Yeolgari Kimchi – Even More Delicious Than Regular Cabbage Kimchi

Steps

1. 1

   Trim the base of the yeolgari and wash thoroughly several times.

2. 2

   In a large bowl, mix 2L of water and 1 cup of sea salt to make brine, add the yeolgari, and salt for 1 hour.

3. 3

   In a pot, mix 500ml of water and 3T of glutinous rice flour, stir well, bring to a simmer over low heat, then let it cool.

4. 4

   In a blender, combine 1 Korean pear, 2T salted shrimp, 1T sugar, and 100ml water, and blend until smooth.

5. 5

   In a bowl, combine the cooled glutinous rice paste, 2 cups chili flakes, 5T minced garlic, 0.5T minced ginger, 6T anchovy fish sauce, and the blended mixture to make the kimchi sauce.

6. 6

   Rinse the salted yeolgari under running water and remove excess moisture.

7. 7

   Coat the yeolgari and green onions evenly with the kimchi sauce, place in a kimchi container, cover with plastic wrap, keep at room temperature for 2 days, then refrigerate.