Mul Kimchi Water Kimchi Or Summer White Kimchi Recipes

Steps:

• In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

Steps:

• In a large jar or large container, combine all ingredients, except red bell pepper cover, and let sit at room temperature for 2 days. Serve cold with the red pepper garnish. The kimchi may be stored, chilled, for up to 1 week.

Steps:

• Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl.
• Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
• Combine cabbage, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Steps:

• Slice the napa cabbage in half lengthwise using a sharp knife. Then, score each half lengthwise again, cutting halfway through, and use your hands to pull it apart (making four sections total). Trim out damaged parts as needed.
• Trim away the core portions and slice cabbage into smaller pieces, about 2-inches. Put the cabbage in a large mixing bowl.
• In a small bowl, combine 1/4 cup coarse sea salt and 1 cup water. Stir until dissolved. Measure and set aside 1/3 cup coarse sea salt.
• Pour the salted water into the bowl with the cabbage. Next, sprinkle the reserved salt all over the cabbage. Use your hands to spread salt evenly. Wear gloves as needed, salt may sting sensitive skin. Cover with plastic wrap and set aside for 1 hour.
• Uncover, toss and flip cabbage leaves, and cover again. Let them brine for another hour.
• Into a small bowl, combine rice flour and hot water, pouring hot water a little at a time while stirring until smooth. Set aside to cool. This paste will provide moisture for the spicy sauce and help speed up the fermentation.
• Make spicy paste by combining minced garlic, gochugaru, anchovy extract, plum syrup and sugar in a medium size bowl. Add in cooled rice paste and stir well until well combined. Taste and adjust for heat, adding more gochugaru if desired. Lastly, finely chop the green onions and add them inches.
• Wash brined cabbage three times and set in a strainer for 10-15 minutes to let the excess water drain. This step is important! If you don't wash the cabbage properly, you will have a very salty kimchi. The white cabbage parts will be less salty then the green leafy parts-that's normal.
• In a large bowl, combine drained cabbage and spicy paste mixture. Using a glove, work the paste into the cabbage until the paste has been well incorporated. This will help with even flavoring and fermentation.
• Stuff kimchi into a clean glass jar. Press down firmly to remove any air. Leave some room at the top of the jar to prevent spillage.
• Leave the jar at room temperature overnight or for 1-2 days. Enjoy your fresh kimchi and store it in the fridge.

Steps:

• Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
• Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
• Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
• Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.

Steps:

• Start this in the evening.
• Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
• Trim off any yellowed or unattractive parts of the napa.
• Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
• Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
• Follow the previous step once more until you are sure that the cabbage is very clean.
• Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
• Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
• In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
• Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
• Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
• Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
• Take the flour porridge off the heat and cool completely.
• Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
• Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
• Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
• Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
• Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
• Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
• After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.

Steps:

• Place cabbage and salt in a large bowl, tossing gently to combine.
• Weigh down cabbage with another bowl.
• Let stand at room temperature 3 hours, tossing occasionally.
• Drain and rinse with cold water.
• Drain and squeeze.
• Combine cabbage, water and remaining ingredients.
• Cover and refrigerate at least 4 hours.