It is also loved all over the world. There are many varieties and practices of kimchi, and one of the most common is cabbage kimchi. Cabbage kimchi is spicy and sour and has a unique flavor that makes it perfect with rice or fried rice. Below I will introduce you to the detailed method of making cabbage kimchi at home.
Materials: 11 Chinese cabbage.
2.2 leeks.
3.Rock salt to taste.
4.5 tablespoons paprika.
5.5 cloves of garlic.
6.1 ginger slice.
7.2 apples.
8.1 tablespoon sugar.
Steps:1First, prepare a large porcelain jar or crisper bucket. Clean the porcelain jar or crisper to make sure it is clean and odor-free.
2.Cut the cabbage in the middle, but don't cut off. Then use a knife to slightly thin the roots of each piece of cabbage, so that the salt can penetrate better.
3.Next, sprinkle the salt evenly over each leaf of the cabbage, including the roots. Be careful to sprinkle salt evenly to ensure that each slice of cabbage is able to be pickled. Then, place the cabbage in a large pot, cover with plastic wrap and leave it for about 2 hours to overnight to allow the cabbage to absorb the salt.
4.While waiting for the cabbage to pickle, prepare the chili pulp. Place the paprika in a large bowl, add the sugar and stir to combine. Then, chop the garlic and ginger and add the minced garlic and ginger to the mixture of paprika and sugar. Next, peel and cored the apples and cut them into small pieces, puree them in a blender, and add them to the pepper mixture.
5.Wash the chopped leeks and cut them into sections.
6.Once the cabbage is pickled, remove it and rinse off the salt. Make sure to wash all the salt so that the kimchi doesn't get too salty. Then each pickled cabbage leaf is smeared with chili pulp and leek segments.
7.Place the cabbage leaves smeared with chili pulp and leeks in a prepared porcelain jar or crisper bucket. When adding cabbage leaves, you can press them hard, which will help to improve the fermentation effect.
8.Once all the layers and compaction are done, the lid is tightly closed and the porcelain vat or cloaker is placed to ferment at room temperature.
9.The fermentation time of kimchi depends on individual taste. Usually, kimchi needs to be fermented for 2-3 days. During the fermentation process, open the lid every day to deflate to prevent over-fermentation of the kimchi. The degree of fermentation can be determined by the flavor and acidity of the kimchi.
10.When the kimchi has fermented to the point where you are satisfied, you can transfer it to the refrigerator for refrigeration. Kimchi after refrigeration has a more mellow and delicious taste.
With the above steps, we can make delicious cabbage kimchi at home. It takes time and patience to make kimchi, but the kimchi is definitely worth your effort. There is a lot of flexibility in making kimchi, and you can also add other seasonings such as fish sauce, shrimp paste, etc. to the chili pulp to adjust the flavor of the kimchi according to your personal taste. I hope you can try to make a belonging.