Yangbaechu kimchi (kimchi di cavolo cappuccio)

Ingredienti

• 1 head green cabbage, 양배추 ((about 2.5 pounds))
• 4 tablespoons coarse sea salt (less if using table salt, about 3 tablespoons))
• 3 scallions (roughly chopped)
• 1/4 cup Korean red chili pepper flakes, gochugaru (고추가루) ((add 1 more tablespoon for spicier kimchi))
• 3 tablespoons salted shrimp, saeujeot (새우젓) (finely chopped, (or fish sauce))
• 1 tablespoon sugar
• 1 tablespoon minced garlic
• 1/2 teaspoon grated ginger

Preparazione

1. 1

   Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain.

2. 2

   Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water.

3. 3

   Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.

4. 4

   Add the chopped scallions, the gochugaru mix, and 1 cup of water to the salted cabbage.

5. 5

   Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix.

6. 6

   Place in an airtight container or a jar, pressing down hard to remove air pockets. Leave it out in room temperature for half a day or overnight. Then, refrigerate.