Korean Kimchi

• 2 big napa cabbage, cut in half or quartered 
• 1 carrot, julienned
• 1 daikon, julienned
• 5 green onions, thinly sliced diagonally
• sea salt

For the rubbing paste, you will need:
• 2 cup korean red hot pepper powder or less if you don't like spicy
• 1 cup garlic
• 1 medium onion
• 1 tbsp grated ginger
• 1/4 cup fish sauce
• 1 korean pear

1. Salt every layer of the cabbage. Turn over every 30 minutes to salt evenly. After 2-3 hours, rinse the cabbage 3 times. Drain, and set aside.

2. To make the rubbing paste, blend the garlic, onion, ginger, and korean pear with a food processor. Sometimes I use apple to replace the pear. Combine the mixture with fish sauce, red pepper powder, carrot, daikon radish, and green onion.

3. Rub the paste onto every layer of the cabbage, then roll up. Put in an air tight container. Wait until it's fermented, usually take one or two days. Keep refrigerated once it's fermented

*) You will need 2 cups of water, 2 tbsp sweet rice flour, and 2 tbsp of sugar, cook until translucent

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