Panda's Inventory

Kimchi

Prep Time: 2,5 hours
Passive Time: 1-2 days
Calories per serving:
 
container
  • 1,3 kg napa cabbage
  • 9 tbsp salt
  • 2 tbsp rice flour
  • 1 1/3 cup vegetable stock
  • 1 1/3 tbsp sugar
  • 9 cloves garlic
  • 1 tsp ginger
  • 1 onion medium
  • 1 cup gochugaru
  • 170 g daikon or radishes
  • 85 g garlic chives
  • 6 spring onions
  • 57 g carrots
  1. Quarter the cabbage lengthwise and cut crosswise into bite-sized pieces. Transfer to a large bowl.
  2. Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes.
  3. Roughly chop the onion and ginger, slice the spring onion and cut the carrots and radishes into matchsticks.
  4. Combine the rice flour and 1 cup of the stock in a saucepan and place over medium high heat. Stir until it begins to bubble, add 1 tablespoon of the sugar and stir until slightly translucent. Let cool completely.
  5. Combine the mixture, the remaining 1/3 cup stock, remaining 3 tablespoons salt, remaining 1 teaspoon sugar, garlic and ginger and mix into a smooth paste. Mix in the gochu-garu.
  6. Rinse the cabbage 3-4 times to remove any excess salt. Drain well.
  7. In a large bowl, combine the cabbage, radishes, carrots, spring onions, chives and paste until everything is evenly mixed.
  8. Transfer into an airtight container, press out any air if possible and let ferment at room temperature for 1-2 days before putting in the fridge.
Prep Time: 2,5 hours
Passive Time: 1-2 days
Calories per serving:
 
container
  • 1,3 kg napa cabbage
  • 9 tbsp salt
  • 2 tbsp rice flour
  • 1 1/3 cup vegetable stock
  • 1 1/3 tbsp sugar
  • 9 cloves garlic
  • 1 tsp ginger
  • 1 onion medium
  • 1 cup gochugaru
  • 170 g daikon or radishes
  • 85 g garlic chives
  • 6 spring onions
  • 57 g carrots
  1. Quarter the cabbage lengthwise and cut crosswise into bite-sized pieces. Transfer to a large bowl.
  2. Toss with 6 tablespoons of the salt and 1 cup water. Let stand for 2 hours, tossing the cabbage every 30 minutes.
  3. Roughly chop the onion and ginger, slice the spring onion and cut the carrots and radishes into matchsticks.
  4. Combine the rice flour and 1 cup of the stock in a saucepan and place over medium high heat. Stir until it begins to bubble, add 1 tablespoon of the sugar and stir until slightly translucent. Let cool completely.
  5. Combine the mixture, the remaining 1/3 cup stock, remaining 3 tablespoons salt, remaining 1 teaspoon sugar, garlic and ginger and mix into a smooth paste. Mix in the gochu-garu.
  6. Rinse the cabbage 3-4 times to remove any excess salt. Drain well.
  7. In a large bowl, combine the cabbage, radishes, carrots, spring onions, chives and paste until everything is evenly mixed.
  8. Transfer into an airtight container, press out any air if possible and let ferment at room temperature for 1-2 days before putting in the fridge.