Chinese Cabbage Kimchi

Although it varies region to region, chinese cabbage kimchi is made throughout Korea as the winter kimchi. Of course it will taste different depending upon how you make the seasoning, appropriate salting is also important for this type of kimchi. Salting decides how it feels to chew, and how much of the seasoning is weaved into the cabbage. Salt alone cannot wilt the cabbage evenly; salted water is the best way. Too much salt will result in too much wilted leaves while the fibery parts are still fresh. Leave it too long in salted water and the sweet taste of the cabbage is lost.

Materials(makes for four) and Precooking

5 heads Chinese cabbage
2 radishes
2 cups coarse salt
1 binding dropwort
1 binding young scallion
1 binding leaf mustard
3 sheaths scallion
2 cups ground red chili
200g (0.4 pounds) oyster
5 bulbs garlic
2 chunks ginger
1 cup shrimp juice
a small amount of salt, sugar
cabbage Remove the brown outer leaves and quarter, or halve, depending on the size of each head. Soak in salted water for 5 or 6 hours. Rinse well and drain.
radish remove the leaves and slice into 4cm (1 1/2 inch) strips.
dropwort, leaf mustard, young scallion clean and wash. Cut into 4cm pieces.
scallion wash and clean. Cut at slanted angles.
ground red chili soak in warm water.
garlic and ginger peel and crush separately.
oyster wash gently in salted water.
shrimp juice gather up the solid part and 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.

  1. Seasoning; Mix the strips of radish with ground red chili and knead until the radish is reddened evenly. Add dropwort, leaf mustard, young scallion, scallion, minced garlic and ginger to the mixture. Add shrimp juice also. Flavor with salt and sugar. Oysters come last in order not to crush.
  2. When the cabbage is well-drained, apply the seasoning between the leaves of cabbage and fold. Wrap with one of the roll's outer leaves so that the seasoning remains between the leaves.
  3. Pile each roll neatly in a pot. Cover a layer of cabbage leaves on top of the pile and weight with a clean stone.
  4. After fermenting, take out only what you need at one time and cut to serve. Replace the layer of leaves and stone. This way it will last long fresh without turning sour.

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