@CoachFoodie

2 weeks ago

Ingredients: 1kg chinese cabbage/pechay baguio About 1 cup to 1 1/2 cup Kosher or rock salt for salting Kimchi marinade: 1 cup water 1/4 cup rice flour 1 large apple or pear 1 large onion 12-15 cloves garlic 1 inch knob ginger 1/3 cup fish sauce 2 cups coarse gochugaru (1 1/2 cup if you want it less spicy) 1 1/2 cup julienned radish 1 1/2 cup julienned carrot 1-2 cups chives or green onion Instructions: For pechay: remove undesirable outer layer with black spots or wilted leaves. Cut in quarters long ways Clean thoroughly and salt pechay. Make sure to salt each layer of leaf especially the stems. Set aside for 30 minutes to one hour until desired saltiness. Once done salting it should be bendable and should taste a bit salty Veggies: Julienne carrots and radish, chop green onions, pear or apple, onion and ginger and peel garlic cloves Kimchi paste: whisk together rice flour and water, transfer to a pan and cook over medium heat and stir continuously until it reaches a paste like consistency. Let it cool In a blender or food processor, add pear, onion, ginger, garlic, fish sauce and half of the gochugaru. Blend well Transfer mixture to the bowl with cooled rice flour paste, along with the green onion, carrot, radish and the rest of the gochugaru and mix everything together Rinse pechay 3 times making sure there's no excess salt left. Drain any excess water as best as you can, you can also gently squeeze each pechay to remove water Wear with gloved hands and rub marinade to each leaf working with one quarter at a time, repeat with the rest of the pechay Use sterilized glass containers to pack kimchi tightly, but do not overcrowd to make room for burping during the fermentation process. You can enjoy the kimchi fresh or ferment up to 2 days or until desired fermentation stage

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