Kimchi Recipe Chinese Cabbage

Add enough water to cover the cabbage.

Kimchi recipe chinese cabbage. Place in a large bowl sprinkle with the salt and toss with your hands until the cabbage is coated. In about 4 litres of water pour 3 cups of crystallized salt and mix well. Toss 2 3 times to make sure the salt water reaches the cabbage evenly.

In a blender or pestle and mortar grind the garlic ginger and chilli flakes to a paste. Cut the cabbage into 4 portions. Squeeze the water out and set aside.

You then need to thoroughly bathe each cabbage half quarter in the salt water one at a time. In the meantime prepare the kimchi yangnyum seasoning by finely chopping garlic onion red pepper and ginger in a chopper. Drain the cabbage reserving the brine.

If korean kimchi recipes are just too spicy for you try my pickled chinese cabbage variation. Turn the cabbage in the salted water a few times during the rest period to ensure it is well salted. Wash the cabbage under running water to remove extra salt and avoid over salty kimchi.

For this pogi kimchi you need to cut the whole cabbage in half lengthwise and then into quarters. If you re using 2 small cabbages cutting in half should be enough. In a small pot add around 1 cup water with 3 tablespoons of glutinous rice powder.

To make the kimchi paste place minced onion garlic ginger chilli powder sugar and anchovy sauce in a bowl. Using your hands massage the salt into the cabbage until it starts to soften a bit. Rinse the cabbage well and squeeze out any excess water then return to the bowl.