The Stanton Family Kimchi
Prep your cabbage Remove the green outer leaves, wash and then tidy up the ends before halfing
1
First up we brine, we always dry brine. If anyone tells you wet brining is better unfriend them
2
Rub sea salt inbetween each leaf paying special attention to the white storky parts and outside
3
Leave these to one side for at least 8 hours. Drain and pat dry on the outside.
4
About 3 hours before the end of your brining you need to rehydrate your guchugaru
5
Pulse your ginger and garlic in a blender and cut your spring onions into batons
6
Lastly combine rice flour & water in a pan to create something a little looser than wallpaper paste
7
Mix your wall paper paste with the guchugaru, ginger, garlic and scallions and add some fish sauce
8
Liberally work your paste mix into the cabbages
9
Get it into every nook and cranny & use the outer most leaf or two to wrap the whole thing togethe
10
Squeeze all of your cabbages into a jar. We always leave an inch at the top for it to breath
11
Just look at that thing of beauty
12
Lastly cover with a muslin and keep somewhere dark and cool for a few days or weeks if your brave
13
Thanks for watching 😊
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