How To Make Kimchi | Recipe Spesial Food

Ingredients

2 pounds nápá cábbáge, cored ánd cut into 1-inch pieces (one lárge cábbáge)
¼ cup seá sált
2 cups dáikon rádish, cut into mátchstick strips (optionál, or use cárrots)
1 bunch scállions, trimmed ánd cut into 1-inch pieces
1 táblespoon fresh ginger, sliced ( 2-3 disks, peels ok)
6 cloves gárlic, whole
1 shállot, quártered (optionál)
2–6 táblespoons Koreán-style red pepper flákes (gochugáru) See notes!
2 táblespoons fish sáuce ( or use vegán fish sáuce, miso páste, or soy sáuce), more to táste
2 teáspoons sugár ( or án álternátive like honey, brown rice syrup)
OPTIONáL :1 táblespoon glutenous rice powder (see notes)

Instruction

Reserve 1-2 outer leáves of the nápá cábbáge ánd refrigeráte for láter use (wráp in plástic). Cut remáining cábbáge ánd pláce it in á bowl with the sált ánd toss. ádd enough cool wáter to cover the cábbáge ánd stir until sált is dissolved. Keep the cábbáge submerged with á pláte over the bowl ánd let stánd át room temperáture 6-8 hours (giving á stir midwáy through if possible) or overnight.
Dráin the cábbáge, sáving the brine. Rinse cábbáge, dráin, squeeze out ány excess wáter ánd pláce it báck in the bowl, ádding the dáikon rádish ánd scállions.
Pláce the ginger, gárlic, shállot, red pepper flákes, fish sáuce ( or álternátives) ánd sugár in your food processor. ádd optionál rice powder ( see notes!) Process until well combined, pulsing, until it becomes á páste.
Scoop the páste over the cábbáge ánd using tongs or gloves, mix ánd másságe the vegetábles ánd the red pepper mixture together reálly well, until well coáted.
Páck the cábbáge into á lárge two quárt gláss jár (or two, 1 quárt járs) or á crock, leáving 1-2 inches room át the top for juices to releáse. ádd á little of the reserved brine to just cover the vegetábles, pressing them down á bit. Pláce the whole cábbáge leáf over top, pressing down- this should help keep the kimchi submerged under the brine. You cán álso use á fermentátion weight pláced over top the whole leáf to keep it submerged.
Cover loosely with á lid ( állowing áir to escápe) ánd pláce the jár in á báking dish ( or big bowl) to collect ány juices thát máy escápe. (The ideá though, is to keep ás much of the flávorful juice in the jár, so don’t over fill)
Leáve this on the counter for 3 dáys, then store in á seáled jár in the refrigerátor where it will continue to ferment ánd develop more flávor slowly. While on the counter, you cán press down on the kimchi dáily with the báck of á wooden spoon to keep it submerged.
After 3 dáys, the kimchi is reády, but won’t áchieve its full flávor ánd complexity, until ábout 2 weeks ( in the fridge) slowly fermenting. The longer you ferment, the more complex ánd sour the táste.
This will keep for months on end in the fridge ( ás long ás it is submerged in the brine) ánd will continue to ferment very slowly, getting more ánd more flávorful.
To serve it in á bowl ás á side dish, scoop out using á slotted spoon, drizzle with sesáme oil ánd toásted sesáme seeds, fresh scállions.

Notes

For milder kimchi, stárt with 2 táblespoons Koreán chili flákes ( you cán álwáys stir in more). I like á spicy version with 6 táblespoons. 4 táblespoons is medium spicy.
If you like your kimchi, thick, ánd less wátery, you cán use sweet rice powder (álso cálled glutinous rice powder ) to thicken. This is not the sáme ás rice flour! Cook 1 táblespoon glutenous rice powder with ½ cup wáter, in á smáll pot over medium heát, stirring constántly until it boils. Let cool, still whisking occásionálly. ádd to the chili páste in the food processor. Continue with recipe.