Empty My Fridge
Fresh Kimchi
Ingredients
- Napa cabbage1
- Salt3 tbsp
- Scallion2
- Buchu2 oz
- Few stalks minari1
- Chili flake4 tbsp
- Myulchi aekjeot3 tbsp
- Corn syrup1 tbsp
- Maesil cheong1 tbsp
- Garlic · minced1 tbsp
- Ginger · finely grated1 tsp
- Sesame seed1 tsp
Instructions
- Separate the cabbage leaves, cut each leaf lengthwise, then cut crosswise once or twice into long bite-sized pieces. Rinse and drain.
- Layer the cabbage in a large bowl, sprinkling each layer with 1 tablespoon of salt, using all 3 tablespoons. Toss well to coat evenly. Leave for 40 to 60 minutes until softened, tossing once halfway through.
- Roughly chop the scallions. Cut the minari and buchu (if using) into about 2-inch lengths.
- In a small bowl, mix all the seasoning ingredients with 2 tablespoons of water.
- Rinse the salted cabbage twice and drain well.
- Add the seasoning mix to the cabbage and toss by hand (wear a kitchen glove) until evenly coated. Add the scallions, minari and buchu. Add a little salt or more fish sauce to taste.
Summarized from Korean Bapsang's video. Watch it for the details.
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