Ingredients
Check only the ingredients you are missing.
Directions
Main Steps
1
Cut cabbage into bite size pieces then wash it.
2
Take a layer of the cabbage add to a larger bowl add coarse sea salt and mix well, add
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Another layer of cabbage and salt mix well and repeat until all is done.
4
let brine for 3-4 hours (leave it) After the white part of the cabbage is soft and flexible cabbage
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is done being brine.
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Rise the cabbage until all the salt has been removed (wash 2-3 times) and drain until there is no
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more water.
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Rice Paste
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In saucepan over low heat add the water, sweet rice flour keep stirring until
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paste becomes sticky and pasty (about 5-mins) then let cool for about 20 mins
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Seasoning Paste
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In a food processor add Garlic, Ginger, Apple, Onions, fish sauce, anchovy fish sauce, salted shrimp
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Korean plum extract syrup, Blend until it becomes a Paste.
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Prep
15
Cut up Scallions into 2 inch pieces
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Cut Korean radish into matchstick pieces
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Cut Carrot into matchstick pieces
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Kimchi Paste
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In Large Mixing bowl combine Rice Paste, Seasoning Paste and Korean red pepper flakes
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Mix well
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Then add Scallions, Korean radish and Carrots Mix Well.
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In Another Bowl
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Add a layer of cabbage then add layer of the Kimchi Paste mix well then add another layer of
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cabbage and Kimchi Paste mix well and repeat until done.
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Transfer to airtight container
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Ferment in Fridge for 5-7 days