Stuffed Kimchi

For the kimchi, remove the cabbage stalks and cut the cabbages into quarters of the same size.

Prepare a salt solution from 10 cups of water and one cup of salt and soak the cabbages in it for about 2-3 hours. When the cabbage has taken the taste of salt and it has become a bit loose, rinse it thoroughly with cold water and drain it.

While the cabbages are soaking in the salt solution, boil the 1/2 cup sweet rice flour with 1/2 l cold water. Cook over high heat until boiling, then cook over low heat for another 5 minutes, stirring constantly. Cool the prepared sweet rice mixture in the refrigerator. The sweet rice flour can be substituted with wheat flour.

Cut the radish into narrow strips and both spring onions into narrow rings. Mince the garlic and ginger.

Mix the chili powder well with the cooled sweet rice mixture. Add the sliced radish and mix until the whole mixture turns red.

Then add the garlic, spring onions, ginger, shrimp sauce, young onion, 1 tsp sugar and salt and mix all the ingredients thoroughly.

Spread the stuffing evenly on the cabbage leaves.

Place the stuffed cabbage in a large plastic container and let it mature at room temperature for a whole day first. Then store in the refrigerator.

Before serving, cut the kimchi into bite-sized

Preparation Tip:

In the preparation of kimchi is very important to observe the appropriate salt ratio. Therefore, you should taste the filling before placing it in the cabbage leaves. It must be a little salty to be pleasantly sour after fermentation.

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