*** Kimchi ***
~ Spicy Korean Napa Pickle ~
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- Ingredients -
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* 3 pounds of napa (Korean cabbage)
* 1 cup of sea salt
* 11 and 1/3 cups of water
- sweet rice starch -
* 1/2 Tbsp of sweet rice powder (or flour)
* 2 and 1/2 Tbsp of water
- Kimchi sauce -
* 1 cup of ground red hot pepper
* (1 and 1/2 Tbsp) of spicy ground red hot pepper
* (1/2 cup + 2 tsp) of Three Crab fish sauce
* (2 Tbsp + 1 tsp) of anchovy fish sauce
* 3 Tbsp of grated garlic
* 1/2 tsp of ginger juice (squeeze grated ginger)
* 1/4 cup of grated onion
* 1/4 cup of grated apple
* 8 oz of green onions (after clean and wash - 5 oz)
* 1/4 cup of baked sesame seeds
1. Napa
1) Cut the napa heads and remove the core.
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2) Cut 2.5 inches wide sizes.
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3) Place the napa stems and leaves in two separate bowls.
4) In a large bowl, dissolve 1 cup of sea salt in 10 cups of water.
5) Pour (5 cups of sea salt water + 1/3 cup water) over the napa stems.
6) (Remaining sea salt water + 1 cup of water) and mix well.
7) Pour the remaining sea salt water over the napa leaves.
8) Let it stand for 4~5 hours.
(flip several times)
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2. Sweet Rice Starch
1. In a small pan, combine 1/2 Tbsp of sweet rice powder and 2 and 1/2 Tbsp water and mix well.
2. Heat on medium high heat while stirring.
3. After boiling, turn low heat and stir well for 0.5~ 1 minute and remove from stove.
4. After cool, cover with wrap.
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3. Kimchi Sauce
1. In a medium bowl, combine of (1/2 cup + 2 tsp) three crab fish sauce, (2 Tbsp + 1 tsp) anchovy sauce, 1 cup of ground red hot pepper, (1 and 1/2 Tbsp) spicy red hot pepper and stir well.
2. Cover with wrap and let it stand room temperature.
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3. After a while, add the 3 Tbsp of grated garlic, 1/2 tsp of ginger juice, 1/4 cup of grated onion, 1/4 cup of grated apple, sweet rice starch and mix well.
4. Cover with wrap and store in cool area.
4. Rinse Napa
1. After 4~5 hours, socked napa drain and rinse in cold water 2 times.
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2. After rinse, let it drain for 30 minutes to 1 hour.
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5. Cut Green Onions
1. Cut the green onions in half by length.
(be careful with your finger - very slowly)
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2. Cut (2.5~3) inches cross wide.
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** You may cut green onions bite size! ^*^
6. Cooking Instructions
1) Wear plastic glove on your left (or right) hand.
2) In a large bowl, combine sliced green onions with 1 cup of kimchi Sauce and mix gently.
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3) Add the drained napa.
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4) Add the baked sesame seeds and mix gently by hand.
(If Kimchi taste is bland add the Kimchi sauce, if Kimchi taste is salty add the green onions or grated onion or grated apple.)
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5) Place inside a thick container and cover with a napa leaf.
6) Cover must be very air tight and store in refrigerator.
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** You may keep remaining Kimchi Sauce in refrigerator over1 month in an air tight container.
(You may use Kimchi Sauce : Radishes, Pickles etc. YAM!! ^v^)
Happy Valentines Day!
- Serving -
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