Recipe: Yummy Expats: If You Have Chinese Cabbage, Let's Make Kimchi

Expats: If You Have Chinese Cabbage, Let's Make Kimchi.

Expats: If You Have Chinese Cabbage, Let's Make Kimchi You can cook Expats: If You Have Chinese Cabbage, Let's Make Kimchi using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Expats: If You Have Chinese Cabbage, Let's Make Kimchi

  1. You need 2 kg of Chinese cabbage.
  2. You need 120 ml of Korean coarse grind red chili pepper.
  3. Prepare 1 medium of bulb Garlic.
  4. It’s 50 grams of Ginger.
  5. It’s 1/2 of Apple (or Asian pear).
  6. Prepare 1/3 large of Onion.
  7. You need 3 of to 4 stalks Green onion.
  8. It’s 1/3 of Daikon radish.
  9. Prepare 3 tbsp of Sakura shrimp (or dried shrimp).
  10. It’s 70 ml of Korean fish sauce.
  11. It’s 1 tbsp of Flour (mixed with 3-4 times the amount of water and microwaved).
  12. Prepare 1 tbsp of Sugar.
  13. It’s 8 grams of Dashi stock granules (I used kombu).

Expats: If You Have Chinese Cabbage, Let's Make Kimchi instructions

  1. Tear the cabbage into 4 or 6 pieces depending on their size. Add 40 g of salt to every kilo of cabbage, salting heavily on the white stems..
  2. Put the cabbage in a container large enough to hold them. Put a weight on top and leave overnight. I put on a large plate and placed filled water bottles on top..
  3. The next day, wring out the cabbage lightly, and let dry naturally..
  4. Blend the ginger, garlic, apple, and onion together into a paste (if you find it hard to form a paste, add fish sauce for liquid)..
  5. Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise..
  6. Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4..
  7. Push the paste in between the white parts of the cabbages, and roll up the leaves..
  8. Put the cabbage into a plastic bag and leave for 1 to 2 nights at room temperature. Store in the refrigerator. Wait for at least a week before eating..

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