-
Home
-
Recipes
-
Kimchi - korean pickled cabbage
Kimchi - Korean Pickled Cabbage
Preparation
-
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.
Questions:
You may like
Recipes