#kimchi#Korean cuisine#fermentation#Napa cabbage#CiCi Li
Discover how to make a flavorful small batch of classic Korean kimchi with Napa cabbage, a spicy fermented vegetable mix bursting with umami.
Ingredients extracted via AI
Napa cabbagecoarse sea saltwatersweet rice flourall-purpose flourglutinous rice flourgarlicgingerappleonionfish sauce with anchoviessalted shrimpplum syrupspring onionKorean radishcarrotKorean chili flakes
Procedure generated via AI
Cut the Napa cabbage into bite-sized pieces.
Rinse the cabbage thoroughly under running water for several minutes.
In a large bowl, layer the cabbage and sprinkle each layer with coarse sea salt, mixing well. Repeat until all the cabbage and salt are used.
Let the cabbage sit, stirring and turning it every 30 minutes for 3 to 4 hours, until the white parts become soft and pliable and the salt is evenly distributed.
Rinse the cabbage about three times under running water to remove excess salt, then drain thoroughly to remove any leftover water.
In a pot over low heat, whisk together the water and sweet rice flour, stirring constantly for about 5 minutes until the mixture thickens. Let it cool to room temperature for about 20 minutes.
In a blender, combine garlic, ginger, apple, onion, fish sauce, anchovies, salted shrimp, and plum syrup. Blend until smooth to form a paste.
Slice the spring onions into pieces about 5 cm long. Cut the Korean radish and carrot into thin strips.
In a large bowl, mix the cooled rice flour paste with the spicy seasoning paste and Korean chili flakes. Stir well, then add the sliced vegetables and mix thoroughly again.
In a separate bowl, combine some of the cabbage with some of the spicy paste, mixing well. Repeat this process until all the cabbage and paste are evenly coated.