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Classic Chinese Cabbage Kimchi
Nb persons: 0
Yield: 3 lbs
Preparation time:
Total time:
Source: Korea, Periplus p.27
| 1 large | Chinese cabbage, (3lbs, 1 1/2 kgs) |
| 3/4 cup | sea salt, (210 grams) |
| 8 cups | water, (2 liters) |
| Spice Mix: | |
| 4 tablespoons | glutionous rice flour |
| 1 1/2 cup | water, (375 ml) |
| 3 tablespoons | crushed garlic |
| 1 slice | ginger root, peeled and crushed, 2" (2 cm) |
| 4 tablespoons | Korean fish sauce, (see substition note) |
| 10 tablespoon | ground red pepper, (mild) |
| 1/2 tablespoon | sugar |
| 8 oz (250 grams) | daikon, (4") sliced into 2" strips |
| 1 1/2 | cups Chinese chives 2" lengths |
| 1/2 | leek thinly sliced |
1. Rinse cabbage. Remove 2 outer leaves and set aside. Halve the cabbage lengthwise. Rub with 1/4 cup salt between all layers. Place in large plastic container. Add remaining salt and water. Weight with a large plate. Soak 4-6 hours or more until the stem softens and bends without breaking.
2. Spice mix: Heat flour and water in small saucepan stirring constantly until thickens (4 minutes). Cool.
Combine with garlic, ginger, fish sauce, red pepper, and sugar in large bowl. Add daikon, chives, leek, mix gently set aside.
3. After cabbage has finished soaking, rinse leaves thoroughly under running water. Fill a tub with fresh water and shake the 2 halves backwards and forwards to remove the salt. Squeeze cabbage firmly to remove excess water. Set aside to drain.
4. Rub spice mixture all over cabbage and in between leaves. Press the leaves together and palce in a large airtight container. Top with reserved outer leaves and cover. Leave to stand unrefrigerated overnight. Then refrigerate. Makes 3 lbs.
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