Method :
Nape Cabbage Preparation - Turn the
cabbage upside down and cut through the root end about a quarter of the
way. Rip the cabbage in half the rest of the way until there are two
separate halves. Repeat this process with each half (at this point you
should have 4 equal-sized pieces of cabbage). Wash under running water.
Put the cabbage in a large bowl and sprinkle the salt evenly over the
cabbage leaves. It is a good idea to lift up some of the bigger leaves and
sprinkle the salt between the leaves. Pour in enough water to cover the
cabbage. Leave overnight (6-8 hours). Drain and wash each quarter of
cabbage under running water 2-3 times and then put them in a colander to
drain for about 30 minutes.
Making the Kimchi - Prepare the sauce by combining all the sauce
ingredients in a large bowl. Stir to mix together. Then, add the mustard
leaves, watercress, chives, radishes and scallions to the sauce and mix
well. Put one of the cabbage quarters in the bowl and spread the sauce
mixture between each leaf and around the outside. Repeat for the rest of
the cabbage. Put the stuffed cabbages in a container. It is important to
have the cabbage facing upward to keep the ingredients within the cabbage.
Make sure to fill up only 80% of the container to avoid any overflow when
the kimchi goes through the fermenting process. Put all the cabbages and
the rest of the sauce in the container and close the lid.
Enjoying Poggi Kimchi - Poggi Kimchi can be eaten right away if
desired. But the taste changes over time, and many Koreans prefer to let
it ferment before eating it. To quicken the fermenting process, leave it
at room temperature for 36 hours. After this, the kimchi must be kept in
the refrigerator at all times. Kimchi can be kept up to 6 weeks in the
refrigerator. When serving kimchi, make sure to cut off the root end and
discard.
(The
traditional Korean Kimchi)
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