Recipe

Hosted By
Rey

		Kimchi
		Serving Size - 4
		Prepared By - Rey
		Recipe Rating	Printer Friendly Recipe

1 head Korean Napa cabbage, sliced into 1.5-2" (smaller at stem part)

8 cups water

1 1/4 cup Korean coarse sea salt

1 Asian leek or onion, thinly sliced1 bunch green onion, sliced into 2" long

SEAFOOD STOCK:

5-6 dried anchovies

3-4 whole shelled small shrimps

2 cups water

KIMCHI FILLING:

1/2 onion, diced

5 cloves garlic

1" small piece of ginger, diced

1/2 sweet apple, peeled and diced

1/3 cup cooked white rice

2/3 cup Korean chili flakes

3 tablespoon Korean anchovy sauce

2 tablespoon salted shrimp

2 tablespoon sugar

Dissolve the coarse sea salt with the water in a very large shallow mixing bowl or in the sink. Add the cabbage slices and toss to mix. Press top so the solution will sip through the cabbage. Soak the cabbage for 1 hour in the solution, toss so the top side will go down to the bottom and let it soak for another 45-60 minutes until the cabbages are well wilted. Meanwhile, make the seafood stock. Combine anchovies and shrimp in the water, bring to boil first, then simmer over low heat for 5 minutes. Let it cool and strain the stock. Reserve 1 cup. Rinse the cabbage 3 times and drain very well. You might need to press the cabbages firmly to remove the extra moisture. To make filling, place onion, garlic, ginger, apple, and rice in a blender. Add the reserved stock and puree until smooth. Transfer the puree into a medium size mixing bowl and add the rest of the filling ingredients, mix well. Let it sit for 10 minutes so the chili flakes will absorb the moisture. In a large mixing bowl, combine drained cabbages, leek(or onion), and green onion. Add 2/3 of kimchi filling first and toss everything very well. You might need to add the rest of the filling if your kimchi doesn't seem to be red enough. Taste your kimchi and adjust seasoing by adding more anchovy sauce or slat. It should taste a little saltier that you would hope for. Transfer your kimchi into the storage container. Pour 1/2 cup of water to the mixing bowl that you made kimchi in, swirl around to wash the filling and pour over to your kimchi. Serve this kimchi on the same day you made to enjoy the fresh taste or let it sit on the room temperature for 1 day to ferment, then store in the fridge and consume within the next 1-2 month.