Body
Instructions
- Cut the cabbage into quarters, and then cut each quarter in half lengthwise and cut out the core. Lay each cabbage segment flat, then quarter into sections about 1 inch wide by 6 inches long. If some of the leaves are too wide, cut them to approximate proportions. In a large bowl, toss the cabbage with the salt and set aside to brine for 1 hour and 15 minutes. Rinse off the salt in a bowl of cold water and let the cabbage leaves drain in a colander for 20 minutes.
- To make the seasoning paste, in a mini food processor fitted with a metal blade, purée the shrimp, porridge, anchovy sauce, stock, garlic, ginger, and sugar. Transfer the mixture to a bowl and add 1/4 cup of the chile pepper flakes and mix by hand. Let the seasoning paste sit for 15 minutes to let the flavors combine.
- In a large bowl, toss the cabbage, onion, green onions, and chives with the remaining chile pepper flakes until the chile pepper flakes lightly coat the vegetables. Add the seasoning paste and oysters and mix until evenly distributed. Pack tightly into a 2-quart container, cover, and set aside for up to 2 days at room temperature. Then move the container to a refrigerator. You can also eat the kimchi immediately, but I prefer the slightly aged, fermented taste. As it ferments, cabbage will expand, so be sure to place the jar on a plate or in a bowl to catch the overflow.
Notes
Sweet Rice Flour Porridge from 'The Kimchi Cookbook'[br]Ingredients[br]serves makes 1 cup, active time 5 minutes, total time 20 minutes[br]• 1 cup water, divided[br]• 2 tablespoons sweet rice flour[br]Procedures[br]1. Prepare an ice bath. In a small saucepan, bring 3/4 cups of water to a boil. Meanwhile, dissolve the sweet rice flour in the remaining 1/4 cup of cold water. Whisk the flour mixture into the boiling water and stir for 15 to 30 seconds until the mixture thickens and resembles white school glue. Remove from heat, set in ice bath to cool and allow to come to room temperature, stirring, 5 to 10 minutes. If making ahead, transfer the mixture to a container and refrigerate until needed. Sweet rice-flour porridge will keep for up to 3 days, refrigerated.