Korean Kimchi Fermented Spicy Cabbage Food

KIMCHI (KOREAN FERMENTED SPICY CABBAGE)

Steps:

• Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
• Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
• Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
• Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
• Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
• Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
• Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
• Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

SPICY KOREAN KIMCHI

Steps:

• Separate and wash the cabbage leaves.
• Sprinkle them with the 2 tbsp of salt.
• Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
• The water should cover the leaves if not place a heavy object on them to keep them submerged.
• After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
• Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• Pour 11/2 cups of very hot water over the mixed seasoning.
• Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
• Place in the fridge for two days. Flip the bag every time you open the fridge door.
• To serve cut the leaves into 2" strips and serve as a side condiment.
• To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

KOREAN CABBAGE KIMCHI

Steps:

• Dissolve the 3 tablespoons salt in the water.
• Cut the cabbage into cut into 2-inch squares.
• Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
• Weight the cabbage down with a plate.
• Let the cabbage stand for 12 hours.
• Drain the cabbage, reserving the brine.
• Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
• Pack the mixture into a 2-quart jar.
• Pour enough of the reserved brine over the cabbage to cover it.
• Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
• Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
• Remove the brine bag, and cap the jar tightly.
• Store the kimchi in the refrigerator, where it will keep for months.