Mr. N's Kimchee Base

Recipe by Akikobay
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
  • 4
    garlic cloves, minced (large)
  • 2 -3
    teaspoons salted shrimp (find in jars at the Korean grocers)
  • 2
    tablespoons fish sauce (preferably a Thai brand)
  • 5
    tablespoons korean hot red pepper (don't substitute this)
  • 2
    tablespoons sugar
  • 2
    tablespoons ginger juice (grated ginger squeezed to get the juice)
  • 2
    pieces salted anchovies (again, find this in jars at the Korean grocers)
  • 1
    napa cabbage (large, washed and cut into bite-sized pieces)
  • 14
    cup salt (scant)
  • 1
    bunch green onion (washed and sliced into 2 inch lengths)
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DIRECTIONS

  • Combine first 7 ingredients in a bowl and refrigerate.
  • Put the napa cabbage in a large bowl.
  • Stir and rub the scant 1/4 cup of salt onto the napa cabbage.
  • Press overnight until the liquid rises out of the napa cabbage -- don't add water and don't drain.
  • To press, use a lid that is smaller than the bowl you are using and put some sort of weight on the top.
  • Add TO TASTE the kimchee base that you prepared the night before to the napa cabbage and its liquid.
  • Mix in the green onions, if desired.
  • Refrigerate and serve the next day.
  • The base can be used for cucumbers instead of napa cabbage, following the directions above but substituting cucumbers instead.
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