This recipe can make Kimchi that will fill a 2500ml – 3000ml container.
Cabbage
| 3 pound | Napa Cabbage (1 medium size) |
| 1/4 Cup | Kosher Salt |
- Cut the cabbage in half and soak in cold water and drain.
- Sprinkle the salt between cabbage leaves.
- Turn the cabbage every 30 minutes for at least 2 hours.
Paste
1. Porridge
| 1 Cup | Water |
| 1 Tbsp | Rice flour |
Heat until boil
2. Blend
| 1 Tbsp | Sugar |
| Half | Apple |
| 12 cloves | Garlic |
| 6 slices | Ginger |
| 1/4 | Onion |
| 1/2 cup | fish sauce |
| 2 Tbsp | Shrimp paste or dry shrimps (optional) |
- Put the porridge in the blender and add all above and blend to paste.
- Add 1/3 – 1/2 cup of Korean chili powder to the paste.
Other Vegetables
- Radish (Shredded)
- Garlic Chives (Chunks)
Put Together
- Wash the salted cabbage at least three times, and drain well. Break the cabbage to 1/4 head size.
- Evenly put the paste between the gaps of the leaves.
- Put the cabbage in glass, plastic, or ceramic containers. Try to place the pieces tightly together and make the container as full as possible.
- Close the top and leave the container(s) at room temperature for 1-2 days.
- Move the container (s) to the fridge and wait for around 7 days to eat.
