About the Recipe
Ingredients
Chinese cabbage: 1 medium sized cabbage (about 1 kg)
Salt: 1/4 cup sea salt
Optional vegetables
White radish: 1/2 a radish, julienned
Carrots: 1 medium carrot, julienned
For kimchi paste:
Garlic: 6 cloves
Ginger: 2- 3 cm piece
Green onions: 4-6 stalks cut into 4cm lengths
Apple: 1 medium apple minced
Fish sauce: 2 tablespoons
Sugar: 1 teaspoon sugar
Red pepper flakes: 1-8 tablespoons
Program: DIY (12-18 hours, 37C)
Preparation
Step 1
Cut the cabbage into quarters, remove the cores. Cut the cabbage into 5-6cm strips
Step 2
Wash the cabbage and drain
Step 3
Sprinkle salt evenly over the cabbage pieces, ensuring each piece is salted. Let soak for 3 hours or until the cabbage has lost its crunchy texture
Step 4
Drain the brine water from the cabbage and rinse thoroughly at least 3 times to rinse the salt
Step 5
Make the kimchi sauce by combining all the ingredients in a bowl
Step 6
Mix the kimchi sauce with the kimchi evenly
Step 7
Place in a glass jar and place in machine to start fermentation