Easiest Way to Cook Tasty Expats: If You Have Chinese Cabbage, Let's Make Kimchi

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Expats: If You Have Chinese Cabbage, Let's Make Kimchi

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We hope you got benefit from reading it, now let’s go back to expats: if you have chinese cabbage, let's make kimchi recipe. You can cook expats: if you have chinese cabbage, let's make kimchi using 13 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to prepare Expats: If You Have Chinese Cabbage, Let's Make Kimchi:

  1. You need 2 kg of Chinese cabbage.
  2. Use 120 ml of Korean coarse grind red chili pepper.
  3. Take 1 medium of bulb Garlic.
  4. Provide 50 grams of Ginger.
  5. Get 1/2 of Apple (or Asian pear).
  6. Take 1/3 large of Onion.
  7. Use 3 of to 4 stalks Green onion.
  8. Use 1/3 of Daikon radish.
  9. Use 3 tbsp of Sakura shrimp (or dried shrimp).
  10. Prepare 70 ml of Korean fish sauce.
  11. Take 1 tbsp of Flour (mixed with 3-4 times the amount of water and microwaved).
  12. Get 1 tbsp of Sugar.
  13. You need 8 grams of Dashi stock granules (I used kombu).

Instructions to make Expats: If You Have Chinese Cabbage, Let's Make Kimchi:

  1. Tear the cabbage into 4 or 6 pieces depending on their size. Add 40 g of salt to every kilo of cabbage, salting heavily on the white stems..
  2. Put the cabbage in a container large enough to hold them. Put a weight on top and leave overnight. I put on a large plate and placed filled water bottles on top..
  3. The next day, wring out the cabbage lightly, and let dry naturally..
  4. Blend the ginger, garlic, apple, and onion together into a paste (if you find it hard to form a paste, add fish sauce for liquid)..
  5. Cut the daikon radish into quarters and slice. Cut the green onions into 3 cm pieces. Cut the white parts in half lengthwise..
  6. Add the chili pepper, fish sauce, dashi stock granules, flour paste, daikon radish and green onion to the paste from Step 4..
  7. Push the paste in between the white parts of the cabbages, and roll up the leaves..
  8. Put the cabbage into a plastic bag and leave for 1 to 2 nights at room temperature. Store in the refrigerator. Wait for at least a week before eating..

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