Winter kimchi with Napa cabbage.
Fermentation & PicklingIngredients
- 10 kg of pickled Napa cabbage.
- 3 kg of Korean radish, shredded.
- Cheonggat (1 bundle).
- 1 bunch of chives.
- Green onions, a moderate amount.
- Ingredients for Hwangtae Soup (Dried Pollock): * 30g dried pollock flakes (hwangtae-po) * 50g chili seeds * Green onion roots * 50g rice flour * 2 liters of water
- 8 cups of gochugaru (Korean chili powder).
- 1 cup of anchovy fish sauce.
- 1 cup of salted shrimp.
- 1 cup of minced garlic.
- 2 tablespoons of minced ginger.
- 1.5 cups of freshwater shrimp.
- 2 pears (for juice), red chili peppers/dried chili peppers (to be blended with Korean radish).
Instructions
A broth is made by simmering dried cod fillets, chili seeds, and green onion roots. Then, a thin soup base is prepared using rice flour and chilled thoroughly.
Grind the pear, dried chili peppers, and Korean radish together, then strain the mixture through a cheesecloth to extract the juice.
To make the seasoning paste, combine cooled broth, gochugaru (Korean chili powder), fish sauce, salted shrimp, minced garlic/ginger, freshwater shrimp, and blended juice.
Finely shredded Korean radish is seasoned with 3 tablespoons of salt, and then mixed with Napa cabbage, chives, and green onions.
Carefully spread the seasoning mixture evenly between the leaves of the Napa cabbage.
Wrap the Napa cabbage in its outer leaves to prevent air exposure and store it accordingly.