Start of by making a small incision in the bottom so that you can split them in by gently pulling them apart, no need to cut the whole length of the cabbage. Do the same thing with the two halves of the cabbage you have now to form quarters.
Rinse soak the cabbage in cold water and rinse to clean from any sand or other unwanted substances. Now rub all the cabbage leaves of your quartered cabbage with salt and let them sit in a bowl for 2 hours turning them every 30 minutes. After 2 hours rinse the cabbage.
Whilst you are waiting for the cabbage to salt make a porridge with 250 ml of water and the rice flour, let this boil for about 5 to 10 minutes and add the sugar. Let cool down for 10 minutes.
Next to this with a garlic press, press the whole garlic in a bowl just as the grated ginger, fish sauce and the slightly cooled porridge. Also stir in the chili flakes.
Finely julienne the vegetables and make small matchsticks or rings out of the spring onions. Add these to the mix as well, now add the vinegar and stir until mixed well.
Take the cabbage and rub every leaf with a generous amount of the spice mix (using gloves is recommended). Now transfer the Kimchi in the making to your jars, close them off and let them ferment. Make sure you top op the jars well and that the kimchi is fully covered in the juices. When it starts to ferment small bubbles will form. This also means pressure starts to build within the container, make sure to open them up every other day or so to let off excess pressure.
After a couple of days the Kimchi starts to ferment, if you like a more funky taste you can let it ferment for longer before transferring the Kimchi to the fridge.
Kimchi goes great with many things, it is a fantastic topping for burgers, it can accompany rice or did you ever think of making a kimchi salad? Or like in Korea you can make hearty kimchi pancakes. Try this one out and tell me how you liked it!
1 chinese cabage
100 g. Sea salt
300 g. Daikon
1 large carrot
3 Spring onions
For the spice mix sauce
2 tbsp sticky rice flour
1 full head of garlic
25 g. Fresh ginger
75g. Gochugaru Chili powder (Korean chili flakes)
25 ml. Fish sauce
1 tbsp raw cane sugar
2 tbsp Vinegar
2 Large clean containers for your Kimchi (desinfected)
Large food bowls