Quick Korean Fresh Kimchi 即席キムチ

Por Just One Cookbook · 30 min

Ingredientes

Modo de preparo

1. Stir the water and coarse sea salt until the salt dissolves.
2. Quarter the napa cabbage and cut out the tough core. Set aside the small tender yellow leaves from the center in a large bowl.
3. Cut each quarter into pieces about 1 inch (2.5 cm) long, roughly 3 inches (7.5 cm) wide at the widest point; uneven sizes are fine.
4. Put the cabbage pieces in the large bowl, pour the salt water over them, toss, and press down. Soak for 40 minutes, tossing after 20 minutes so the top pieces move to the bottom and press down again.
5. After soaking, drain the cabbage, rinse under cold running water for about 1 minute, then drain completely for about 5 minutes.
6. Meanwhile, cut the 3 green onions in half lengthwise, then into 1 inch (2.5 cm) pieces, and put them in a large bowl.
7. Crush or mince the 5 garlic cloves and add them to the bowl with 4 Tbsp gochugaru, 2 Tbsp fish sauce, 2 Tbsp apricot jam and 1 Tbsp toasted white sesame seeds. Mix well to make the paste.
8. Mix the drained cabbage into the paste by hand, using gentle pressure to squeeze it until evenly coated. Serve immediately, sprinkled with extra sesame seeds. Store leftovers in airtight containers in the fridge for up to 7 days.

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