Saturday, December 26, 2015

Pre-cut cabbage kimchi

Pre-cut cabbage kimchi

8 lbs napa cabbage (about 2 medium cabbages)
1 cup coarse salt
4 cups water
4 tbsp beef/anchovy broth
4 tbsp red pepper powder

1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped shrimp, raw
1 tbsp salt or 4 tbsp fish sauce (myeolchi jeot)
1 cup green onion, in 1/4 inch pieces
2 tbsp sugar

broth: 1 cup water + 1/2 tsp salt

Cut the cabbages in half lengthwise. Cut a slit at the end of the uncut stem.
In a large bowl, dissolve 1/2 cup salt in 4 cups water. Soak cabbage in salt water for about 15 minutes. Sprinkle the rest of the salt between each leaf, close to the stem end. Let it stand for 4-5 hours in the salt water, stirring around the cabbages occasionally so they're evenly salted. When they're limp, rinse 3-4 times and drain. Cut into 1 1/2 inch squares.
In a bowl, whisk 4 tbsp beef broth with 4 tbsp red pepper powder. Let stand for 1 hour.
Mix the cabbage with red pepper powder.
In a bowl, mix garlic, ginger, shrimp, and 1 tbsp of table salt. Add the seasoning to the cabbage squares and mix well. Add green onions and sugar, mix once more.
Place in airtight containers at room temperature for 1-2 days until it begins to ferment. Store in fridge.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

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