Napa Cabbage Kimchi
⏳ Time
40 minutes + 5 hours
🥕 Ingredients
12
🍽️ Servings
4
Description
Napa cabbage kimchi
Ingredients
- Napa Cabbage - 1 piece
- Carrot - 1 piece
- Onion - 1 head
- Garlic - 4 cloves
- Scallions - 4 pieces
- Ginger - 0.2 oz
- Soy Sauce - 2 spoons
- Salt - 2 spoons
- Sugar - 1 tablespoon
- Glutinous Rice Flour - 1 tablespoon
- Paprika - 2 spoons
- Chili Flakes - 2 spoons
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Cut the cabbage into four lengthwise sections.
Step 3
Thoroughly salt each layer between the leaves.
Step 4
Place the cabbage in a pot and cover it with 500 ml of cold water. Cover the pot with foil or a tight-fitting lid and refrigerate for 5 hours. Turn the cabbage occasionally.
Step 5
After 5 hours, pour the cabbage brine into a saucepan, add the rice flour and sugar. Bring to a boil and simmer on low heat for 5 minutes.
Step 6
When the mixture thickens, pour soy sauce into the saucepan and add chili and paprika.
Step 7
Finely chop both types of onions and the garlic.
Step 8
Grate the ginger and carrot.
Step 9
Add the chopped onion and ginger to the rice flour sauce.
Step 10
Blend the contents of the saucepan with a blender.
Step 11
Add the carrots and green onions to the mixture.
Step 12
Spread the paste over the cabbage in such a way that it touches each leaf.
Step 13
Place the cabbage in a small, tight container and cover it with a lid.
Step 14
Keep the cabbage at room temperature for 1 day, then move it to the refrigerator.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.