From time to time, my family makes this dish to eat gradually! Sour and spicy, it's delicious and very easy to make. Everyone should try it too!
Materials include:
- 3 large cabbages about 3kg
- 1 large white radish
- 1 large carrot
- 1 medium onion
- 4 apples
- 3 garlic bulbs
- 1 handful scallions or chives
- 100g glutinous rice flour1
- 1.2 liters of filtered water
- 150g Korean chili powder
- 100g sugar
- 200ml fish sauce
- 300g of coarse salt
How to Make Cabbage Kimchi
Step 1: Preliminarily cleaned cabbage, cut off the stem, split in half or quarter. Then, rub salt into the white sheath evenly. You can dip the cabbage in water first to make the salt adhere better to the sheath. Every 20 - 30 minutes, turn the cabbage back once until the cabbage is flexible and can be folded without breaking. After that, rinse the cabbage with water 2-3 times to reduce the saltiness, put the cabbage in a basket or dry the cabbage up until it is completely drained. Note, you should not squeeze the cabbage because it will cause the cabbage to be crushed.
Step 2: Carrots, radishes, onions, scallions, peeled, washed, and drained. Carrots, radishes grated about 3cm, scallions about 3cm.Finely chop onion and puree with apple and garlic.
Step 3: Make Kimchi Sauce
Mix glutinous rice flour with 1 – 1.2 liters of water, then boil on the stove. During the cooking process, remember to stir well so that the dough does not burn at the bottom of the pot. When the flour is boiling, add the sugar, stir to dissolve, bring to a boil again and turn off the heat, let cool.
Next, you add Korean chili powder and stir for 20 minutes, then pour in the pureed onion, apple, and garlic mixture, remember to add fish sauce and mix well!
Step 4: Add carrots, radishes, and green onions to the top sauce. Then, spread the sauce all over the white sheath of the cabbage until it's even. You should apply it well so that the whole cabbage has to absorb the sauce evenly.
Step 5: Roll Kimchi and put it in a glass or plastic box. Note that it should be arranged just enough, should not be compressed too tightly, it will cause the kimchi to release a lot of water. You leave Kimchi outside at room temperature for 1-2 days to ferment and then store it in the refrigerator and eat it gradually.
Yummy come on! It's delicious cat
Good luck!
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