Each quarter should be cut into strips. Each quarter should be sliced crosswise with the knife. Create 2-inch (5-cm) broad strips from each piece of cabbage, resulting in a coarsely shredded result. Traditionally, kimchi is produced from cubed cabbage; however, if you like a smaller size, you may chop the quarters into cubes instead of cubes.
Prepare the cabbage by chopping it. Cut the cabbage into quarters by cutting it lengthwise through the stalk.
How to make kimchi like a North Korean?
- Toss the cabbage in a colander and set aside after cutting it in half lengthwise and crosswise into 2-inch pieces.
- Allow to remain at room temperature for several hours after covering with plastic wrap or a baking sheet
- Place a colander in the sink and drain the cabbage before rinsing with cool water.
- In a large mixing basin, add all of the remaining ingredients until well-combined.
What can one do with kimchi?
- Take advantage of it by using it as the foundation for Kimchi Jjigae or Kimchi Soondubu (two substantial Korean kimchi stews)
- Add a reasonable quantity to your Ramen or other noodle soup or stew to make it more flavorful.
- Use it to marinate pan-fried tofu or tempeh before serving.
- You may use this brine and fresh vegetables to replace the kimchi (which you may have ran out of) in your kimchi fried rice recipe instead.
