Korean Temple Food Week
Recipes

Side dishes

Kimchi

Fermenting

Traditional Kimchi

Ingredients

· 2 Heads of Cabbages

· 200g White Radish

· 60g Ginger

· 3C Red Chili Powder

· 2T Red Chili Seed Powder

· ½C Traditional Soy Sauce

· 2C Glutinous Rice Porridge

· Korean Raspberry Extract ½C

· 20g Green Sea Fingers

· ½C Cooked Soybean

Directions

1

Remove the bases of the green sea fingers and chop.

2

Mash the fully cooked soybean and set aside.

3

Grate the reddish and ginger.

4

Mix in a large bowl the glutinous rice porridge, red chili seed powder, red chili seed powder, prepared green sea fingers, prepared soybean, soy sauce and Korean raspberry extract. Season the mixture using salt.

5

Rest for about 2 hours and mix with the salted cabbages with hands.

6

Add good amount of sea salts to the water for a brine.

7

Vertically cut the cabbages into halves and make cuts on the roots. Fully soak the prepared cabbages in the above brine for a few seconds and set aside.

8

Put sea salts into between leaves; even more on the stems. Rest for about 3 to 12 hours.

9

Put hands into the cuts made on the roots, tear, remove excess brine and put the prepared seasoning base between leaves.

10

Cover a cabbage using the outermost leaf, repeat until treating all cabbages, and put them into the container.

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