Ingredients /nutrition
- 2 heads Chinese cabbage, cut lengthwise in half
- 300 g sea salt
- 100 g Korean preserved prawns
- 80 g chili powder
- 100 g peeled and chopped onion
- 2 tbsp salt
- 1 3/4 tbsp sugar
- 7 cloves minced garlic
- 2.5 cm knob ginger, minced
- 1 julienned white radish
- 5 chopped scallions
Methods / instructions
- Season cabbage with salt and set aside for 4 1/2 hours.
- Rinse cabbage and drain well. Set aside.
- Process preserved prawns, chili powder, onion, salt, sugar, garlic and ginger until smooth.
- Mix paste with radish and scallions.
- Pack mixture with cabbage and store in airtight containers or kimchi jars.
- Store in room temperature for 2 hours before refrigerating.
- Ready to use.
Servings: 12
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