Tame Kimchi Recipe (Mildly Spicy Korean Sauerkraut)
This tame kimchi recipe is a more balanced type of kimchi prepared with napa cabbage and carrots. If you are wondering how to make kimchi; After salting and draining the water, you just need to mix it with garlic, ginger, hot sauce, rice vinegar and a little sugar and let it rest. Kimchi ingredients are simple, steps are short and practical.
Ingredients
1. Ingredients
2. 1 1/4 - 1 1/2 napa cabbage (in large pieces)
Step-by-Step Method
Salt the cabbage and drain it
Place the Napa cabbage in a large bowl. Sprinkle coarse salt on it and rub it with your hand for 2-3 minutes. Let it sit for 30-45 minutes; Stir occasionally so that the leaves soften.
Chop the vegetables
Finely chop the red onion, julienne the carrots. When the cabbage becomes soft, pour out the running water, shake the vegetables briefly in a strainer and drain the excess water thoroughly.
Mix the sauce
Mix sea salt, garlic, grated ginger, chili sauce, sugar, rice vinegar and oil in a bowl. If it becomes thick, add a little water and make it fluid.
Blend the kimchi
Combine cabbage, carrots and onion with the sauce in a large bowl. Wear gloves and mix as if kneading for 1-2 minutes, making sure that each leaf is thoroughly coated.
Rest and store
Press the mixture into a clean glass jar; Leave a little space at the top. Leave it at room temperature for 6-12 hours and taste it, then close the lid and put it in the refrigerator. Its flavor sets in 1-2 days.