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Make a 4-5cm deep incision on the rounded bottom of the cabbage.
Hold either side of the cabbage and pull apart. The cabbage should be halved. (I quartered mine for faster salting)
Salt the cabbage. Rub in a generous amount of salt in-between the leaves. Massage the salt on the stalkier parts of the cabbage.
Place the salted cabbage in a ziplock bag or a large container.
Leave at room temperature for 2 hours, turning it over every 30 minutes.
Cut the daikon radish into 3cm long "matchstick" size.
Cut the scallions and chives, also in 3cm long "matchstick" size.
Put the fillings in a large bowl.
Add the fish sauce and shrimp paste. Mix.
Set aside until kimchi sauce is ready.
On medium-high heat, boil the rice with water. Stir to make sure the rice does not stick to the bottom of the pan and burn.
After 20 minutes, the rice and water should have a glue-like texture. If there isn't enough water, add to create a spreadable paste.
Set aside to cool down.
Prepare the onion, pear, ginger, and garlic. Give them a rough chop.
Add the prepared ingredients into a food processor or a blender.
Mix in ¼ cup of rice glue. Blend
Once the sauce is ready, add it to the prepared filling.
Once the cabbage is adequately salted, do a "bend test." The cabbage leaves should be malleable and bendable, not snap. If the cabbage has not wilted enough, leave it in the salt mixture for an additional 30 minutes.
Rinse the excess salt in running water. Repeat the process.
Ring out any excess moisture. Place the cabbages on a medium-sized tray.
Dollop about ½ cup of Kimchi sauce filling mixture for each salted cabbage. Massage the sauce in between the leaves gently. Make sure to cover every part.
Fold the kimchi in half and place in a medium of your choice (Mason jars, airtight containers, hangari, etc. Anything that can limit too much oxygen exposure)
For fermented kimchi, place it at room temperature for 3 days and place it in the fridge.