Winter is the time for homemade fermented salads and snacks.
Familiar fermented cabbage is made from white cabbage, while kimchi uses Napa cabbage. Usually, this process requires large quantities, and in Korea, preparing kimchi becomes a family event. Sometimes, up to 60 heads are gathered for preparation — this is common in the homeland of this dish. The preparation method was shared on the FoodKor channel.
This recipe uses just one head, and it is slightly simpler than the classic version. You will be able to handle it on your own.
Kimchi from Napa Cabbage
Ingredients:
1 head of Napa cabbage;
100 g daikon;
1 carrot;
1 onion;
4 cloves of garlic;
4 stalks of green onion;
3 cm of ginger root;
2 tbsp soy sauce;
1 tbsp sea salt;
1 tbsp table salt;
½ tbsp sugar;
½ tbsp rice flour;
1 tbsp paprika;
1 tsp chili flakes.
Preparation:
Cut the cabbage head lengthwise into 4 parts. Mix both types of salt and evenly sprinkle each cabbage leaf. Place in a large bowl, pour in 500 ml of cold water, cover with plastic wrap, and refrigerate overnight. Turn the cabbage every hour and a half.
Drain the brine into a small pot, add sugar and rice flour. Bring to a boil and cook on low heat for about five minutes until a thick mass forms. Cool, then add soy sauce, paprika, chili flakes, and mix thoroughly.
Finely chop both types of onion, mince the garlic, and grate the ginger on a fine grater. Combine with the rice flour paste and blend using an immersion blender. Cut the daikon and carrot into thin strips and add to the paste.
Remove the cabbage from the refrigerator. Distribute the spicy paste with vegetables between the leaves and pack tightly into a container with a tight lid. Leave to ferment for 24 hours, then refrigerate. The dish will be tasty after four days.
Source: 1001sovet
