WHOLE CAB­BAGE KIM­CHI

T.Dining by Hong Kong Tatler - - Feast -

IN­GRE­DI­ENTS

2 large napa cab­bage (baechu)

For the brine:

250g coarse salt 5L cold wa­ter

For the rice paste:

3 tbsp sweet rice flour (chapssal garu)

3 tbsp hot wa­ter

500ml wa­ter

For the mari­nade:

1 ¼ cup Korean red pep­per pow­der (gochugaru)

1 daikon, juli­enned into match­stick-sized pieces 8 scal­lions, cut into 1 inch pieces 10 gar­lic chives, cut into 1 inch pieces

1 head of gar­lic, finely minced 4 tbsp finely minced ginger

60ml fish sauce

2 tbsp Korean salted shrimp (sae­woo jeot)

2 tbsp se­same seeds, toasted Salt, to taste

METHOD

1. Re­move any wilted or bruised outer leaves and wash the cab­bage.

Slice each cab­bage into fourths length­wise.

2. For the brine, dis­solve a ¾ cup of the salt in the wa­ter in a very large con­tainer.

3. Sep­a­rate each cab­bage leaf in­di­vid­u­ally and sprin­kle the re­main­ing salt on the in­side of each leaf. Use more salt on the thicker parts of the leaf. Place the salted cab­bage into the brine. If nec­es­sary, place a pot on the cab­bage so that it is en­tirely sub­merged.

4. Let stand overnight, or at least 5 hours. The cab­bage should be limp and taste ex­tremely salty. Re­move the cab­bage from the brine and rinse un­der cold wa­ter. Drain the cab­bage for a cou­ple of hours. 5. For the rice paste, stir the sweet rice flour into the 3 tbsp hot wa­ter un­til smooth. In a medium saucepan, place the 500ml of wa­ter and the flour mix­ture. Stir on high heat un­til the mix­ture be­gins to bub­ble and thicken. Keep stir­ring to pre­vent the mix­ture from stick­ing to the pan. Once the mix­ture cre­ates a thick coat on a wooden spoon, re­move from the heat.

6. Mix 1 cup of the re­sult­ing rice flour mix­ture with the re­main­der of the mari­nade in­gre­di­ents in a very large bowl. Mix well and sea­son with salt to taste. Us­ing your hands (cov­ered with plas­tic gloves!), spread the mari­nade onto each leaf of cab­bage and around the out­side of each piece. Make sure ev­ery bit of the cab­bage is coated with the mari­nade.

7. Pack the sea­soned cab­bage tightly into a clean glass jar. Make sure there are no air pock­ets in the jar. Leave at least an inch or two of room at the top; fer­men­ta­tion cre­ates car­bon diox­ide and if your jar is full, you may have an ex­plo­sion of kim­chi all over your kitchen. Seal the jar and leave out­side at room tem­per­a­ture at least one day, or 2 days if the tem­per­a­ture is cool. Then keep it in the re­frig­er­a­tor, ideally a sep­a­rate re­frig­er­a­tor from the rest of your food like all good Kore­ans do. Be sure to keep your berries and other per­me­able foods in a closed drawer so they don’t taste like kim­chi!

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