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White Cabbage Kimchi, Side Dish, Korean Recipe, Korean Food Recipe
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Home >> Side Dish Recipes

WHITE CABBAGE KIMCHI

INGREDIENTS :

2kg white cabbage, 250g daikon radish, 1 pear, 1 stalk of Peking scallion, 1 stalk of spring onion, 1 stalk of chives, 1 stalk of celery, 13g ginger, 1 clove of garlic.


SEASONINGS:
(1) 80g salt.
(2) 60g salt, 5 cups of water.
(3) 1T salt, 1T soy sauce, 2 cups of water.
(4) 1T salt, 1T soy sauce, 2 cups of water.
(5) 1T salt, 1T soy sauce, 2 cups of water.
(6) 8T Korean hot red pepper powder.
(7) 1/3T salt, 1T Korean salted shrimp sauce, 1T Korean salted fish sauce.

PREPARATION :

1. Rinse white cabbage in running water and drain; Cut into halves lengthwise from the bottom to the middle and tear the remaining into halves; Cut each half into halves lengthwise from the bottom to the middle and tear the remaining into halves; Evenly spread seasoning (1) over the cabbage, from the heart and root to the leaves.
2. Pour seasoning (2) to a mixing bowl; Stir till well mixed.
3. Arrange the cabbage in a big mixing bowl; Pour the salt solution over the cabbage; Put a clean stainless steel bowl on top of the cabbage; Leave it for 10 hours.
4. Add seasoning (3) to a bowl; Stir to mix well.
5. Add seasoning (4) to another bowl; Stir to mix well.
6. Rinse chives and drain; Cut into sections with 2mm length; Soak in the seasoning (3) for 60 minutes.
7. Cut off the roots of spring onion; Rinse and drain; Cut into sections with 2mm length; Soak in the seasoning (4) for 60 minutes.
8. Add seasoning (5) to a bowl; Stir to mix well.
9. Cut off the roots of Peking scallion; Rinse and drain; Cut into slice with 5mm thickness; Soak in the seasoning (5) for 20 minutes.
10. Rinse the cabbage from the step 3 in cold running water; Drain in sieve.
11. Peel, rinse and drain a pear; Hull; Cut into slices; Arrange in a steaming plate; Arrange a steaming rack in a deep heavy-based pan; Pour water into the pan till ΒΌ height of the steaming plate; Bring to the boil over a high heat; Arrange the steaming plate on the rack; Cover the pan with its lid; Steam over a high heat for 30 minutes; Turn off the heat; Cool; Mash.
12. Lift the chives from the step 6 up; Drain.
13. Lift the spring onion from the step 7 up; Drain.
14. Lift the Peking scallion from the step 9 up; Drain.
15. Peel, rinse and cut off both ends of daikon radish; Julienne.
16. Discard the wilted celery; Rinse and drain; Cut into sections with 2mm length.
17. Peel, rinse and mince garlic.
18. Peel, rinse and mince ginger.
19. Arrange the daikon radish in a deep plate; Add seasoning (6); Stir to mix well; Add seasoning (7), the smashed pear, the garlic and the ginger; Stir to mix well; Add the Peking scallion, the spring onion, the chives and the celery; Gently mix well with hands to be the marinade; Leave it for 60 minutes.
20. Lay a layer of the marinade from the step 19 and then a layer of the cabbage leaf with the cut-end facing upward in a flat pan (repeat the step till the ingredients are used up).
21. Roll the cabbage leaves together with the marinade up; Stuff in a jar (important to pack it fully); Press the cabbage down; Seal; Keep it at the room temperature (roughly 19 degree celcius) for 2 days (important not to put under the sun); Chill in the fridge for at least 3 days before serving.