Here’s a simple kimchi recipe you can make with denim (i.e. “green” or “young” head cabbage):
Ingredients:
1 small head of denim green cabbage, cut into large pieces
2 tablespoons salt (ideally sea salt)
1/4 cup rice flour (optional, for the paste)
1/4 cup sugar
1/2 cup water
1/4 cup fish sauce (or soy sauce for a vegan version)
3-4 garlic cloves, finely chopped
1 piece of ginger (about 3 cm), finely grated
1-2 tablespoons Korean chili powder (gochugaru) to taste
2 spring onions, sliced into rings
1 carrot, sliced into thin strips (optional)
Preparation:
Prepare the cabbage: Cut the cabbage into large pieces. In a large bowl, toss the cabbage with salt to coat it well. Let the cabbage sit for 2-4 hours to lose some water and soften. Then rinse the cabbage thoroughly to remove excess salt and drain well.
Dump 4 ingredients into a slow cooker. End result is a hearty, tasty chicken and stuffing
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