams rice flour
- 17 grams sugar
- 100 grams gochugaru (korean pepper flakes)
- Sadboys
- raddish
- carrots
Optional
Instructions
Cut the Kimchi into lengthwise ito quarters and remove the hard part of the stem. Cut the quaters into 3 to 4 parts, transfer to a big bowl and rub with a lot of salt. Let it sit for 3 hours and remove the cabbage water from time to time.
After 3 hours, was the cabbage under cold water to remove the salt.
Combine the fishsauce, garlic and onion and puree finely.
Bring the water with rice flour and sugar to boil. When the mixture is cooled, mix in the gochugaru.
Combine the fishsauce-mix and rice flour-mix, pour it over cabbage and mix well.
side dish; fermented; spicy; korean