Kimchi

Ingredients:

1 medium size napa cabbage
2 cups Korean daikon radish shredded
1/2 cup salt for cabbage and 1/4 cup salt for raddish
1/2 cup sweet rice flour (can use regular flour)
1/4 cup sugar
3 cups cold water
1/2 cup fish sauce
1 medium white onion minced
1 cup fresh garlic crushed
1 tbsp ginger minced
7~8 green onions cut into 1" pieces
2 cups Asian chives cut into 2" pieces
4~6 cups hot pepper flakes

Cabbage & Radish Preparation:

Cut the cabbage in half, and then slit each half through the core, but not through the rest of the leaves.

Soak each piece in cold water and sprinkle some salt (about 1/2 cup of salt per 1 medium size cabbage), and then set it aside for 2 hours.*tip: the stems should get more salt than the leaves

Skin radish, shread 2 cups worth and cut the remaining into 3/4" ~ 1" cubes. Place only the cubes in the bowl with the cabbage making sure they are salted well.

2 hours later, turn the pieces of cabbage and radish over so they get salted evenly.

Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.*the total salting process will take 4 hours

Rinse the salted cabbage and radish with cold water 3 times and set aside.


Kimchi Paste Preparation

Put 1/2 cup of sweet rice flour (you can replace with plain flour) and 3 cups of cold water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.

When mixure begins to bubble, pour 1/4 cup of sugar into mixture and stir one more minute. Then cool it down stirring occasionally.

Place the cold mixture into a big bowl. Now you will add all your ingredients one by one.

Add 1/2 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion.

Add 7~8 green onions cut into 1" pieces, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.

Mix all ingredients well and your Kimchi paste is done.

final Preparation:
* I recommend you wear rubber gloves so that you don’t irritate your skin.

Shape cabbage leaves by slightly pressing with both hands, spread the kimchi paste onto each leaf of cabbage & cubes of radish,

place into an air-tight sealed plastic container or glass jar (mason jars work best).

Mix your leftover paste with your radish cubes (this is kaktugi).

can be eaten fresh right after making it. to ferment, place kimchi container in a dark cool place for 1 or 2 days. check fermentation by opening the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. that means it’s already fermented.




found somewhere on the internet