Korean Kimchi
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Instructions
Ingredients
1
Select fresh Chinese cabbages that are heavy, tightly-leaved, free of black spots and with clean roots.
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2
Choose between two cutting methods: cut the whole cabbage into 1/4 pieces traditionally (keep ribs and leaves connected) or cut into ready-to-eat chunks, then wash and drain properly.
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3
Prepare brine with 1kg water, 100g sea salt and 30g sugar for 600g cabbage, marinate chunked cabbage for 2 hours or 1/4 cabbage for 8 hours, flip occasionally, then rinse until lightly salty and drain.
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4
Blend chili powder, apple or Asian pear, onion, garlic, ginger, green onion and optional ingredients into a paste, add cooled glutinous rice paste or rice milk and mix well; omit glutinous rice paste if using Korean chili paste.
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5
Spread the prepared sauce evenly on the cabbage, ferment chunked kimchi at room temperature for 1-3 days then refrigerate, ferment 1/4 cabbage at room temperature for 1-2 days then refrigerate for about 3 weeks.
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6
Leave space for fermentation gas when bottling, vent properly in initial fermentation, use clean and dry utensils to take kimchi, do not eat spoiled kimchi.
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