Simbanggol Brand Kimchi.
Fermentation & PicklingIngredients
- 2 heads of Napa cabbage.
- 1 cup of coarse sea salt (for pickling).
- 3 liters of water.
- 3 tablespoons of sweet rice flour.
- 1/4 of a Korean radish.
- 10 chives stalks.
- 5 cloves of garlic, thinly sliced.
- A small amount of ginger.
- 1 tablespoon of sugar (optional).
- 2 tablespoons of salted shrimp broth.
Instructions
Cut the Napa cabbage in half and soak it in a saltwater brine for 6-8 hours, then rinse thoroughly and drain the excess water.
Dissolve sweet rice flour in water, bring to a boil, and then let it cool completely.
The Korean radish should be julienned, and the chives should be cut into pieces about 5 cm long.
To make the broth seasoning, combine salted shrimp stock, sugar, garlic, and ginger with cooled glutinous rice paste.
Place thinly sliced Korean radish and chives between the layers of salted Napa cabbage.
Carefully layer the Napa cabbage leaves in the kimchi container and pour the prepared seasoning mixture over them, ensuring it covers everything adequately.
Let it sit at room temperature for about a day, then refrigerate to finish cooking.