Kimchi
Ingredients - 1.2 ~ 1.5kg Napa Cabbage
- 1/4 cup salt
Wash the cabbage and rub salt in between cabbage leaves and leave aside for 3~4 hours, turning it every 30 mins, until soft and crutchy.
(A) Sweet Porridge mixture
- 2 cups water
- 2 tbsp. glutinous rice flour
- 2 tbsp sugar
(B) Vegetables
- 2 cups Radish
- 1 cup carrot
- 8 stalks green onion
- 1 cup chives
- 1 cup water dropwort (celery)
(C) Seasoning paste
- 1/2 cup minced garlic ( 12 garlics )
- 2 tsp ginger
- 1 medium yellow onion
- 1/4 cup fish sauce ( or 1/3 cup )
- 1/3 cup salted shrimp (chin cha lok)
- 1/2 cup hot pepper flakes (50g)
1. Blend (A) & (C) into paste.
2. Add above blended paste into (B) and mix thorough to form marinate.
3. Apply the marinate mixture in between cabbage leaves.
4. Fold the cabbage and place in a jar or container, pouring in all marinates.
5. Cover with cling paper and leave it on table for overnight till next day.
6. Once fermented, pack into individual container and keep in fridge, ready for consumption.
