Category: Korean
Prep:
Cut cabbage into bite size pieces then wash it.
Take a layer of the cabbage add to a larger bowl add coarse sea salt and mix well, add
Another layer of cabbage and salt mix well and repeat until all is done.
let brine for 3-4 hours (leave it) After the white part of the cabbage is soft and flexible cabbage
is done being brine.
Rise the cabbage until all the salt has been removed (wash 2-3 times) and drain until there is no
more water.
Rice Paste
In saucepan over low heat add the water, sweet rice flour keep stirring until
paste becomes sticky and pasty (about 5-mins) then let cool for about 20 mins
Seasoning Paste
In a food processor add Garlic, Ginger, Apple, Onions, fish sauce, anchovy fish sauce, salted shrimp
Korean plum extract syrup, Blend until it becomes a Paste.
Prep
Cut up Scallions into 2 inch pieces
Cut Korean radish into matchstick pieces
Cut Carrot into matchstick pieces
Kimchi Paste
In Large Mixing bowl combine Rice Paste, Seasoning Paste and Korean red pepper flakes
Mix well
Then add Scallions, Korean radish and Carrots Mix Well.
In Another Bowl
Add a layer of cabbage then add layer of the Kimchi Paste mix well then add another layer of
cabbage and Kimchi Paste mix well and repeat until done.
Transfer to airtight container
Ferment in Fridge for 5-7 days