I spent nearly one month in U.S and came back home in Buenos Aires just a few days ago. Summer fun was gone and the cold winter was waiting in the southern hemisphere. After a long journey, I was craving my comfort food. Yes, Korean food!
The first dish I planned to make was my ordinary everyday easy cabbage kimchi. But alas~! Nappa cabbage was nowhere to be found in my friendly neighborhood grocery stores. So, instead, I picked up a piece green cabbage and made kimchi with it; the green cabbage kimchi! It turned out pretty well.
Green cabbage is a great substitution when the nappa cabbage is not in season. Its crunchiness and the sweetness make wonderful tasting kimchi. Besides, this green cabbage kimchi is whole lot simpler to make than the traditional cabbage kimchi.
Dice the cabbage into 1.5 to 2-inch pieces. Try to separate the cabbage layers. Rinse them well.
Sprinkle salt and toss well. Let them sit for 2 hours tossing once or twice halfway through.
They will get slightly wilted. Rinse once and drain well.
In a blender, combine garlic, ginger, anchovy sauce, and cooked white rice (use leftover rice). Add water and puree until very smooth.
Why adding rice? Starch is an important component in fermenting process for Kimchi making. It feeds the good bacteria to grow. You can use leftover rice (short grain preferred), rice glue made with sweet rice flour, or radish kimchi. You will need a very small amount but it makes a difference.
In a large mixing bowl, combine Korean chili flakes, shrimp sauce, sugar, and the rice puree. Mix into thin paste.
Add the cabbage, and some sliced green onions.
Mix like crazy to incorporate the seasoning paste with the cabbage. You will want to wear a pair of gloves to protect your ever delicate hands from the ferocious chili powder.
Transfer the kimchi into an airtight container. Add about 1/2 to 1 cup of water to the mixing bowl and swirl around to collect all the precious seasoning paste residue inside the bowl. Pour it back to the container.
I had to taste my freshly made kimchi right away. Yum~! So good!
Cover with a lid and let it sit on the counter for 1 day, then store in the refrigerator for another 3-4 days for a good fermentation.
I have a feeling that will like this kimchi very much. It is so easy and simple to make, this might become your everyday kimchi. Enjoy!
~Holly
- 1 large head (about 3.5 lb) green cabbage
- 4 tablespoons coarse sea salt
- 3 cloves garlic
- 1/2-inch piece ginger
- 3 tablespoons anchovy sauce
- 2 tablespoons cooked white rice (short grain preferred) *
- 6 tablespoons water
- 7 tablespoons Korean chili flakes
- 1 tablespoon shrimp sauce
- 1 tablespoon sugar
- 3 green onion, chopped
- 1/2 to 1 cup water
- Cut and dice the cabbage into 1-1/2 inch pieces. Try to separate the cabbage layers. Rinse them well and place them in a large mixing bowl. Sprinkle sea salt over and toss well. Let them sit for 2 hour turning once or twice during the time.
- Rinse the cabbage once and drain well. Set aside.
- In a blender, combine garlic, ginger, anchovy sauce, cooked rice, and the 6 tablespoons of water. Puree them until very smooth.
- In a large mixing bowl, combine Korean chili flakes, shrimp sauce, sugar, and the rice puree. Mix well. Add the cabbage and the green onion. Toss well to incorporate the seasoning to the cabbage.
- Transfer the kimchi into an airtight container. Pour 1/2 to 1 cup of water into a mixing bowl and swirl around the collect the seasoning paste reside inside the bowl. Pour it back to the kimchi.
- Cover the kimchi with the lid and let it sit on a counter for 1 day and then, store in the refrigerator for 3-4 more days for better fermentation.
- * Instead of cooked rice you can make the rice glue with sweet rice flour. Mix 1 cup of water with 1 tablespoon of sweet rice flour. Bring to boil and cook until thickened. Use about 1/3 cup for this recipe and freeze the rest for another use.
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