Tongbaechu Kimchi
Yields 4 -8oz. Jars or 1 -32oz jar
Ingredients:
1 Napa Cabbage, trimmed and quartered
½ C. salt + 8 cups water, dissolve salt in water for 12 hr brine
2 green onion stalks, cut into 2in pieces
2c. Daikon radish, cut into thin 2in strips
1c. Carrot, cut into thin 2in strips
2 Tbsp. pureed garlic (2 cloves)
3 Tbsp. gochugaru (red pepper powder)
2 Tbsp. pureed onion (⅛ an onion)42
2 tsp. pureed ginger (a small chunk)
2 Tbsp. Fish sauce or vegetable broth
1/2c. Rice Paste (½ c water, 1 ½ tsp rice flour, 1 tsp sugar)
Instructions:
Cut into quarters and wash. Cover quartered cabbage with brine liquid, created by combining 1/2c. Salt and 8 cups of water. Submerge for 12 hrs and then drain and rinse.
Create rice paste by mixing 1/2c water with 1½ tsp. rice flour and sugar and bring to a boil over medium-low heat. Then cool paste for adding to the Kimchi mixture.
After the cabbages have brined and your rice paste has cooled. Mix together in a large bowl; sliced green onions, radish, pureed garlic, ginger and onion, Gochugaru (red pepper powder), fish sauce/vegetable broth and rice paste.
Apply kimchi mixture to each cabbage quarter and make sure to cover all parts of the quarter. Almost as if you are painting.
Place the kimchi quarter/s in a clean jar and seal. Eat immediately or let stand with lid on for one day at room temperature. Then release air and reseal, place in the refrigerator for up to 1 week!.
