Kimchi

• jumlah masa: 3 hours

Bahan-bahan

2 Napa cabbages

1 white onion

Green onions (optional)

Korean chives (optional)

1 head of garlic

About 3 inches of ginger

2 TB Anchovy sauce

4 TB Fish sauce

2 TB Salted shrimp

2 russet potatoes (mashed)

1/2 Korean pear

1-1.5 cup Gochugaru

Optional: honey for some sweetness

Arahan

Cut up Napa cabbages into quarters tossing base of the stems

Cut up green onions, radishes or chives as supplements (optional)

Salt the Napa cabbages generously in a large bowl with some water

Leave to brine for 2 hours and then rinse thoroughly

Dry the Napa cabbages in a strainer or salad spinner

Mash 2 potatoes in a bowl and set aside

In a blender, mix the garlic cloves, white onions ginger.

Add fish sauce, salted shrimp and anchovy sauce to taste then blend again

Combine the paste, mashed potatoes and gochugaru together until it’s all one color

Taste for spice and saltiness and add more gochugaru & fish sauce as needed

Toss in Napa cabbages and mix well

Transfer to kimchi container to ferment at room temperature for 1-2 days, then put in refrigerator