- prep time30 min
- total time 35 min
- serves 12
Chuck Hughes' tasty kimchi is a traditional Korean snack (or light meal) that everyone will enjoy.
1 large Nappa cabbage, cut into big chunks
12 cup cold water
¼ cup saltKimchi Paste
1 ½ cup water
¼ cup rice flour (you can replace by plain white flour)
2 Tbsp sugar
2 Tbsp red pepper powder
1 onion, chopped
3 garlic cloves, minced
1 inch of ginger, peeled
1 lemongrass stick, mincedKimchi
2 to 3 large cucumbers, cubed
5 scallions, minced
¼ cup fish sauce
2 Tbsp soy sauce
¼ cup chopped chive
1. Soak the cabbage in the brine (salt and water) and let sit in the refrigerator for 4 hours. Rinse thoroughly under cold water at least 3 times. Pad it down.Kimchi Paste
1. In a skillet, bring the water to a simmer and add the flour. Whisk over medium-high heat for 3 minutes. Add the sugar and continue to stir for one more minute. Remove from heat and set aside.
2. In a food processor, mix all the remaining ingredients. Add the flour mixture. Set aside.Kimchi
1. In a large bowl, mix the brined cabbage with all the ingredients of the kimchi. Add the kimchi paste and reserve in the refrigerator. Eat it fresh right after making it or wait 24 hours until it’s fermented.