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Expats: If You Have Chinese Cabbage, Let's Make Kimchi Recipe

Expats: If You Have Chinese Cabbage, Let's Make Kimchi Recipe
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Prepare the ingredients before making Expats: If You Have Chinese Cabbage, Let's Make Kimchi in your home. Then, follow these steps below to serve Expats: If You Have Chinese Cabbage, Let's Make Kimchi for your family or friends.

Ingredients: Expats: If You Have Chinese Cabbage, Let's Make Kimchi

  • 2 kg Chinese cabbage
  • 120 ml Korean coarse grind red chili pepper
  • 1 medium bulb Garlic
  • 50 grams Ginger
  • 1/2 Apple (or Asian pear)
  • 1/3 large Onion
  • 3 to 4 stalks Green onion
  • 1/3 Daikon radish
  • 3 tbsp Sakura shrimp (or dried shrimp)
  • 70 ml Korean fish sauce
  • 1 tbsp Flour (mixed with 3-4 times the amount of water and microwaved)
  • 1 tbsp Sugar
  • 8 grams Dashi stock granules (I used kombu)

How to Make Expats: If You Have Chinese Cabbage, Let's Make Kimchi

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Expats: If You Have Chinese Cabbage, Let's Make Kimchi in your home by yourself.

    Step 1
  • Tear the cabbage into 4 or 6 pieces depending on their size. Add 40 g of salt to every kilo of cabbage, salting heavily on the white stems.
  • Step 2
  • Put the cabbage in a container large enough to hold them. Put a weight on top and leave overnight. I put on a large plate and placed filled water bottles on top.
  • Step 3
  • The next day, wring out the cabbage lightly, and let dry naturally.
  • Step 4
  • Blend the ginger, garlic, apple, and onion together into a paste (if you find it hard to form a paste, add fish sauce for liquid).
  • Step 5
  • Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise.
  • Step 6
  • Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4.
  • Step 7
  • Push the paste in between the white parts of the cabbages, and roll up the leaves.
  • Step 8
  • Put the cabbage into a plastic bag and leave for 1 to 2 nights at room temperature. Store in the refrigerator. Wait for at least a week before eating.
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