Usuba
Spicy Cabbage Kimchi
A fermented appetizer with a sharp taste and aromatic paste made from garlic, ginger, and fish sauce. Rice flour in the composition helps the paste coat the cabbage evenly. The dish is ready to eat immediately after preparation or develops a more rich flavor after fermentation at room temperature.
- Total
- 30 min
- Standard serving
- 141.2 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the cabbage into pieces about 5 cm long and place in a large bowl.
- 2
Step 2
Add a glass of cold water and salt. Mix well and knead with your hands so that the cabbage becomes salted. Leave for 10 minutes.
- 3
Step 3
In a saucepan, mix 300 ml of cold water with rice flour using a whisk. Place over medium heat and warm, stirring constantly, for 10 minutes until thickened.
- 4
Step 4
Mince the garlic, cut the green onions into rings. Cut the carrots and daikon into thin julienne or grate them using a Korean grater.
- 5
Step 5
Mix rice jelly with fish sauce, garlic, ginger, sugar, green onions, carrots and daikon. Add chili flakes to taste.
- 6
Step 6
Rinse the cabbage a couple of times in cold water and drain.
- 7
Step 7
Thoroughly mix the kimchi paste with the cabbage, ensuring the mixture evenly coats each piece.
- 8
Step 8
Transfer the kimchi to a container, jar, or plastic bag.
- 9
Step 9
Press the top part of the kimchi with your hands to minimize contact with air.
- 10
Step 10
Kimchi is ready to eat immediately as a spicy salad. For a more intense flavor, leave it at room temperature — fermentation will begin in a few days.
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