Fresh Cabbage Liquid Kimchi



Fresh cabbage liquid kimchi can brighten up your dining table not only in spring but also in summer.



Materials(makes for four) and Precooking

1kg (2.2 pound) spring cabbage
coarse salt
2 cucumbers
1/2 binding dropwort
1/2 binding young scallion
1 bulb garlic
1 chunk ginger
2 red chilies
2 green chilies
4 spoons ground red chili
2 spoons shrimp juice
3 spoons flour
2 cups water
a small amount of salt
spring cabbage wash in flowing water and salt lightly. Rinse and cut into 4cm (1 1/2 inch) pieces.
cucumber roll in salt and wash clean. Cut into 4cm pieces and quarter or cut into six.
salting sprinkle salt on cabbage and cucumber mixture. Wash and drain.
dropwort, young scallion clean and wash. Cut into 4cm (1 1/2 inch) pieces.
red chili, green chili remove the seeds and cut at slanted angles.
flour paste cook and flavor with salt. Let cool.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Seasoning; Mix ground red chili with shrimp juice, minced garlic and ginger. Add salt to flavor it.
  2. Mix the seasoning gently with the spring cabbage, cucumber, young scallion, red chili and green chili.
  3. Put the mixture in a pot, pressing hard. Add the flour paste to it.
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