EASY KIMCHI FROM MAANGCHI

EASY KIMCHI FROM MAANGCHI image

Categories Carrot

Yield 12

Number Of Ingredients 14

Napa cabbage (3 lbs.)
Salt, (1/3 cup)
Sweet rice flour (chap-sap garu)
Sugar (1/3 of 1/4cup??)
Water (1 cup)
Garlic, minced (1/4 cup or less)
Ginger, minced (1/2 TBS)
Onion, minced (1/3 cup)
Korean radish (daikon)
Scallions 3-4 (chop at an angle)
Carrots (1 small, julienne)
Garlic chives (one bunch, chop into 2")
Fish sauce (1/3 cup)
Korean pepper flakes (1/2 to 2/3 cup, to taste)

Steps:

1. Cut cabbage lengthwise into quarters and remove core. Then chop into bite sizes. 2. Soak cabbage in cold water. Add salt. Move cabbage around every 30 mins. Soak for 2 hrs. 3. Rinse cabbage a couple of times in water, then drain & squeeze out water. 4. Make porridge: Put 1 cup of water and 1/8+cup sweet rice flour in a small pot and bring to boil until it bubbles. Then add sugar. Cool down. 5. Make kimchi paste: Mince in mini-chopper separately: ginger (make sure it's not too much, easily overwhelms), garlic, onion, pear, and then mix together in a med bowl with fish sauce, pepper flakes. 6. Cut scallions, carrots, garlic chives and mix into the kimchi paste. TASTE & adjust to liking. Add more sugar if necessary. 7. Mix with cabbage. Serve with hot rice! 8. Store in the fridge. Put a small portion in an airtight container to leave out to ferment over a couple of days.