Kimchi - korean pickled cabbage

Name: Kimchi - korean pickled cabbage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 2 Napa cabbages, cut into bite size pieces; App. 1 cup salt; 1/2 cup glutinous rice flour (if you don't have this, - change with tapioca flour or normal all purpose-flour); 3 cups water; 1/4 cup sugar; 4-6 cups hot pepper flakes; 1 cup fish sauce; 1 cup minced garlic; 1 tablespoon minced ginger; 1 onion, minced; 2 tbs sambal oelek (optional); 1 cup green onions, cut into 7 cm pieces; 1 cup carrots, julienned

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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

Soak the cabbage pieces in water, drain and transfer them to a big bowl.
Sprinkle the cabbage with salt. Make sure all sides are salted.
Turn over the cabbage pieces every 30 minutes. This process takes 1.5 hours.
After 1.5 hours, rinse the cabbage in water - make sure you get rid of the salt covering the cabbage. Drain and set aside.
Kimchi paste:
Combine the glutinous rice flour and water together and mix it well. Cook this mixture under medium heat.
You have to keep stirring (very important) until it gets thick and somehow sticky and translucent like glue.
Transfer this mixture into a bowl.
Add sugar and mix well.
Add fish sauce, hot pepper flakes, minced garlic, ginger and onion.
Add sambal oelek, green onions and carrots. Mix everything well. Keep tasting the paste, and adjust to your liking.
The last thing to do is to add the cabbage pieces into the kimchi paste.