Cabbage Kimchi with pepper seeds

Method11 steps

1. 1

   Step 1: Brine the two napa cabbages in the 10 cups water and 2 cups sea salt for 5–6 hours, until the leaves are pliable. Rinse about twice in fresh water and let drain.

   Brine cabbage · 360 minUses 2 heads napa cabbage · 2 cup Sea Salt (Trader Joe's) (bittern removed) · 10 cup water · Fresh water for cabbage rinsing and dried-chili soaking

2. 2

   Step 2: Split the dried chili peppers (15 large) and soak them in warm water for about 30 minutes, until soft.

   Soften dried chilies · 30 minUses 15 large dried chili peppers, preferably Korean · Fresh water for cabbage rinsing and dried-chili soaking

3. 3

   Step 3: Julienne the radish and cut the green onions (8) into 1 1/2-inch lengths; prepare the optional minari (3/4 cup). Chop the garlic (3 Tbsp) and ginger (1/4 tsp). For the rice paste, whisk 3 Tbsp sweet rice flour into 1 cup water, heat while stirring until thickened, and let cool.

   Uses 1 cup korean radish (julienned) · 8 green onions (cut 1.5 in long) · 3/4 cup minari (water dropwort – optional) · 3 Tbsp chopped garlic · 1/4 tsp chopped ginger · 3 Tbsp sweet rice flour for the paste · 1 cup water for the rice paste

4. 4

   Step 4: First grind the soaked chili peppers in stone grinder if possible. otherwise, just use blender

   Uses Soaked chili peppers

5. 5

   Step 5: Add dried anchovies (10) and blend or grind.

   Uses Ground chili peppers · 10 dried anchovies (멸치 myeolchi)

6. 6

   Step 6: Mix the cooled sweet rice paste into the ground pepper-and-anchovy mixture.

   Uses Ground peppers and anchovies · Cooled sweet rice paste

   
7. 7

   Step 7: Add the fermented anchovy sauce (4 Tbsp) (or fish sauce), saewoojeot (3 Tbsp), chopped garlic and ginger, then blend or grind.

   Uses Pepper mixture with rice paste · 4 Tbsp fermented anchovy sauce (substitute: fish sauce) · Chopped garlic and ginger · 3 Tbsp saewoojeot – fermented shrimp sauce

8. 8

   Step 8: If using blender, transfer seasoning to a large bowl.

   Uses Blended seasoning

9. 9

   Step 9: Add chili seeds and chili powder and mix.

   Uses Blended seasoning · 1 cup gochukaru · 1/2 cup chili pepper seeds (gochussi)

10. 10

    Step 10: Add radish, green onions and water dropwort. Mix one final time.

    Uses Seasoning with chili seeds · Prepared radish, green onions and optional minari

11. 11

    Step 11: Coat and insert the seasoning mixture between the drained cabbage leaves. Pack the cabbages tightly into a clean container. Rinse the remaining seasoning from the bowl with 1–2 cups water and about 1 Tbsp salt, adjusted to taste, and pour it into the container. The author leaves the packed kimchi at room temperature for 1–2 days, then refrigerates it to continue fermenting.

    Uses Brined, rinsed and drained cabbage · Prepared kimchi seasoning · 1–2 cups water to rinse the remaining seasoning into the container · About 1 Tbsp sea salt, adjusted to taste