Kimchi
Ingredients
Vegetables
- 1 napa cabbage (cored and cut into 2″ pieces)
- 1 medium carrot, peeled and julienned
- 1/2 cup kosher salt
- Water to cover
Paste
- 1/2 cup rice flour (or blend cooked rice)
- 1/2 cup water
- 1 tablespoon sugar
Seasonings
- Small onion, grated
- 1 inch of fresh ginger, grated
- 5 cloves of garlic, grated
- 1/2 ripe pear, grated
- Green onion tops, chopped
- 3 tablespoons fish sauce
- 1/2 cup Korean pepper flakes
Instructions
Instructions
- Vegetables: Add cabbage, carrot, and salt to container and cover with water for 1.5 – 2 hours. Drain.
- Paste: Whisk rice flour with water in pan and cook on medium heat for a couple of minutes. Add sugar. Heat until thickened. Shouldn’t take more than 5 minutes
- Assembly: Mix paste, drained vegetables, and seasonings together.
- Pack tightly in mason jars (loose lids) or fermentation container
- Let ferment for 24-48 hours
- Refrigerate