Healthy Vegan food Recipe - White Kimchi

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ⓒhttps://koreanrestaurant.tistory.com/

 

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Kimchi Ingredients

 

ⓒhttps://koreanrestaurant.tistory.com

 

Main Ingredient

• Napa Cabbage (normal size) 1ea

• Daikon Radish 1 + 1/3cup ( A handful )

• Small Green onion 5roots

• Red chilli 4~5ea

 

Sauce

• Kosher Salt (Cooking salt. Sea salt)  1~1.5cup

• Ginger 1tbsp

• Garlic 8~12 cloves (up to your taste)

• Apple (Mellow & Sweet one ★★★) 1ea

  * Substitute : 1/2 Apple + 1/2 Pear (Mellow★)

 

Glutinous Rice Paste

• Water 2.5 cups

• Glutinous Rice Powder 2 tbsp

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Kimchi Making Process

 

 

[1] Salting Cabbage

- Devide a cabage into quarters

- Washed them in cold water and drain

- Dissolve 1/2 cup Salt into 1/2 cup water in a bowl

- Put one quarter cabbage on the bowl, and

- sprinkle salt on it one leave by one leave 

  * Make sure the deep stem part bears a little more salt

- Put a plate on the bowl of cabbages to add presure

- Leave them for 2~10 hours until stems don't break when you fold them.

  * Flip them (Or switch their position) once in a while ( usually every 2 hours )

    , so salty water can instill to all parts of cabbage evenly.

- When it doesn't break any more, wash out all salt left & salty water

  * If it's too salty, soak them in clear water 30min+, and check it again (Repeat)

- Drain water well.

 

[2] Boiling Glutinous Rice Paste

- On a pot

- Add water 2 cups and 2tbsp glutinous rice poweder (scatter it well)

- Whisk well & Simmer

- Smash all chunks in your way

- When the density of paste is like Cream soup or cheese fondue, it's done.

- Chill it.

 

[3] Suace

- Blender Apple, Garlic, Ginger all together into paste

- Thin slice Radish, Small green onion and Red chilli, 2inch(5cm) long

- Mix all of them together with chilled rice paste you made.

 

 

[4] Mix !

- Lay one slice of cabagge in a big bowl or plate

- Apply sauce on leaves

- Make sure every sigle leave is coated with it.

- When coating is done, wrap the slice with the outermost leave. (To avoid air contact as much as possible)

- Put them in a jar wich has cap or lock&lock container (Sealing is important !)

  * Filling 80% of the container is the best.

  * You can spread a plastic back or dried cabbage leaves on the top. It will help to minimize air contact.

  * Better keep them in several jars seperately

 

 

[5] Fermentation

- Keep the containers in 7~8°C outside (If in summer, skip this line) 2~3days.

- When you taste small fragment, you could notice that taste is getting sour.

- Preserve them at the coldest part of your fridge, but not freezer about 2~3weeks.