Ingredients
Equipment
Method
Salting the Cabbage
- Cut 1 kg Napa cabbage, first slice it into half lengthwise & then repeat again with each half making 4 quarters of a cabbage.
- Rub 1/4 cup Salt on the leaves of cabbage. Make sure to salt each leave so that it releases water and wilts.
- Once salted keep it in a bowl for 2 hours to do its work. After sometime you will see the cabbage sitting on the pool of salted water.
- Once the cabbage has released water, wash the leaves thoroughly, in order to remove all excess salt.
To make rice porridge
- In a pan take1 ½ cup Water, 2 tbsp Glutinous rice flour & 2 tbsp Brown sugar, mix them well while heating it until it turns into a thick paste.
Seasonings & Aromatics
- Add finely chopped 2 tbsp Onion , 2 tbsp Garlic & 1 tbsp Ginger to the porridge along with 1 tbsp Fish sauce, 2 tbsp Gochugaru / red pepper flakes &2 tbsp Saeujeout (Shrimp paste).
- Mix it well and then add batons of ½ cup Radish, ½ cup Spring onion / Asian chives & ½ cup Carrot.
In order to enhance the flavour I added a tablespoon of Gochujang paste (optional).
The Final Amalgamation
- Rub the marinade on the cabbage leaves, making sure that each leave is covered in the spicy hot mix.
- Take onggi or a plastic container, add the cabbage in it, cover it properly and let it rest for the magic to happen.
- Keep it at room temperature for about 2 days and then in the fridge for 2 days. After 4 days you will see the cabbage being nicely lacto fermented and the sugars being transformed to lactic acid.
- You can eat it then or keep it in the fridge for some more days depending on how sour you want your kimchi to be.
