Cabbage Kimchi Recipe Fermented spicy Cabbage

Wash the Chinese cabbage and cut it halfway from the stocking. Then you can pull the two halves apart. Do the same with the 2 halves again, so you have four long pieces of cabbage at the end.

Place the Chinese cabbage in a large plastic tub. Now rub in every single leaf with salt. The leaves should all open well due to the cutting technique. Once you have rubbed each leaf, let the cabbage rest for about 2 hours so that the salt extracts the water from the cabbage. Turn the pieces every 30 minutes.

Start the kimchi sauce while waiting. Bring the water with the rice flour with constant stirring over medium heat to boil. When it is boiling, add one tbsp of sugar and stir for 1-2 minutes more. The water changes to a kind of paste, which is created by the rice flour.

Put the rice paste aside and let it cool down. (This is also possible in the fridge.)

Now prepare the other ingredients. Peel the garlic cloves, the small onion and the ginger and put everything in a blender. Crush everything very well. Furthermore, add the 50 ml fish sauce and the cup with Gochugaru.

The paste with the rice flour should be cooled down to a normal temperature after approx. 10 minutes. Put the paste in the blender and mix everything together.

The Chinese cabbage should have lost a lot of liquid after 2 hours and about 3 times, which has accumulated on the bottom of the bowl. Pour away the liquid.

Rinse the Chinese cabbage leaves with cold, clear water. Repeat the process two to three times. If necessary, try a piece of cabbage, it should not taste too salty.

Best way for preparing it is to wear disposable gloves. Drain the leaves carefully from excess water and place the cabbage in a large box. Now, wrap each single leaf with the chili paste. Every part of the cabbage should be covered with it. Needless to say, manual work with gloves is the best way to do that.

Once you have rubbed the whole paste into the cabbage, put the whole vegetables in a well-closable box or jar and clean everything from off-course sauce.

Place the box in your closet for 2 to 3 days at room temperature or in a corner where the summer sun does not shine. During this time, the cabbage can ferment, that makes it to kimchi.

After 2 to 3 days you can eat the kimchi without hesitation. Here you can taste the result for the first time. I hope your attempt was worth it. :). Place it then, after the resting period, in the refrigerator for further consumption.