The Easiest Small Batch Kimchi Ever Green Cabbage Kimchi

Von Aaron and Claire · 45 Min.

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Zubereitung

1. Discard a few tough outer leaves of the cabbage, cut out the core and chop into bite-sized pieces. Separate the leaves so they salt evenly.
2. Rinse the cabbage, drain it and return it to the bowl.
3. Sprinkle over the coarse sea salt (or about 1/4 cup kosher salt) and toss until coated.
4. Pour in 4 cups of water and toss. Leave for 30 minutes, or until the cabbage is bendable, tossing a few times.
5. Cut the green onions into 2-inch (5 cm) pieces.
6. Blend the garlic, ginger, onion, apple, cold rice and 3 tbsp water until smooth. Transfer to a bowl and mix in the gochugaru, sugar and fish sauce.
7. Rinse the salted cabbage thoroughly. Taste a piece: it should be salty but not too salty; rinse again if needed. Drain in a colander for 10 minutes.
8. Transfer the cabbage to a clean bowl and add the kimchi paste. Mix well with gloved hands.
9. Add the green onions and sesame seeds and mix until the cabbage is evenly coated. Taste and add more salt or fish sauce if needed.
10. Transfer to a serving plate and serve with hot rice.

Zusammengefasst aus dem Video von Aaron and Claire. Schau es dir für die Details an.

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