Alissa Nguyen formerly Gaming Foodie

PLOT TWIST??

KIMCHI PART 1 BRINE 3 b napa cabbage ½ cup kosher salt 1 cup room temp water PART 2 SLIME 1 cup water ¼ cup rice flour 1 TBSP sugar PART 3 PASTE ½ of a Korean pear, peeled 1 small yellow onion 1 tsp minced/ grated ginger 4-5 cloves garlic 2 TBSP salted shrimp 1 TBSP fish sauce 1/3 cup sweetener of choice I used corn syrup 1 cup gochugaru/ Korean red pepper flakes PART 1 1. Cut napa cabbage in quarters lengthwise. Cut off the core of each piece and then cut napa cabbage into 1 inch pieces. 2. Sprinkle ¼ cup kosher salt and ½ cup room temp water and mix. Repeat this 1 more time and then leave cabbage to sit just until you are done prepping everything else. Make sure to re fluff every 15 mins 3. Once you’ve done prepping everything under PART 2 + 3, then rinse and drain napa cabbage under cold water. Make sure do wash it really well.. at least 3x. on the last round, make sure to SQUEEZE out any excess liquid from cabbage. PART 2 4. In a small sauce pot, heat up some 1 cup water, ¼ cup rice flour and 1 TBSP sugar. This will thicken up into a slime/ goo texture. Turn off heat and allow to completely cool before using. Note: this thickens up fast… ~5 mins so don’t go anywhere PART 3 5. Place all of your ingredients listed under PART 3 into a blender and blend until smooth. 6. Now its time to combine everything: combine PART 2 SLIME with PART 3 PASTE. Make sure your slime is completely cooled before combining. And then pour this mixture into your cabbage and combine well. Taste test and adjust if needed. Store in a kimchi container and leave at room temp for 1 day before moving into the fridge. Note: u can enjoy right away or wait a couple of days until its more fermented + cold