Our protagonist today? NOT YOUR MOTHER’S KIMCHI. A perfect option if you like cabbage-based side dishes, with a sour and fermented touch.
I’m not going to lie, it may take a while to prepare, but it will be worth the wait – in fact! You’ll be licking your fingers when you get a taste.
Start by cutting the cabbage into quarters and then cut each of them in half, and so on until you have sections no larger than 3 cm.
Pour the cabbage into a large bowl and add the salt and let the mixture brine for an hour. After this time rinse the cabbage leaves with a little cold water and let them drain for 25 minutes.
For the paste add in a blender or food processor the shrimp, anchovy sauce, garlic, broth, sugar and ginger and let it work until you get a puree.
Pour the above mixture into a bowl and add some chili flakes (at least half) and continue mixing, and let the paste stand for about 20 minutes.
In another bowl add the onion, cabbage, spring onion, remaining chili flakes and green onions, make sure the chili flakes cover all the vegetables.
Then store the result in an airtight container for 48 hours at room temperature, and when the hours are up, it will be ready.
Ingredients
Directions
Start by cutting the cabbage into quarters and then cut each of them in half, and so on until you have sections no larger than 3 cm.
Pour the cabbage into a large bowl and add the salt and let the mixture brine for an hour. After this time rinse the cabbage leaves with a little cold water and let them drain for 25 minutes.
For the paste add in a blender or food processor the shrimp, anchovy sauce, garlic, broth, sugar and ginger and let it work until you get a puree.
Pour the above mixture into a bowl and add some chili flakes (at least half) and continue mixing, and let the paste stand for about 20 minutes.
In another bowl add the onion, cabbage, spring onion, remaining chili flakes and green onions, make sure the chili flakes cover all the vegetables.
Then store the result in an airtight container for 48 hours at room temperature, and when the hours are up, it will be ready.
Umami Sabor Conclusion
See? It’s very easy to prepare Kimchi. But, there are certain things you need to keep in mind. For example, the brand of chili you buy, because there are some hotter than others.
You must pay attention to the amount of spices you add, to avoid the result to be too heavy.
The protagonist of this dish is the napa cabbage. A food that has earned a place in our kitchens, as it has become the perfect complement to many salads.
Besides that, cabbage or cabbage helps us to keep our blood pressure stable, is low in fat and contains vitamins A and C.
It also lowers cholesterol levels and strengthens our digestive system, so it’s perfect.
And since I know you like to cook, I invite you to take a look at the secret recipe of the SALSA HIDDEN VALLEY RANCH.
Umami Sabor Tips for NOT YOUR MOTHER’S KIMCHI, secret recipe
I have seen that some people add oysters. Actually this is optional, I didn’t do it and still the flavor fascinated me and I’m sure you will like it too.
You can eat the Kimchi either after two days, or if you want a slightly fresher result you can keep it in the refrigerator for about 40 minutes.
This will give it a more fermented and aged touch.
You should store it in a jar and the jar in another container, because when the cabbage ferments it expands, so you will avoid a mess in the refrigerator.