Ingredients for - Kimchi (Korean Fermented Spicy Cabbage)
How to cook deliciously - Kimchi (Korean Fermented Spicy Cabbage)
1. Stage
Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
2. Stage
Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
3. Stage
Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
4. Stage
Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
5. Stage
Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
6. Stage
Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
7. Stage
Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
8. Stage
Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
