Cabbage Kimchi with pepper seeds
Rare cabbage kimchi using chili pepper seeds. More flavorful, less spicy and slightly sweet. Unusual but you will love it.
- Prep time
- 6 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cabbages
- 2 cup Sea Salt (Trader Joe's) ((bittern removed))
- 10 cup water
- 1 cup korean radish ((julienned))
- 8 green onions ((cut 1.5 in long))
- 3/4 cup minari ((water dropwort – optional))
- 15 large dried chili pepper ((use Korean if you can))
- 1 cup sweet rice paste ((3 Tbsp sweet rice flour to 1 Cup / 240 ml water))
- 10 dried anchovies ((멸치 myeolchi))
- 3 Tbsp chopped garlic
- 1/4 tsp chopped ginger
- 4 Tbsp fermented anchovy sauce ((substitute: fish sauce))
- 3 Tbsp saewoojeot – fermented shrimp sauce
- 1 cup red chili powder ((gochugaru))
- 1/2 cup chili pepper seeds ((gochussi))
Instructions
- 1
Brine cabbage (5-6hrs) and rinse about 2 times and let it drain. 2 cabbage + 10 C water + 2 C sea salt
- 2
Split dried chili peppers and soaked them in warm water for 30 min or so until they became soft.
- 3
Prepare other ingredients - as above
- 4
First grind the soaked chili peppers in stone grinder if possible. otherwise, just use blender
- 5
Add dried anchovies and blend or grind.
- 6
Add sweet rice paste and mix.
- 7
Add saewoojeot, garlic, ginger and blend or grind in bowl.
- 8
If using blender, transfer seasoning to a large bowl.
- 9
Add chili seeds and chili powder and mix.
- 10
Add radish, green onions and water dropwort. Mix one final time.
- 11
Stuff cabbage between layers with the seasoning/stuffing mix.