Napa Cabbage Kimchi.
Fermentation & PicklingIngredients
- 2 kg of Napa cabbage.
- 100 grams of salt.
- 2 cups of water (for dilution).
- Fish sauce, 3 tablespoons.
- 2 tablespoons of all-purpose flour.
- Half a pear.
- 300g of Korean radish.
- One apple.
- 10 grams of ginger.
- 100g of garlic.
- 100g of chives.
- 3 red chili peppers.
Instructions
Sprinkle salt over the prepared Napa cabbage and brine it for 1 hour (flipping it after 30 minutes). Then, rinse thoroughly and drain the excess water.
Mix water, fish sauce, and flour together, bring to a boil for one minute, and then let it cool completely until it thickens into a paste.
Combine the cabbage, Korean radish, apple, ginger, and garlic with a small amount of water in a blender and blend until smooth.
Place the ground ingredients in a cheesecloth and filter them with 2 liters of water to create kimchi brine.
Season with 3 teaspoons of salt.
Place the salted Napa cabbage, chives cut into 5 cm pieces, and thinly sliced red chili peppers in a container, then pour in the kimchi brine.
After aging at room temperature for 3 days, store it in the refrigerator.