Summer Napa Cabbage Kimchi.
Fermentation & PicklingIngredients
- A: Napa cabbage, 2 heads (1.4 kg total).
- 7 parts sea salt (a little less than one cup).
- Half a cup of water.
- 1/3 teaspoon of New Sugar.
- Half an apple.
- Half an onion.
- 6 red chili peppers.
- 2 green chili peppers.
- Half a ginger root.
- 7 cloves of garlic.
- 2 tablespoons of cooked rice (cooled).
- One heaping spoonful of salted shrimp.
- Anchovy fish sauce, 1/4 cup.
- 2 tablespoons of gochugaru (Korean chili powder).
- A small handful of chives.
- 1 tablespoon of sugar.
- 1 teaspoon of salt (for seasoning).
- 200ml of water plus one extra cup.
Instructions
Carefully remove the Napa cabbage leaves and prepare them by tearing them into large pieces. Then, wash them thoroughly.
Sprinkle sea salt between layers of Napa cabbage and stack them up, then let it sit for an hour to pickle.
Sprinkle the dissolved Nugar (a type of sugar) from half a cup of water over the Napa cabbage that has been brined.
In a blender, combine apples, 3 red chili peppers, green chili peppers, ginger, garlic, cooked rice, salted shrimp, fish sauce, gochugaru (Korean chili powder), and 200ml of water. Blend for 40 seconds.
Add the remaining three red chili peppers and pulse them briefly to enhance the color.
Soak the Napa cabbage in brine for 1 hour, then rinse it twice in water and drain well.
In a blender, combine the ground spices with 1 cup of water. Season with 1 teaspoon of sugar and 1 teaspoon of salt.
Mix the prepared chives and Napa cabbage with the seasoned broth and serve immediately.