Mak Kimchi (cut-up) by
Cdahle
Ingredients
5 pounds Napa cabbage (about 2 heads)
.5 cup Course Sea salt
.25 cup Sweet rice flour 찹쌀가루
.125 cup Sugar
1.5 cups Water
.5 cups Garlic minced
1 T Ginger minced
.5 cups Onion minced
.5 cup Fish sauce 액젓
1.5 cups Hot pepper flakes *고추가루 (Korean red pepper)
10 Green onions diagonally sliced
.25 cup Carrot julienned
1 cup Korean radish julienned
*덜매운 고추가루 (less spicy hot pepper flakes)
매운 고추가루 (very spicy hot pepper flakes)
5
pounds Napa cabbage (about 2 heads)
1
5 cups Water
1
T Ginger minced
1
5 cups Hot pepper flakes *고추가루 (Korean red pepper)
10
Green onions diagonally sliced
1 cup
Korean radish julienned
Instructions
Directions:
1. Trim the discolored outer leaves of 5 pounds of napa cabbage.
2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
3. Put the cabbage into a large basin. Sprinkle with salt and soak the pieces of cabbage in cold water.
4. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
5. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
6. Drain the cabbage and set aside.
Make porridge:
1. Put water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
2. Add sugar. Stir and cook for a few more minutes until it’s translucent.
3. Cool it down.
Make kimchi paste:
1. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
2. Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, minced onion.
3. Add green onions, julienned Korean radish, and julienned carrot.
4. Mix all ingredients well and your kimchi paste is done.
Mix the cabbage with the kimchi paste!
1. Add the kimchi paste into the cabbage. Mix it by hand. (use gloves!)
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
2. Put the kimchi into an air-tight sealed plastic container or glass jar.
3. Leave Kimchi on counter for 1-2 days before putting in the refrigerator, if you want to speed up the fermenting process.
You can eat it fresh right after making or wait until it’s fermented.
