Korean fermented 🥬 is one of those foods that can become addictive, and can be used in many delicious ways. My absolute favourite is kimcheese 🥪 and kimchi pancakes 🥞 is a close second.
I like making a big batch and storing in the fridge can last for a few months.
- 2-3 medium nappa cabbages 🥬
- 2 cups of water
- 2.5 tbsp of glutinous rice flour (Klebreismehl)
- 2 tbsp of raw sugar
- 1 head of garlic 🧄 (12-20 garlic cloves)
- 1 tbsp ginger
- 1 medium onion 🧅
- 1 asian pear
- ½ cup fish sauce
- ¼ cup fermented salted shrimp 🦐 (saeujeot) with the salty brine
- 1/3 cup gochugaru
- 1-2 tbsp pine nuts
- 1 bunch asian chives
- 1 bunch spring onions
- 1 bunch radish
- 1-2 carrots
Prepare the cabbage
- Cut the stem of the cabbage in half only a quarter of the way through the cabbage, then separate in half with your hands. This tears the leaves in a natural shape rather than straight with the knife 🔪. Then do the same with the halves to get quarters.
- Wash the cabbage 🥬 with water and place on a big bowl. Salt the 🥬 leaf by leaf, making sure that the salt gets also close to the stem. Afterwards leave it rest for at least 4 hours, rotating them every 30 mins.
- In the meantime, make the glutinous rice paste. Combine the water, rice flour and sugar in a saucepan and boil it over medium heat for 5-8 minutes, until it thickens.
- Blend together the garlic, ginger, onion and Asian pear. Then add fish sauce, fermented salted shrimp, and hot pepper flakes and the rice paste once it cools down. Mix well with the wooden spoon until the mixture turns into a thin paste.
- Cut the rest of ingredients (chives, spring onions, carrots, radish, etc) in matchsticks or desired shape and add them into the kimchi paste. Now it should be ready to apply to the cabbage.