Kimchi

How do you make kimchi?

1. Wash the Chinese cabbage well and cut it into four quarters by cutting it four times in length. You can also cut the cabbage into small pieces. This makes salting and applying the spices a bit easier. I think this is a nice method to use, because you can quickly make a snack out of it.
2. The next step is to salt the Chinese cabbage, which will lose the vegetable moisture and will shrink. Grab a large pan or bucket that fits all cabbage. Take the quarters of Chinese cabbage and sprinkle salt between each leaf and place it in the pan or bucket. When you have cut the Chinese cabbage into small pieces, put all the pieces of cabbage in the pan or bucket and sprinkle the salt over it, after which you mix it well. Then you follow the same steps as the normal method of preparation.
3. Switch the upper and lower pieces of Chinese cabbage together during the salt. Because of the water that is released, the bottom pieces will be salter. Therefore, turn the cabbage at least 4 times every half hour, so this takes 2 hours.
4. In the meantime you can already cut the Korean radish and carrot into strips and the bosing onions in small rings. Then you bring the (rice) flour, water and sugar to the kook In a saucepan until it slowly becomes a thick porridge. As soon as the mixture gets thick, you can remove it from the heat and let it cool. 
5. Grind the ginger, garlic and onion in one food machine Finely chop the spices with a knife. When the porridge has cooled, you can add the spices in this together with the GoChugaru (Korean hot pepper flakes). Mix it well and then also add the sliced ​​vegetables to the mixture. 
6. Have you turned the cabbage at least 4 times, every half hour? Then the Chinese cabbage has become a bit softer and more flexible. Rinse the cabbage at least twice so that it is no longer so salty, and let it dry in a colander. 
7. If you have cut the cabbage into four quarters, you apply a layer of the mixture between each leaf. Use gloves for this, because the Kimchi mixture gives a lot of it! Then fold the cabbage a little double and place it in a well -lockable cling bin or pot, such as a preserving jar. If you have cut the cabbage in beforehand, you can easily mix the pieces of cabbage with the spice mixture.nu you can save it or immediately enjoy the kimchi!   Serving tip: Sprinkle some sesame seeds on the Kimchi for an extra tasty taste.