Koryo-saram Kimchi

备料

配料

做法

分步操作

1. 1

   Cut the napa cabbage into bite-sized squares, about 3-4 cm wide.

   约 5分钟

   烹饪提示： Removing the tough core at the base of the cabbage will make the pieces more tender.

2. 2

   Place the cabbage in a large bowl, sprinkle with the salting salt, and toss well to coat everything evenly.

   约 2分钟

3. 3

   Let the cabbage sit for 30 minutes to draw out moisture, tossing it once halfway through.

   约 30分钟

   烹饪提示： The cabbage will wilt significantly and release a pool of water at the bottom of the bowl.

4. 4

   While the cabbage rests, julienne the carrot and finely mince the garlic.

   约 10分钟

5. 5

   After resting, rinse the cabbage thoroughly in a colander under cold running water to remove the excess salt.

   约 3分钟

6. 6

   Squeeze the cabbage firmly in small handfuls to remove as much water as possible, then return it to the dry bowl.

   约 5分钟

   烹饪提示： Getting the cabbage as dry as possible helps it absorb the dressing and prevents a watery final product.

7. 7

   Add the julienned carrot to the bowl with the squeezed cabbage.

   约 1分钟

8. 8

   In a separate, small heat-proof bowl, combine the minced garlic, gochugaru, ground coriander, sugar, and the dressing salt.

   约 2分钟

   烹饪提示： Make sure the bowl is heat-proof, as you will be adding very hot oil.

9. 9

   Heat the neutral vegetable oil in a small saucepan over medium-high heat until it is shimmering and very hot.

   约 4分钟

   烹饪提示： You can test if the oil is ready by dropping a tiny piece of garlic in; if it sizzles instantly, the oil is hot enough.

10. 10

    Carefully pour the hot oil over the spice mixture. It will sizzle and become very fragrant.

    约 1分钟

    烹饪提示： Pour slowly and stand back slightly to avoid any splatters.

11. 11

    Immediately stir the white vinegar into the hot oil and spice mixture to create the dressing.

    约 1分钟

12. 12

    Pour the dressing over the cabbage and carrots.

    约 1分钟

13. 13

    Using gloved hands or two large spoons, mix everything together until the vegetables are evenly coated in the dressing.

    约 2分钟

    烹饪提示： Using gloves is highly recommended to protect your hands from the chili and to mix more thoroughly.

14. 14

    Let the kimchi marinate at room temperature for at least 1 hour before serving to allow the flavors to meld.

    约 1小时

    烹饪提示： For a deeper, more developed flavor, you can refrigerate it for several hours or overnight before eating.