Half a Chinese cabbage
One cup of boiling water
One tbsp glutinous rice flour
One tbsp brown sugar
One cup shredded white radish
One cup shredded carrot
A small handful of shallots, appropriate
A small handful of leeks, appropriate
1/4 cup garlic
A teaspoon of ginger
One quarter onion
1/4 cup of fish sauce
One tbsp dried shrimp
A cup of Korean chili powder
For half a whole cabbage, cut a knife in the middle of the root of the clapper (stem) without cutting it off, and then tear it in half. The torn leaves are more complete. Do the same action again, so there will be four bundles. Then wash the cabbage. The moist leaves can better hold the salt.
Prepare half a cup of salt. If the cabbage is small, the salt content can be reduced; turn the leaves over and sprinkle the salt evenly. Sprinkle more salt on the stems for better penetration. After a while, the cabbage will be watered, and it will take two hours to marinate, but the cabbage must be turned over every half an hour so that each side is thoroughly salted.
This is the most critical key, and it is also the base used to apply the pickled paste on the cabbage leaves. The method is to take a soup pot and pour two cups of cold water and add two tablespoons of glutinous rice flour. If there is no glutinous rice flour, you can switch to medium gluten. After adjusting it, heat it on a gas stove. When it boils, add two tablespoons of brown sugar. The sparkling brown paste is finished. Turn off the heat and wait for the temperature to cool down.
Cut the radishes into shreds; the carrots are also shredded and throw them all away. Cut the shallots into sections diagonally and the leeks into small areas.
Half a cup of garlic, two teaspoons of ginger, and half an onion, all cut into small pieces and then thrown into a food processor to puree.
- To adjust the marinade of kimchi
Prepare a large pot, pour the cooled glutinous rice paste, add the freshly beaten garlic and ginger paste, half a cup of fish sauce, 1/4 shrimp paste, minced shrimp skin; one cup to a cup and a half of chili powder, depending on how spicy it is. After mixing, pour into (4) and stir well. You can taste the taste to see if it is enough.
The cabbage that has been marinated for two hours is poured over with the oozing salt water and then washed with clean water. It is best to use filtered water or edible water and then drain the cabbage. Put a bunch of Chinese cabbage in the sauce bowl, grab some pickled sauce and open them one by one to apply thoroughly. Try to use as evenly as possible.
- Sealing and other fermentation
Prepare a jar or glass for pickling kimchi, fold the cabbage with the hot sauce paste in half, then put it in the pickling box, and continue to finish. You can press the kimchi a little before the lid. Do not let too much air come in. At least marinate it taste for one or two days.
How do you know that it’s marinated? During the fermentation process, there will be tiny bubbles on the surface of the kimchi. Pressing it with a spoon will give it a juice feel. It smells sour and sour. You can taste it with clean chopsticks. The taste should be a bit sour and sweet, and then put it in. The refrigerator continues to ferment. During the fermentation process, press the kimchi from time to time to keep the kimchi in the sauce. When you want to eat, take out an appropriate amount and cut it into sections to enjoy. You can also sprinkle some sesame seeds or stir fry with sliced meat.