No matter what you call it, this quarantine-friendly comfort dish uses some ingredients you probably already have in your pantry, and will make you feel cozy all year round. When PVC plastic hose or other low grade (non-food safe) plastic is used to store salt or to brine and wash the cabbage, it can cause that kind of smell. - 1 large roasting pan or tray for brining Always use clean spoon or tongs to take them out of the main container and pat down the kimchi in the container. 2. If you have made more seasoning than you need, you can freeze the seasoning. Perhaps, try to put less flour in the sauce or maybe apply less seasoning on the cabbages? If you are making a small amount and will be eating it in a week or two, you don’t have to cover with a plastic sheet. Also, for a deeper flavor, you can use kelp and shiitake mushroom broth (Just boil kelp and shiitake mushroom in water for 20 min or so.) Thank you, Morgan. Other raw seafoods such as squid and fish can be added as well. 3. When you bend a leaf of the napa cabbage backwards, it should be bent without breaking or resistance. Thanks for the recipe, but when i tried to make it.. my kimchi taste like flour :(!!!!! Because of the saltiness it doesn’t freeze hard even when it’s kept in the freezer. This may not be a bad thing, since kimchi is also famous for its health benefits. Can't find a kimchi container so I am planning to use a big glass jar with lid. Hope your kimchi turned out well. Brining time may vary depending on the temperature, the amount of salt and the type of napa cabbage used. - 1 kimchi container (earthenware, glass bottle, stainless or plastic container with a lid). Filtered water is best but tap water works OK. They really helped enrich my allergy-friendly dishes! Then leave them for another 5 hours (10 hours in total). And today finally I learnt somtething: I know why are you doing it in gloves.... We can say, we eat kimchi with kimchi. Repeat for each half. Anyway, thank you again so much and I LOVE your videos and cant wait to try all of your recipes!!! Optional Ingredients and Substitution Thanks so much! Thank you so much for responding. -Crazy Koreans. In terms of the ratio of anchovies and shimp sauce, it doesn't have to be 50/50, you can use any ratio or you can use just one kind. Hi Nimrod, some people put fresh prawns or squid between cabbage leaves when you make kimchi. Kimchi Seasoning Leftover Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. After a few trials, you will get it! 70 °F or 21 °C) for two days to get the fermentation going. Put the brined cabbabe/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl. Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Combination of dry and wet methods: Make salt solution (water: coarse salt=16:1) in a large enough bowl to fit a half napa cabbage. Take it off the heat and let it cool for at least 40 minutes. Hi! (1 large napa cabbages = 32 - 40 servings. Hi PatsyGayle Happy Mama, Kimchi last quite a while if kept well. Add comma separated list of ingredients to exclude from recipe. God bless you! Leave the liquid as it is. 1 part salt, 16 part water. Now a next portion cabbage is waiting in salt to continue preparation. I'm allergic to shellfish, gluten, and am also vegan, so I gave this version a try. You can find some of the most common kimchi recipes in my 15 easy kimchi recipes. I love noodle bowls and fish sauce! - 1 large bowl for seasoning