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Cut the cabbage lengthwise and separate it with your hands. Then cut into quarters, then chop into bite-size pieces. Place in the big bucket and wash few (3-4) times to get it really clean. Prepare salt water, add 1/4 cups of salt with about 6 cups of water. Pour it over the cabbage and start mixing and turning your cabbage every 20-30 minutes for the next 1 1/2 to 2 hrs.
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Make porridge by mixing water with sweet rice powder/flour on a medium temperature. Stir until it becomes a thick and smooth texture. Take it off the stove and set aside to cool down.
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While cabbage Brin and porridge is cooling off, start with the sauce.
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Julienne white radish, a large carrot, chop scallions, chives, scallions, brine shrimp and set aside
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On the other side, roughly chop onion, peel garlic and use whole cloves, slice peeled pear and ginger. Put it in the food processor with sugar, oyster sauce, and (optional if allergic or vegan), add 1/2 cup of water and process until well combined. Add salt only if necessary to taste or more oyster sauce.
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Add Chili powder (gochugaru) in cooled porridge, stir, then pour the sauce (from the step 5.) out of the food processor in the porridge. Stir again very well and mix in with Julienne vegetables. Set aside until ready to be used.
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Once the Cabbage brained for at least hour and a half, wash a few times under cold water, drain really well and dry the bowl/bucket, then place cabbage back to the dry bowl/bucket. Cabbage will have a balance between sweetness and saltiness, it will get a bit softer, but still firm/crunchy enough.
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Now the final step after washing the salt water off. Pour the sauce and other vegetables over the cabbage. Gently mix with your hands, massage it (use gloves).
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Put it into airtight containers, but try to press down the cabbage because of the air.
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Leave it in the room temp for 2-3 days, then place it in the fridge (the best if you use a glass container or a large jar/s)
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After 7 days you will already have bit fermented cabbage and Kimchi juice will start to appear. But I love one after a month or so for salads, 3 months and after it's perfect for stews.