John Myers
Ingredients for 4 servings:
- 1 m.-large Chinese cabbage
- 6 garlic cloves
- ¼ onion(s)
- ½ apple
- 1 tbsp ginger, finely chopped
- 2 carrots
- 1 bunch of spring onions
- 3 tbsp fish sauce
- 55 g sea salt
- 100 g chili flakes (Kochukaru)
- 250 ml water
- 30 g flour (glutinous rice flour)
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes
Cut the cabbage into bite-sized pieces and wash thoroughly. Season well with salt and let it steep for at least 2 hours. Then rinse 3 times with cold water. To make the kimchi paste, combine the water and rice flour in a saucepan and cook over medium heat, stirring constantly, until it thickens into a paste. Remove from the heat and let cool. Cut the carrots and spring onions into thin sticks about 4 cm long. Place the garlic, onions, ginger, fish sauce, and apple in a blender and puree until smooth. Add everything to the cooled rice porridge along with the chili flakes, carrots, and spring onions and mix well. Now add the paste to the prepared cabbage and mix everything well. It’s best to use your hands when doing this; it’s recommended to wear gloves. Pour the finished kimchi into small jars (about 250 ml). It’s important to pack the jars tightly so there are no air bubbles in the kimchi and leave at least 1 cm of space between the lid and the kimchi, as the cabbage expands during fermentation. Refrigerate. The kimchi can be eaten immediately, but tastes best after 2-3 weeks. As long as the jar isn’t opened, it will keep for weeks in the refrigerator.
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