Bossam Kimchi.
Fermentation & Pickling⏱ 150min👥 4 servings
Ingredients
- 1 head of Napa cabbage.
- 1 kg of Korean radish.
- Chives, a moderate amount.
- Just the right amount.
- Onions, a moderate amount.
- Gochugaru (Korean chili powder),适量.
- Anchovy fish sauce,适量 (Suitable amount)
- Salted shrimp (适量) - A moderate amount of salted shrimp.
- Minced garlic, a suitable amount.
- A moderate amount of minced ginger.
- A suitable amount of glutinous rice paste.
- 2.5 tablespoons of sugar (or honey), for pickling and seasoning the Korean radish.
Instructions
1
Cut the Napa cabbage in half and remove a generous amount of the outer leaves, then brine it for 2 hours.
2
Cut the Korean radish into thick slices, add 2.5 tablespoons of sugar, and marinate for 10 minutes. Then, squeeze out the excess liquid.
3
First, soak the salty Korean radish in water to remove some of the saltiness. Then, add gochugaru (Korean chili powder) to give it color.
4
Combine anchovy fish sauce, salted shrimp, minced garlic, minced ginger, a mixture of glutinous rice flour and water (rice paste), and sugar (or honey) to create the marinade.
5
Chop the chives, onion, and perilla leaves and add them to the seasoning along with the Korean radish.
6
Wrap the Korean radish leaves around the seasoned Napa cabbage, rolling it up tightly.
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