English Simpal Recipes
- 1 medium-sized napa cabbage
- 1/4 cup sea salt
- 2 tablespoons glutinous rice flour (or all-purpose flour)
- 2 tablespoons sugar
- 1/2 cup water
- 1/2 cup Korean red chili pepper flakes (gochugaru)
- 4 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 green onions, chopped
- 1 small carrot, julienned
- Optional: daikon radish, julienned
Instructions:
1. Prepare the cabbage: Cut the cabbage lengthwise into quarters and remove the core. Chop the cabbage into bite-sized pieces. Place the cabbage pieces in a large bowl and sprinkle with sea salt, making sure to coatEnglish Simpal Recipeseach leaf evenly. Let it sit for about 2 hours, tossing occasionally to ensure even salting. Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
2. Make the paste: In a small saucepan, combine the glutinous rice flour, sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens into a porridge-like consistency. Remove from heat and let it cool completely.
3. Mix the seasoning: In a large mixing bowl, combine the cooled rice flour paste with Korean red chili pepper flakes, minced garlic, minced ginger, chopped green onions, and julienned carrots. Mix well to form a thick paste.
4. Combine cabbage and seasoning: Add the drained cabbage to the seasoning mixture. Using your hands (wearing gloves if desired), massage the seasoning into the cabbage, ensuring that each piece is well coated with the paste. If using daikon radish, add it at this stage as well.
5. Fermentation: Transfer the kimchi into clean, airtight glass jars, pressing down firmly to remove any air pockets. Leave about an inch of space at the topEnglish Simpal Recipesof the jar to allow for expansion during fermentation. Seal the jars tightly.
6. Ferment: Let the kimchi ferment at room temperature for 1-2 days. During this time, the kimchi will start to develop its characteristic tangy flavor. After 1-2 days, transfer the jars to the refrigerator to slow down the fermentation process.
7. Enjoy: Your homemade kimchi is now ready to eat! Serve it as a side dish with rice, noodles, or use it in various Korean dishes like kimchi fried rice or kimchi stew. The flavors will continue to develop as it ages in the refrigerator, so feel free to enjoy it over the next few weeks.
Remember, kimchi fermentation can be affected by various factors such as temperature and humidity, so taste your kimchi periodically during fermentation to achieve your desired level of sourness and flavor. Enjoy!
