Winter Kimchi

Name: Winter Kimchi
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Korean
Ingredients: 1 piece Napa Cabbage (1 small napa cabbage, (abt ½ kg) quartered lengthways with stems attached and washed); 3 L Rock salt (Brine solution (3- 4 liters water+ 1 ½ cups coarse salt)); 3 tbsp Gochujang (3 tablespoons chilly paste (reduce for less spicy)/ korean gochujang paste); ¼ piece Basmati Rice (1/4 bowl cooked rice); 150 g Radishes (150 grams radish, julienned); 40 g Scallion (40 grams spring onions, cut into abt 2" lengths); 15 g Oat Flakes (15 grams chilly flakes); 10 g Granulated Sugar (10 grams sugar); 1 piece Garlic (1 whole garlic bulb, skinned); 2 tbsp Shrimp (2 tablespoons fermented baby shrimps/ cincalok (you can even use brined fish/anchovies)); 0.13 cup Fish Sauce (1/8 cup fish sauce)

30 minKorean

Servings1

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Gluten Free
Dairy Free
Pescatarian

Steps

1Soak the quartered cabbage in the brine solution for 4 hours, weighing the cabbage down with a heavy plate.
2Remove and drain.
3Place garlic cloves, rice, fermented shrimp, fish sauce, sugar, chilly paste and chilly flakes in a food processor and zap to a smooth paste. Stir in spring onions.
4Stuff the cabbage with the paste, making sure to stuff in between the individual leaves and coating every inch of it.
5Place kimchi into an airtight container and leave at room temperature for a day before leaving it to ferment further in the fridge for at least another week before consuming. I left mine for about 3 weeks.