통배추김치

tongbaechu-kimchi

Kimchi 

Ingredients

  • 3 Heads Napa cabbage

  • 1/2 cup (75g) Kosher salt

  • 2 Tbs (28g) Sweet rice flour

  • 2 Tbs (28g) Turbinato or brown sugar

  • 2 cups (450g)Korean radish, julienned 

  • 1 cups (225g) Carrots, julienned

  • 6 Scallions, finely chopped

  • 1 cup (225g) Asian Chives (buchu), finely chopped) Replace with additional scallions if not available

  • 1 cup (225g) Water dropwort (minari), finely chopped

  • 1/2 cup (113g) Garlic, minced

  • 1 cup (225) Onion (finely chopped)

  • 1/2 cup (11ml) 8Fish sauce (nam pla)

  • 1/4 cups (59ml) Fermented, salted shrimp, including juice

  • 1-2 cups (225-450g) Hot pepper powder (Gochugaru), depending on desired level of heat

 
Salting the halved heads of cabbage (notice secondary slit)

Salting the halved heads of cabbage (notice secondary slit)

Step 1 - Prepare and Salt the Cabbage

  • Remove any dead or wilted leaves
  • Cut a 3” slit from the stem to the base of the leaves
  • Grab the slits with your thumbs and gently pull the cabbage in half
  • Once halved cut another 3” slit in the stems of the cabbage. Don’t cut too far in, as you want the leaves to stay attached.
  • Thoroughly rinse and shake dry.
  • Sprinkle salt between the leaves, with heavier salt at the stems.
  • Let cabbage rest and rotate the every 30 minutes for 2 hours.
  • Rinse with cold water several times to remove excess salt
  • Split the halves into quarters along the secondary slits.

Step 2 - Make the Paste

  • Mix water and sweet rice flour in a small pot.
  • Cook over medium heat for about 8 minutes until it comets a soft boil.
  • Add sugar and stir 30-60 seconds.
  • Remove from heat and let cool. Pour into a mixing bowl.
  • To the sugar, add onion, ginger, garlic, shrimp, and hot pepper flakes and fish sauce. Mix until a paste forms.
  • Add radish, water dropwort, Asian chives and green onion.
  • Mix until all combined.
Mixing all ingredients to complete the kimchi paste

Mixing all ingredients to complete the kimchi paste

Spread paste on EVERY leaf

Spread paste on EVERY leaf

Step 3 - Marinade and Ferment 

  1. Spread paste on each leaf. Tip: Wear food service gloves if you think the paste will be too hot for your skin.
  2. Once fully covered with paste, fold in half (from stem to tip) and place in an airtight container.
  3. Leave at room temperature for 2-3 days. The fermentation will begin and bubbles will form if you press the kimchi with a spoon.
  4. Refrigerate and use as needed. It took us about a month to use all of our kimchi and it only got better with time!