Kimchi With Fermented Shrimp and Pineapple

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READY IN: 2hrs
SERVES: 24
YIELD: 2 gallons
UNITS: US

INGREDIENTS

Nutrition
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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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