Green Cabbage Kimchi (Yangbaechu Kimchi)

Ingrédients

• 1 about 3.5 lb (1.5 kg) green cabbage
• 6 tbsp Korean coarse sea salt (divided)
• 2 cup (480 ml) water
• 1/2 - 1 cup (120 -240 mll) extra water (for kimchi brine)
• 1/2 (40–50 g) small onion (diced)
• 4 cloves garlic
• 1/2 inch (10–12 g) piece ginger (chopped)
• 3 tbsp (45 ml) Korean anchovy sauce
• 2 tbsp (30 g) cooked white rice (see note*)
• 2 tbsp (30 ml) water
• 4 fresh red chili (diced, optional)
• 7 tbsp (42–50 g) Korean chili flakes (gochugaru)
• 1 tbsp (12 g) sugar
• 3 (45–60 g) green onion (chopped)

Préparation

1. 1

   Cut and dice the cabbage into 1-1/2 inch pieces. Try to separate the cabbage layers. Rinse them well and place them in a large mixing bowl.

2. 2

   Mix 4 tablespoons of salt with 2 cups of water until the salt dissolves. Pour it over the cabbage and toss well. Sprinkle the remaining salt on top, pressing down gently. Let the cabbage soak for 1 hour, turning it once halfway through.

3. 3

   To make the kimchi paste, combine the onion, garlic, ginger, anchovy sauce, cooked rice, and about 2 tablespoons of water in a blender to help the blades run smoothly. Puree them until very smooth. Add the fresh chili and pulse a few times to finely process the chili but not pureed completely. Pour the mixture in a bowl and add the gochugaru (Korean chili flakes) and sugar; mix well.

4. 4

   Once the cabbage is wilted, rinse it twice and drain well. Place it in a large mixing bowl, add the green onion and kimchi paste, and, wearing plastic kitchen gloves, toss everything together to coat the cabbage evenly with the seasoning.

5. 5

   Transfer the kimchi to an airtight container. Pour the extra 1/2 to 1 cup of water into the kimchi mixing bowl, swirl it around to collect any remaining kimchi paste, and then pour it back over the kimchi.

6. 6

   Cover the kimchi with the lid and let it sit on a counter for 1 day and then, store in the refrigerator for 3-4 more days for better fermentation.