2 lb Cabbage; shredded
1 c Water; cold
1/4 c Kosher salt
Kimchi paste:
1/3 c Hot chile flakes
1 tb Sugar
1/4 c Fish sauce
1/4 c Garlic; minced
1/3 c Green onion; chopped
1/4 c Carrot; julienned
A method I developed to make kimchi simply and easily: I use
common cabbage instead of napa cabbage, and I don't use oysters or
fermented squid. Total time to make this kimchi is 30 minutes.
Traditional authentic kimchi is made with napa cabbage (in Korean:
"baechu"). When I travel, it's not available in many countries. So
when I want kimchi when I travel I make it with common cabbage
(yangbaechu).
Wash and rinse the salted cabbage in cold water a couple of times.
Drain the water. Mix the kimchi paste into the cabbage thoroughly.
Put the kimchi into a container, jar, or plastic bag. Press the
top of the kimchi down with your hands to protect your kimchi from
being exposed to too much air.
You can eat it right away, just like salad. Or keep it at room
temperature and it will ferment in a few days. Fermented kimchi
can be used for kimchi stir-fried rice or kimchi stew, and it will
be delicious.
