Winter Kimchi

eatoplan

November 6, 2024

45

medium

1

Side Dish

Brine the Cabbage:
- Quarter the cabbage and soak it in a brine solution for 4 hours. Use a heavy plate to weigh the cabbage down and keep it submerged.
- After 4 hours, remove the cabbage from the brine and drain thoroughly.
Prepare the Kimchi Paste:
- In a food processor, blend garlic cloves, rice, fermented shrimp, fish sauce, sugar, chili paste, and chili flakes until smooth. Stir in the chopped spring onions.
Stuff the Cabbage:
- Generously spread the paste between each cabbage leaf, ensuring all leaves are thoroughly coated.
Ferment the Kimchi:
- Transfer the stuffed cabbage into an airtight container, pressing it down firmly to remove air pockets. Seal tightly.
- Let the container sit at room temperature for 1 day, then transfer to the fridge to continue fermenting. For the best flavor, let it ferment in the fridge for at least 1 week, though you can leave it up to 3 weeks.

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Ingredients:

Adjust Servings

	1small napa cabbage with stems attached and washed, quartered, (abt)
	3liters brine solution
	3tablespoons chilly paste / korean gochujang paste for less spicy, (reduce )
	0.25 bowl rice cooked
	150grams radish julienned
	40grams spring onions cut into abt 2" lengths
	15grams chilly flakes
	10grams sugar
	1 garlic bulb whole
	2tablespoons fermented baby shrimps/ cincalok canned, (you can even use brined fish/anchovies)
	0.125cup fish sauce

Directions

1.

Brine the Cabbage

1. Quarter the cabbage and soak it in a brine solution for 4 hours. Use a heavy plate to weigh the cabbage down and keep it submerged. | 2. After 4 hours, remove the cabbage from the brine and drain thoroughly.

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2.

Prepare the Kimchi Paste

In a food processor, blend garlic cloves, rice, fermented shrimp, fish sauce, sugar, chili paste, and chili flakes until smooth. Stir in the chopped spring onions.

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3.

Stuff the Cabbage

Generously spread the paste between each cabbage leaf, ensuring all leaves are thoroughly coated.

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4.

Ferment the Kimchi

1. Transfer the stuffed cabbage into an airtight container, pressing it down firmly to remove air pockets. Seal tightly. | 2. Let the container sit at room temperature for 1 day, then transfer to the fridge to continue fermenting. For the best flavor, let it ferment in the fridge for at least 1 week, though you can leave it up to 3 weeks.

Mark as complete