Description
I love Kimchi! I’ve been experimenting with this recipe for years. The combination of red pepper, salt, garlic and ginger coupled with the pickled-crunchy texture of the cabbage get my taste buds reeling. I make it all year round.
Ingredients
Scale
- 1–1/2 cups water
- 1–1/2 tablespoons sweet rice flour
- 1/4 cup minced ginger
- 1/4 cup minced garlic
- 1 large head Nappa cabbage (about 4–1/2 pounds), sliced into 1-inch or larger pieces and quartered
- 3–4 tablespoons kosher salt
- 5 tablespoons Korean hot pepper flakes
- 1/2 cup thinly sliced scallions
Instructions
- In a saucepan, whisk together water and rice flour until smooth. Heat over medium heat, whisking continuously, until mixture thickens and starts to simmer. Remove from heat and let cool off a bit. Add ginger and garlic, whisking well.
- In a very large bowl, add cabbage and sprinkle with salt, pepper and scallions, tossing to mix. Let sit for 5 minutes. Pour sauce over cabbage, tossing well.
- Let cabbage sit at room temperature for a couple hours. Toss well and place in large container. Refrigerate.
- Tip:
- This kimchi can be served as a salad the day that it’s made, or refrigerated for up to a week. The kimchi will continue to ferment, developing a stronger flavor each day.
- The recipe can be halved.
Notes
Copyright © 2009
