#COOKWITHME: NAPA CABBAGE KIMCHI / TONGBAECHU KIMCHI (통배추김치)

NAPA CABBAGE KIMCHI / TONGBAECHU KIMCHI (통배추김치)

Ingredients:

(Salting the cabbage)
2 - 3 pieces Large sized Napa Cabbage
½ cup Salt

(Vegetables for kimchi making)
1 cup Carrot (cut into matchsticks)
2 cups Korean Radish / Japanese Daikon (cut into matchsticks)
8 stalks Green Onions (chopped)
1 whole Pear 
1 cup Asian Chives 

Carrot 

White Radish 

Pear 

Green Onion, Asian Chives, Onion and Garlic

(Seasonings)
24 cloves Garlic (minced)
1 medium Onion (minced)
2 teaspoons Ginger (minced)
2 cups Gochugaru (고추가루) / Korean hot pepper flakes
* I only use 1 cup because I can't eat too spicy*
½ cup Fish Sauce
¼ cup Fermented Salted Shrimps / "Cincalok" (chopped)

Gochugaru (고추가루) / Korean hot pepper flakes

(I bought this from Lotte Mart, Desa Sri Hartamas @ RM 39/pack)

(Making porridge)
2 tablespoons Glutinous rice flour / Korean sweet rice flour
2 tablespoons White / Brown sugar 
2 cups Water


HOW TO MAKE:

(Preparing the cabbage)
1. Split the cabbage into halves by cutting a slit at the core and then gently pull the halves apart. 

2. Then cut another slit at the core of each halves and split.

3. Wet the cabbages in a large basin of water, and sprinkle the each leaves with salt. Use more salt at the steams where the leaves are thicker.

4. Let the salted cabbage to rest for 2 hours. Turn occasionally every 30 minutes. 
5. After 2 hours, wash the cabbages under cold running water for a few times to remove the salt and any dirt. 
6. Drain well. 

You know it's ready when you can bend the stem without breaking them

While the cabbage is salting, make the porridge. 

(Making the porridge)
1. Combine water and glutinous rice flour in a small pot and mix well with a spoon. 

2. Let it cook over medium heat for 10 minutes and add in the sugar when it starts to bubble. Cook for another 1 minute. It should look like the below photo when it's ready.

3. Remove from heat and let it cool off completely.


(Making the paste)
1. Blend ginger, garlic, onion, fish sauce, fermented salted shrimp and Gochugaru until fine paste. Pour in the cooled porridge and stir until well combined. 

2. In a large bowl, add in the vegetables.

I'm using a chafing pan to work with my kimchi. It's a lot easier! 

3. Pour in the blended mixture and mix well. 

(Making the kimchi)
1. Put on your disposable gloves. 
2. On each cabbage leaf, spread some kimchi paste. 
3. Wrap it around and put into your Onggi / Plastic container / Jar / Zip lock bag.

I keep my kimchi in zip lock bags to prevent garlic smell in my fridge.

4. Let the kimchi fermented for 1 to 2 days. I fermented my kimchi for overnight only because I'm making it during hot summer time. (Tips: Kimchi will get too sour if over fermented)
5. Transfer the kimchi to the refrigerator after the fermentation is done.

(To enjoy your kimchi)
 1. Take the amount of kimchi that you need from the fridge.
2. Cut into 1 inch length slices.
3. Serve as banchan or eat as it is.

*You may also cut the kimchi before storing in containers*

#traditionalkimchi #napacabbagekimchi #통배추김치 #tongbaechukimchi #michiebillie #michiekitchen #koreanfood #homemade #banchan