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1 Chinese radish (daicon)
1 oz of
1/2 cup of shrimp sauce or fish sauce
1/2 cup of ground red pepper
1 tbsp salt
1 tsp of
Roasted sesame seeds
1 cup of water
How to Make Cabbage Kimchi
From the base of each cabbage, make deep cross cuts with a knife. Separate into 4 pieces.
In about 4 litres of water, pour 3 cups of rock salt and mix well.
Put cabbages in the salted water and let them steep for about 3 to 4 hours.
Take them out, wash them in running water and drain water.
Meanwhile, in a big container, mix ground red pepper with 1 cup of water.
Add shredded radish, and mix well until radish turns reddish.
Cut parsley and green onion into 2 inch pieces.
Chop garlic, chilli pepper and ginger well.
Add everything together with roasted sesame seeds and mix well.
Add shrimp sauce or fish sauce, 1 tbsp of salt, and 1 tsp of sugar.
Take the quarters of cabbage, apply mixture between every leaf. Use the outer leaves to wrap the quarters so that the mixture doesn't seep out.
Fill a container with all the seasoned cabbage. Press down well and cover it with a lid.
Leave it at room temperature for about 5 hours (when it is about 20 C) to 24 hours (when it is about 10 C).
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.