Kimchi With Fermented Shrimp and Pineapple
Ready In: 2 hrs
Serves: 24
Yields: 2 gallons
Ingredients
- 2 cups water
- 2 tablespoons sweet rice flour
- 2 tablespoons brown sugar
- 1 -4 head cabbage
- 2 cups daikon radishes, juliened
- 1 cup carrot, juliened
- 8 green onions
- 1 cup chinese chives
- 1⁄2 cup garlic clove
- 2 teaspoons ginger
- 1 medium onion
- 1⁄2 fish sauce
- 1⁄4 cup salted shrimp (saeujeot)
- 2 cups hot pepper flakes
- 1⁄2 cup pineapple chunk
Directions
- In a pot combine two cups of water and the two tablespoons of rice flour, bring to a simmer and then add the sugar. Cook for one more minute stirring and then remove from the heat.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, hot pepper flakes, and pineapple. Mix well until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions). Mix well.
- Salt cabbage leaves, one cup of salt for every six pounds of cabbage. Turn every half hour until they have let out a good bit of water.
- Rinse the leaves two or three times and then gently cover them in the sauce.
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