Mellow kimchi🥬

🧂 Main ingredient

1. Vegetable raw materials

White Lettuce (Medium) 1 Head

¼ head radish (sliced line)

3-4 Japanese Scallions (2 Inch Slice)

Carrot ½ Head (Sliced Strands) - Adds Color and Natural Sweet Flavor

2. Ingredients for soaking salt

½ cup coarse sea salt

Clean water (enough to flood vegetables)

3. Ingredients for kimchi sauce water

2 tablespoons glutinous rice flour

1 cup water

1 tablespoon granulated sugar

Korean Cayenne Pepper (Goshugaru) ½ - 1 cup (but like very spicy)

10 cloves of ground garlic

1 tablespoon ground ginger

Chopped onion ½ head

Korean fish sauce or ¼ cup of real sea fish sauce

2 tablespoons of ground salted shrimp or Korean fermented fish (saeujeot)

🥬 steps made

Step 1: Soak the vegetables.

1.Slit the white lettuce longitudinally into 4 parts (no cut on the cone)

2. Sprinkle the coarse salt between the leaf layers throughout.

3. Soak for 4-6 hours until the vegetables are soft and flexible.

4. Rinse the salt with clean water 2-3 times, then rest to clean the water.

Step 2: Make kimchi sauce water

1.Set a pot, add 1 cup of water + 2 tablespoons of glutinous rice flour, stir to melt.

2.Boil until thickened to resemble glutinous rice glue → turn off the light

3. Add sugar, dissolve and set aside to cool.

4. Cold enough, add Korean cayenne pepper, garlic, ginger, onion, fish sauce and crushed salted shrimp. Stir well until smooth sauce.

Step 3: Mix vegetables with sauce.

1. Put radish, carrots and onions in a bowl.

2. Pour kimchi sauce around.

3. Then apply to each white lettuce until the whole head.

Step 4: Ferment kimchi

1.Bring the mingled kimchi and put the container (glass dozen or box with lid)

2. Press tightly to chase the air

3. Cover to ferment at room temperature for 1-2 days (depending on air - if hot, sour quickly)

4. At the onset of a slightly sour and bubbly smell, it is fermented at

5.Put it in the refrigerator to stop fermentation - it will be stored for weeks.