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recipes:kimchi [2020/06/02 23:33] – kuhoutrecipes:kimchi [2020/06/02 23:43] (current) – kuhout
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 ====== Kimchi ====== ====== Kimchi ======
  
-  * 1.3 kg napa cabbage +== Stock == 
-  * 9 tablespoons kosher salt, divided +  * 4 l water 
-  * 2 tablespoons rice flour (glutinous rice flour, aka sweet rice flour)+  * 6 large dried shiitake mushrooms 
 +  * 5 kelp sheets 
 +  * 1/2 cup daikon radish, cut into thick slices 
 +  * 1 large onion, sliced 
 +  * 5 green onions, cut into 4 cm pieces 
 +  * 2 cups green cabbage leaves, sliced 
 + 
 +== Paste == 
 +  * 3 tbsp salt 
 +  * 2 tbsp rice flour (glutinous rice flour, aka sweet rice flour)
   * 1 1/2 cup vegetable stock   * 1 1/2 cup vegetable stock
   * 1 tbsp sugar   * 1 tbsp sugar
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   * 1 medium onion   * 1 medium onion
   * 1 cup gochugaru   * 1 cup gochugaru
 +
 +== Kimchi ==
 +  * 1.3 kg napa cabbage
 +  * 6 tbsp salt
   * 1 cup daikon radish, thinly sliced   * 1 cup daikon radish, thinly sliced
   * 6 green onions, sliced diagonally   * 6 green onions, sliced diagonally
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 Salt the cabbage: Cut the cabbage lengthwise into quarters, remove the core, and cut into 2 cm pieces. Transfer to a large bowl, wash and drain, then toss with 6 tbsp salt. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly. Salt the cabbage: Cut the cabbage lengthwise into quarters, remove the core, and cut into 2 cm pieces. Transfer to a large bowl, wash and drain, then toss with 6 tbsp salt. Let stand for 2 hours, tossing the cabbage every 30 minutes to salt evenly.
  
-Make the kimchi paste: Combine the rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly. +Prepare the stock: Combine the ingredients in a pot, bring to boil, and simmer for 1 hour. 
-Put the cooled porridge, the remaining 1/2 cup vegetable stock, the remaining 3 tbsp salt, garlic, ginger, and onion in a food processor and process to a puree. Add the gochugaru and mix well.+ 
 +Make the kimchi paste: Combine the rice flour and 1 cup of the vegetable stock in a small saucepan and place over medium high heat. Stir until the mixture begins to bubble, 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from the heat and let cool thoroughly. Put the cooled porridge, the remaining 1/2 cup vegetable stock, salt, garlic, ginger, and onion in a food processor and process to a puree. Add the gochugaru and mix well.
  
 Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. The cabbage should still taste slighly salty after this step. Wash the salted cabbage: Rinse the cabbage 3 to 4 times with cold running water to remove any dirt and excess salt. Drain well. The cabbage should still taste slighly salty after this step.
Last modified: 2020/06/02 23:33