Kimchi from Green Cabbage
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
10
Description
I tried to buy napa cabbage for this kimchi (it's a traditional Korean recipe), but all of it was of poor quality. So, I made a quick kimchi using regular green cabbage. If we consider that kimchi is a type of dish, it doesn't really matter which cabbage you use. There have been times when I made kimchi from Brussels sprouts and cauliflower as well. The unique aspect of cabbage kimchi is that you need to cook a paste from rice flour. It won't affect the taste, but it will help this aromatic spice mixture adhere properly to the cabbage. Otherwise, everything might settle at the bottom of the dish, and the idea is for the mixture to coat the ingredient.
Ingredients
- White Cabbage - 2 lbs
- Salt - 2.5 oz
- Fish Oil - 2 fl oz
- Garlic - 6 cloves
- Scallions - 1.1 oz
- Carrot - 1 piece
- Daikon - 3.5 oz
- Grated Ginger Root - 1 tablespoon
- Glutinous Rice Flour - 1 tablespoon
- Sugar - 1 tablespoon
Step by Step guide
Step 1
Cut the cabbage into pieces about 5 cm long. Place it in a large bowl.
Step 2
Add a cup of cold water and 70 grams of salt. Mix well and massage with your hands to ensure the cabbage is salted evenly. Let it sit for 10 minutes.
Step 3
In a small saucepan, whisk together 300 ml of cold water and rice flour. Place over medium heat and warm, stirring constantly, for 10 minutes.
Step 4
Chop the garlic, slice the green onions into rings, cut the carrot into thin strips or grate it using a Korean grater, and do the same with the daikon.
Step 5
For the kimchi paste, mix together chili flakes, sugar, fish sauce, garlic, ginger, green onions, carrot, and rice flour slurry.
Step 6
Rinse the cabbage a couple of times in cold water and drain the water.
Step 7
Thoroughly mix the kimchi paste with the cabbage.
Step 8
Place the kimchi in a container, jar, or plastic bag.
Step 9
Press the top of the kimchi down with your hands to protect it from excessive exposure to air.
Step 10
You can enjoy the cabbage kimchi right away as a salad. Alternatively, you can leave it at room temperature, and it will ferment over the next few days.
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