Healthy Vegan food Recipe - White Kimchi
Kimchi Ingredients
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
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.