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Traditional Whole Cabbage Kimchee

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This is the most popular type of kimchee throughout the Korean peninsula and has been for many generations … the Kimchee is assembled and allowed to ferment, which preserves it during the winter months when few fresh vegetables are available 🙂

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…some of the core ingredients, besides cabbage … radish, scallions/spring onions, carrots …

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Whole cabbage … soak in brine for 16 – 18 hours or overnight …

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I use weight to ensure cabbage is fully submerge in the brine …..

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Scallions … sliced into 2″ lengths

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I used a pestle & mortar to crush the ginger & garlic

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Julienned carrots

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Seen here are shredded radish and also radish cut into 2″ thick rounds … the latter I add to make radish kimchi 😉

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I used Korean Anchovies Sauce … fish sauce or fermented fish paste may be used instead

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Red chilly flakes … I bought this in a Korean supermarket

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The wilted whole cabbage … squeezed dry of the brine

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To make the rice porridge … dissolve 1 Tbsp rice flour in ¾ cup water, bring to the boil and set aside to cool

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The red paste

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Stuffing the red paste by raising each leaves of the cabbage

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The whole cabbage completely stuffed with the red paste

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Mix some of the red paste with the radish rounds

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I used a pickled jar for the Kimchee to ferment in but it will be better to place whole stuffed cabbage flat in a storage container …but never use a reactive metal container … porcelain is best

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Kimchee served up after due fermentation 🙂

RECIPE

Ingredients :

2 -3 fresh and firm-headed whole cabbages, about 3 kg

½ cup course sea salt

5L water

500g radish, julienned (more if you wish to also make Radish Kimchee)

1 cup julienned carrot

1 quantity rice porridge (see above)

½ cup clear fish sauce or ½ cup fermented shrimp paste or ½ anchovies sauce

¼ chilly flakes

1 tsp red hot dry chilly flakes (add or lessen according to taste)

1 tsp fresh garlic, crushed

¼ cup fresh ginger, peeled and crushed

10 scallions, cut into 2″ lengths

Methods :

  • Trim and discard discoloured outer leaves of the cabbage .. cut it in half lengthwise from the top down ¹/3 of the length toward the root aend … hold both parts of the cabbage firmly and pull it into half 
  • To make the brine, mix the salt with the water in a glass, stone or plastic container and put the cabbage upright into the container and soak for 16 – 18 hours or overnight … rinse the cabbage thoroughly in cold water and drain well
  • Mi the radish with 1 Tbsp salt to wilt it … do not rinse
  • To make the red paste : in a large mixing bowl put the rice porridge, fish sauce, chilli flakes, garlic and ginger paste …mix with the wilted radish and carrots …add the scallions and stir gently to mix
  • Lift up the leaves of the cabbage which are still attached to the core and push a little red paste between the leaves in a layering process … do this until all cabbage is stuffed
  • Take two of the flexible outer leaves and fold them around the cabbage halves to wrap the stuffing inside … the leaves of the tip of the cabbage are folded over and tucked into the outer folded-over leaves
  • Place the stuffed cabbage halves flat in the storage container with the inner leaves facing up, keep in a cool, clean, shaded place or refrigerator to ferment
  • If the container is not tightly packed, fill the empty space with a light brine made from 1 Tbsp salt dissoved into 1 cup of water … the brine should completely cover the cabbage (do not expose the cabbage to any air) … cover and ferment for 3 – 4 weeks in a cool place … sample after 2 weeks to test its strength

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