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