Скачать или смотреть Homemade kimchi 🥬🌶️

Here is my updated kimchi recipe that you’ve all been asking for! ❤️
My family and I can literally go through a large jar of kimchi in just a couple of weeks!

Let me know if you want to see a part two of the final product and taste test 😋

➡️ Recipe: Kimchi 🥬

[ ] 1 large napa cabbage, 3-4 lbs
[ ] 1 bunch Chinese chives or green onions, cut into 3 inch pieces
[ ] 1 small, Korean radish, cut into thick matchstick strips
[ ] 1/2 cup course sea salt

Broth—
[ ] 4 cups water
[ ] 10 dried anchovies, remove head
[ ] 1 large Kombu sheet(dried kelp)
[ ] 2 dried shittake mushrooms
[ ] 6-8 garlic, whole cloves
[ ] 1 small onion

Mashed potatoes—
[ ] 2 small russet potatoes

Seasoning—
[ ] 1/2 cup Gochugaru, coarse
[ ] 1/4 cup Gochugaru, fine
[ ] 3 tbsp fish sauce
[ ] 1 1/2 tbsp honey
[ ] 1 tbsp sugar
[ ] 1/2 tbsp kosher salt

Paste—
[ ] 6-8 garlic cloves
[ ] 1 small onion, cubed
[ ] 1 small Fuji apple or Asian pear, cubed
[ ] 2 inch piece ginger, thinly sliced
[ ] 1/4 cup salted fermented shrimp

1. Cut cabbage into bite size pieces or 3 inch sections . Wash and rinse well then salt generously with coarse sea salt or kosher salt. Leave in a large bowl and let it sit for at least 3 hours (6 hours for best results). Rinse salt and dry thoroughly in colander. Set aside.
2. Peel and cut radish into chunky matchstick strips. Salt generously for at least 2 hours. Rinse salt and dry thoroughly in colander. Set aside.
3. In a pot, add water, garlic cloves, onion, shiitake mushrooms, dried anchovies and kombu. Cover with lid and simmer for 20 mins. Strain and set broth aside to cool.
4. Peel potato and cut into large chunks. Boil in water until fork tender. Strain, mash until smooth and set aside until cooled.
5. Cut green onions into 3 inch pieces. Set aside.
6. In a food processor, blend together, apple chunks, onion, garlic, ginger, and salted shrimp until a thick paste forms.

7. In an extra large mixing bowl, to the mashed potatoes mixture, add 3 cups of the anchovy stock then add the paste from food processor, fine and coarse gochugaru, salt, sugar, honey and fish sauce. Combine well.
8. Add green onions and radish to mixture and mix well.
9. Combine cabbage and mix until every piece is evenly coated. Store in an air tight container. Leave container in a cool dry area for at least 1 day before putting it into the fridge for 2 to 3 more days or until fermented to your liking then transfer in to glass jars and store in fridge and keep for months to come. Enjoy!