Napa cabbage (2)
Salt (a lot)
Carrots (thinly sliced)
Green onions (chopped in1.5 inch pieces)
Korean Turnip (thinly sliced)
Rice flour 1/2 cup
Water 2 cups
1/2 tsp fish sauce
2 slices korean pear/pear/apple
1.5 bulbs garlic (peeled)
1 thumb nail sized piece of Ginger
1/2 cup water from rehydrated kelp (optional)
Gochukadu, red pepper flakes
Remove outer leaves of Napa cabbage.
Place on cutting board and insert a knife about 3 inches from the bottom of the cabbage and chop. Pull halves apart. Repeat for four quarters per cabbage
Generously pour salt into each cabbage leaf and place into a bowl… to kill. Allow to sit until all the leaves are wilted but crunchy. Rotate quarters from top to bottom of bowl as needed
When your cabbage is killed, prepare other ingredients.
Heat 1 to 1/2 cup of water until hot. Place a couple pieces of kelp to hydrate in the hot water. Set aside
Pour water into a small pot and heat. Add rice flour and whisk until thickened. Also set aside to cool
Chop or Juliene slice carrots, green onions and turnip. Place in a bowl
Peel and chop ginger. Peel and chop apple.
Place Apple, ginger, garlic into a blender
Get killed cabbage and rinse off excess salt. Squeeze leaves to get out extra water. Chop into inch long pieces and add into the veggie bowl
Add kelp water, rice goop, gochukadu and fish sauce into blender. Blend until smooth. Add to the cabbage and veggies, mix until we’ll incorporated.
Grab mixture and place in jars. Be sure to squeeze veggies down below the liquid.
Leave jars on the counter for Atleast 24 hours. Burp the kimchi by removing the lid to let out excess air. Secure lid and place in fridge… it’ll be ready to eat after a week