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

How to Royal Yummy Expats: If You Have Chinese Cabbage, Let's Make Kimchi Delicious, fresh and tasty.

Expats: If You Have Chinese Cabbage, Let's Make Kimchi. Expats: If You Have Chinese Cabbage, Let's Make Kimchi Hello everybody, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, expats: if you have chinese cabbage, let's make kimchi. It is one of my favorites.

In this way, when the kimchi is made, you will have large pieces of cabbage that you can cut as you like to consume.

Spread the coarse salt all over the cabbage, smear on the outside and put salt between the leaves, carefully separate the leaves and add salt.

Roughly clean the cabbage and remove any bad leaves.

You can have Expats: If You Have Chinese Cabbage, Let's Make Kimchi using 13 ingredients and 8 steps. Here is how you cook that.

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

1. It’s 2 kg of Chinese cabbage.

2. You need 120 ml of Korean coarse grind red chili pepper.

3. You need 1 medium of bulb Garlic.

4. You need 50 grams of Ginger.

5. Prepare 1/2 of Apple (or Asian pear).

6. It’s 1/3 large of Onion.

7. You need 3 of to 4 stalks Green onion.

8. Prepare 1/3 of Daikon radish.

9. Prepare 3 tbsp of Sakura shrimp (or dried shrimp).

10. You need 70 ml of Korean fish sauce.

11. You need 1 tbsp of Flour (mixed with 3-4 times the amount of water and microwaved).

12. It’s 1 tbsp of Sugar.

13. Prepare 8 grams of Dashi stock granules (I used kombu).

Cut it into two or four pieces.

Spread kosher salt evenly on the leaves.

Do a little message and make sure all parts are well coated with salt.

Add cabbage and coat with seasoning mixture.

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

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..

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..

3. The next day, wring out the cabbage lightly, and let dry naturally..

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)..

5. Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise..

6. Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4..

7. Push the paste in between the white parts of the cabbages, and roll up the leaves..

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..

Pack the seasoned cabbage into a large airtight jar with lid.

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.

Try to separate the cabbage layers.