Homemade Kimchi

Ingredients

• 1 fresh Napa cabbage , around 1000g
• 1/3 cup kosher salt
• 4 tablespoons Korean chili powder
• 1 small bunch of Asian chive , or green onion , hard root removed
• 1/4 middle size radish , cut into small strips
• 4 garlic cloves , peeled
• 1 thumb ginger , peeled
• 1/4 middle size apple , peeled
• 1/4 middle size pear , peeled
• 1 tablespoon fish sauce
• 1 tablespoon Korean salted shrimp

Rice glue

• 3 tablespoons glutinous rice powder
• 1 cup water
• 1-1.5 tablespoons sugar

Instructions

• Roughly clean the cabbage and take away any dangerous leaves. Cut it into 2 or four items. I take four items. unfold kosher salt equally on the leaves. Do a touch message and make certain all elements square measure well coated with salt. put aside for around 6-8 hours or long till the leaves commencing to soften and wilt.

• Wash the cabbage underneath running water to get rid of further salt and avoid over salty kimchi. Squeeze the water out and put aside.

Prepare the fermentation sauce

• in a very tiny pot, add around one cup water with three tablespoons of gluey rice powder. Heat over medium slow hearth and continue stirring throughout the method till the mixture becomes clear. Add sugar once it's still hot. Stir to dissolve. put aside to chill down.

• Place garlic, ginger, apple chunk and pear chunk in a very kitchen appliance, break them into puree or tiny dices. Transfer to the rice glue.

• Add around four tablespoons of Korean seasoning, one tablespoon salt-cured shrimp, one tablespoons of fish sauce and therefore the Allium schoenoprasum items. provides a huge stir to mix everything well.

• equally unfold the fermentation sauce on the cabbage and radish strips. Evenly, evenly, evenly!!! If you would like to use hand, wear a plastic glove.

• Transfer them to a pre-cleaned airtight jar. Rest at temperature for 24-48 hours till it's slightly bitter with the lid unsealed utterly. so seal the jar utterly and confine white goods. Serve directly as a entremots once seven days fermentation or use in alternative recipes like soups, pancakes once two weeks. 
• Enjoy