Korean Spicy Pickled Cabbage(Baechu Kimchi)

(pic:credit to owner)

Ingredients 


10 cups of water

2 Napa cabbages, washed and cut into 2-inch squares

1 cup coarse salt (or kosher or sea salt)

1 tbsp  finely chopped garlic

1 tablespoon chopped ginger

1/2 cup red pepper flakes

2 tblps sugar

5 scallions, cut into 1/2 inch pieces

fish sauce

Procedure

1. In large nonreactive bowl or pot, mix salt into water.

2. Add cabbage to salt water, make sure all leaves are all submerged. Soak cabbage for 5 to 6 hours.

3. Remove cabbage and rinse in cold water, squeezing out excess liquid.

4. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions. Add cabbage and coat
with seasoning mixture.  Add fish sauce according to your taste.

5. Pack the seasoned cabbage into a large airtight jar with lid. Let kimchi ferment in a cool place for 2 to 3 days before serving or putting in refrigerator.

(pic:ctto)

Authentic Kimchi 

Ingredients : 

1 Napa Cabbage

4.5l Water

200g Salt

50g Salt 

1/3 Shredded Radish

1 Handful Scallion

1/2 Korean Pear

1 Onion 

Porridge:

300ml Water

3 Tbsp Sweet Rice Flour - 

Seasoning and Spices: 

15 Tbsp Red Pepper Powder

100ml Fermented Shrimp Sauce

1.5 Tbsp Plum Extract

1 Tbsp Sugar

2 Tbsp Minced Garlic

1/2 Tbsp Minced Ginger

1 Tbsp Fermented Shrimp 

1. Cut bottom of the cabbage and remove any green outer parts and cut them in half. 

2. Add 200g sea salt into 4.5 L of water and dunk the halves in. Sprinkle the salt between leaves by lifting up every leaf and getting salt in there. Pour left over salt over. 

3. Rinse off from the running water and Strain them for more than 2 hours. 

4. Add 5 Tbsp sweet rice powder into 300ml water and mix well with the wooden spoon in low heat. Let it cool off completely 5. Blend the Korean pear, and onion. 

6. Combine blended Korean pear and onion, porridge, seasoning mix. 

7. Season shredded radish with the mixture and add sliced scallion and continue mixing. 

8. Spread some kimchi paste on each cabbage leaf.