Usuba
Korean-style Beijing cabbage kimchi
A spicy fermented dish with a distinctive pungent flavor. Cabbage is marinated in a paste made from red chili peppers, garlic, ginger, and fish sauce, then undergoes natural fermentation. Serves well as an appetizer or side dish to rice and meat dishes.
- Prep
- 2880 min
- Cooking
- 120 min
- Total
- 3000 min
- Standard serving
- 549.6 g
Ingredients
Total 13- Napa cabbage
330 g≈ 2/3 bunch - Daikon
50 g≈ 1 slice - Carrot
17 g - Salt
32.5 g≈ 2 tbsp - Sticky rice flour
7.5 g≈ 2 tsp - Water
0.33 - Sugar
3.96 g≈ 1 tsp - Garlic
9.99 g≈ 3.5 clove - Grated ginger
1.733 g≈ 1/3 tsp - Onion
25.5 g≈ 5 clove - Fish Sauce
20 ml≈ 1.5 tbsp - Korean chili pepperмолотый · красный
33.75 g≈ 2.5 tbsp - Green onion
16.67 g≈ 1.5 pcs
Instructions
- 1
Step 1
Cut the cabbage heads in half lengthwise. Dip in water, salt between the leaves and leave for 1.5 hours.
- 2
Step 2
Prepare the kimchi paste. In a saucepan, mix water with flour, bring to a boil, reduce heat and simmer for 10 minutes until it reaches a jelly-like consistency. Add sugar, fish sauce, red pepper, green onions, minced ginger, onion and garlic. Cut daikon and carrot into thin strips, add to the remaining ingredients. Mix thoroughly.
- 3
Step 3
Rinse the cabbage under running water, washing away all the salt. Let the water drain. Carefully preserving the shape of the leaves, coat each one with the prepared paste.
- 4
Step 4
Transfer the cabbage heads to a deep container, cover with a lid, and leave at room temperature for 1.5–2 days. Bubbles should appear on the surface — this is the fermentation process. During this time, the cabbage will reduce in volume and release a lot of liquid.
- 5
Step 5
Transfer the cabbage to glass jars together with the brine. Cover with a lid and place in the refrigerator.
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