Chinese Cabbage Kimchi Recipe - Kimchi Spice Mixture Recipe

	Chinese Cabbage Kimchi Recipe

	Kimchi Spice Mixture Recipe Chinese Cabbage Kimchi Recipe or Kimchi Spice Mixture Recipe is one of the most famous kimchi recipes that showcases a classic kimchi dish that is consist of Chinese cabbage, chives, daikon radish and leek which is then seasoned with chili, garlic and ginger. Kimchi is a fermented vegetable condiment Korean cuisine that is served will most Korean meals. Chinese cabbage kimchi is also known as the winter kimchi in Korea and the salting process is a vital part in preparing this Chinese cabbage kimchi dish. Ingredients for Chinese cabbage kimchi recipe 1 1/4 kg of Chinese cabbage 2 liters water 200 g sea salt Ingredients for kimchi spice mixture recipe 240 g daikon radish sliced into 5 cm strips 100 g Chinese chives sliced into 5 cm length 1/2 thinly sliced diagonally leek 3 1/2 tablespoons fish sauce 3 1/4 tablespoons crushed garlic 3 1/2 tablespoons glutinous rice flour 1/4 tablespoon sugar 10 tablespoons ground red pepper 360 ml water 2 1/4 cm peeled and crushed ginger How to make Chinese Cabbage Kimchi wash Chinese cabbage with running water separate two outer leaves and put aside halve the Chinese cabbage lengthwise rub 70 g of sea salt onto the leaves of the cabbage put cabbage in a container put in the balance of the salt and water into the container place a heavy object on top of the cabbage to weigh down the cabbage make sure cabbage is immersed in the salt water soak cabbage for five hours or until the stems become soft to make kimchi spice mixture, heat glutinous rice flour with water in a saucepan stir evenly until the glutinous rice flour paste thickens set aside to cool once cooled, transfer glutinous rice flour paste to a mixing bowl add fish sauce, garlic, ginger, red pepper and sugar to the mixing bowl mix well add chives, daikon and leek mix well and set aside remove cabbage from salt water wash with tap water shake the two halves of the cabbage in a container filled with tap water to remove salt take out and squeeze the cabbage firmly to remove ant excess water set aside to drain rub kimchi spice mixture on to the cabbage press the leaves of the cabbage together and transfer to a airtight container top with the two outer leaves allow kimchi to stand in a cool place overnight put the Chinese cabbage kimchi into the fridge the next day

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