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Cabbage Kimchi

Now that I have decided that I prefer cabbage kimchi to radish kimchi, it's time to make another batch. This time following more closely to the Korean recipes and not adding 'extras' like anchovy paste and gochujang.

My first attempt:
http://applechoc1.blogspot.sg/2017/09/spicy-pickled-cabbage-wongbok-ala-kimchi.html


This second attempt is still based on this recipe:
https://www.maangchi.com/recipe/yangbaechu-kimchi

700g of wongbok cabbage, cut into pieces
2 tablespoon of salt to 'marinate' the cut cabbage for 1 hour, then wash and dry (I used a salad spinner)
Half a carrot, grated
1 pack of green onions (100g)

Kimchi Marinade:
3 teaspoon of chili powder
2 cloves of garlic, minced
1 teaspoon of minced ginger
1 teaspoon of sugar
1 small apple, grated
Fish sauce, to taste (start with 2 tablespoons)
1 tablespoon of light soya sauce


Mixing the vegetables with the sauce. Apple grating for natural sweetness.

Over ambitious - squeezed all the kimchi into this ceramic bowl. Supposed to press them down, anyway.
I had a vague idea that the vegetables, especially the cabbage, will produce some liquid. But I had no idea how much that would be. I left this on the dining table overnight. In the morning, there was a puddle (about 6-7 in diameter) of sauce on the floor. Overflow.
1 Oct 2017: After taking out a portion for lunch. Now it fits better. I still placed this on a small plate to catch any overflow sauce.
I left the kimchi in room temperature for about 20 hours. Then, put it in the fridge.

16 Oct 2017: The taste has developed to be quite pleasant.
After so many days in the fridge, it is getting pickled.




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