Fresh Kimchi – Replacing Sugar with Oligosaccharide and Plum Extract Gives It a Noodle-Shop Flavor

Steps

1. 1

   Separate the baby napa cabbage leaves one by one and cut each leaf in half with a knife.

2. 2

   In a large bowl, dissolve half a cup of sea salt in 2L of water to make brine. Add the cabbage leaves, toss to coat, then sprinkle the remaining half cup of sea salt over the top and let it salt for 30 minutes.

3. 3

   Rinse the salted cabbage in cold water to remove excess salt, then drain well in a colander.

4. 4

   In a blender, finely blend half an onion, 10 whole garlic cloves, half a Korean pear, 1T salted fermented shrimp, and 3T purified water until smooth.

5. 5

   In a bowl, combine the blended mixture with regular red pepper flakes (1 cup), fine hot red pepper flakes (5T), sand lance fish sauce (5T), oligosaccharide syrup (5T), maesil extract (5T), and ginger powder (1T) to make the seasoning.

6. 6

   Add the drained cabbage to the seasoning and toss everything together to finish.