Napa Cabbage Kimchi배추김치

Video

Ingredientes

• 1 large napa cabbage (5–6 lb / 2.3–2.7 kg)
• 1 cup Korean coarse sea salt, divided, plus 5 cups water for brining
• 1 lb (450 g) Korean radish, julienned
• 3–4 scallions, chopped
• 1 tbsp glutinous rice flour, simmered with ½ cup water into a thin paste and cooled
• ½ cup gochugaru (Korean red chili pepper flakes)
• ¼ cup salted fermented shrimp (saeujeot) or extra fish sauce
• 3 tbsp fish sauce
• 3 tbsp minced garlic
• 1 tsp grated ginger

Pasos

1. 1Cut the cabbage into quarters lengthwise, keeping the core intact so the leaves stay together.
2. 2Dissolve half the salt in the water and dip each cabbage quarter in it, then sprinkle the remaining salt between the leaves. Let sit for 6–8 hours at room temperature, turning occasionally, until the white stems bend without breaking.
3. 3Rinse the cabbage two to three times to remove excess salt, then drain well.
4. 4Mix the cooled rice-flour paste with the gochugaru, salted shrimp, fish sauce, garlic and ginger into a seasoning paste, then stir in the radish and scallions.
5. 5Wearing gloves, spread the seasoning mixture between each leaf of the cabbage quarters, then fold each quarter in on itself and pack into a clean, airtight container.
6. 6Leave at room temperature for one to two days to start fermenting, then refrigerate — the flavor keeps developing over about two weeks.