Quick Kimchi by Seonkyoung Longest

 Truly she is a favorite cook of mine. I have made so many of her recipes. And my family has enjoyed them alot. She has moved from Cali ( I would too, lol) to Texas and now to Hawaii. Her husband is military of course. She does more vegan these days so I just do alot of her old recipes and less of the carby ones. I love Kimchi and I hope you make it soon!

~Tiffanyxx

Ingredients

4 lb napa cabbage 3 cups cold water 1/2 cup Korean kimchi sea salt or 1/3 cup regular sea salt 10 to 12 cloves garlic, chopped 8 tbsp gochugaru, Korean red pepper flakes 2 tbsp yondu, fermented vegetable sauce, or vegan fish sauce ( I will be using real patis) 1 tbsp Korean soup soy sauce or Tamari 3 tbsp Maesilaek, Korean green plum extract (you can substitute with apricot or apple jam) 4 to 6 green onions, cut into halves lengthwise then cut into 2 inch long pieces 2 tsp sesame seeds 1/4 to 1/2 tsp salt to taste

INSTRUCTIONS

1. Cut cabbage in a quarter lengthwise and remove stem. Add a small part of cabbage leaves as a whole and big outer leaves cut into about 3″ long, 1″ wide pieces into a large mixing bowl. It doesn’t need to be perfect, and it should be uneven cut and size for fun texture.
2. Mix cold water and Korean kimchi sea salt until salt has dissolved. Pour salted water over cabbage and gently press down with your hand. Let cabbage soak in salted water for 1 hour. Halfway through time, toss cabbage upside down to soak them evenly.
3. Meanwhile, let’s make kimchi sauce.
   In a mixing bowl, combine chopped garlic, gochugaru, yondu, Korean soup, soy sauce, and maesilaek. Set aside.
4. Drain salted cabbage and rinse under cold water to rinse off excess salt. Rinse 3 times (because that’s what Koreans do) and drain completely about 5 to 10 minutes.
5. Place cabbage, green onion, and kimchi sauce in a large mixing bowl, and mix with your hand with gentle pressure and squeeze action so that cabbage will absorb color and flavor. Add 1/4 to 1/2 tsp salt to taste.
6. Add toasted sesame seeds and give a final light toss. Transfer to a serving plate or in an air-tight container. It will last 7 days in a fridge. Enjoy with warm cooked rice!
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