Usuba
Spicy Beijing Cabbage Kimchi
Korean spicy appetizer made from napa cabbage with red chili pepper, ginger, and fish sauce. You can substitute regular cabbage for napa cabbage. It ferments for two days at room temperature, then it is ready to serve or store in the refrigerator.
- Total
- 60 min
- Standard serving
- 81.8 g
Ingredients
Total 14- Napa cabbage
0.17 pcs - Salt
6.67 g≈ 1.5 tsp - Water
20.83 ml≈ 1.5 tbsp - Rice flour
0.9 g≈ 1/4 tsp - Brown sugar
1.056 g≈ 1/4 tsp - Daikon
16.67 g≈ 1/3 slice - Carrot
8.33 g - Green onion
1.67 g≈ 1 tsp - Garlic
3 g≈ 1 clove - Ginger
0.83 g - Onion
8.33 g≈ 1.5 clove - Fish Sauce
4.95 ml≈ 1 tsp - Salted shrimp
0.17 tbsp - Korean chili pepperмолотый · красный
8.33 g≈ 2 tsp
Instructions
- 1
Step 1
Prepare all necessary ingredients.
- 2
Step 2
Cut the cabbage at the base in half, then tear it into two halves. Cut each half at the base a couple of centimeters so that the leaves remain attached to the base.
- 3
Step 3
Generously salt the cabbage between the leaves, using more salt in areas with thick leaves.
- 4
Step 4
Place the cabbage in a bowl of water so that it is completely covered. Leave for 2 hours, turning every 30 minutes.
- 5
Step 5
Mix water with rice flour in a small saucepan.
- 6
Step 6
Cook over low heat, stirring, for 10 minutes. Add sugar, stir for another minute, then remove from heat and let cool.
- 7
Step 7
Cut carrots and daikon into julienne strips.
- 8
Step 8
Chop the green onions. Blend the garlic, onion, and ginger in a blender.
- 9
Step 9
Mix the cooled rice porridge with fish sauce and minced garlic, onion, and ginger. Add salted shrimp and red pepper. Stir with a wooden spoon until smooth. Add julienned carrots and daikon, chopped green onions. Mix well.
- 10
Step 10
Rinse the cabbage in clean water, dividing the halves into quarters.
- 11
Step 11
Cut off the bases. Coat each cabbage leaf with sauce, fold in half and pack tightly in a container with a lid.
- 12
Step 12
Leave at room temperature for 2 days. The cabbage will begin to ferment. After that, serve or store in the refrigerator.
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