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| recipes:kimchi [2020/06/02 23:40] – kuhout | recipes:kimchi [2020/06/02 23:43] (current) – kuhout | ||
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| ====== Kimchi ====== | ====== Kimchi ====== | ||
| - | Stock | + | == Stock == |
| + | * 4 l water | ||
| + | * 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 | + | == Paste == |
| * 3 tbsp salt | * 3 tbsp salt | ||
| * 2 tbsp rice flour (glutinous rice flour, aka sweet rice flour) | * 2 tbsp rice flour (glutinous rice flour, aka sweet rice flour) | ||
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| * 1 cup gochugaru | * 1 cup gochugaru | ||
| - | Kimchi | + | == Kimchi |
| * 1.3 kg napa cabbage | * 1.3 kg napa cabbage | ||
| * 6 tbsp salt | * 6 tbsp salt | ||
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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 |
| - | Put the cooled porridge, the remaining 1/2 cup vegetable stock, | + | 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, |
| 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. | ||