Easy Kimchi recipe using the blender! This easy and simple recipe is also lighter and more refreshing than most Kimchis - exactly like the Northern Korean style Kimjang Kimchi, I ate at home growing up.
Rinse and clean off any dirt off the radish. Keeping the skin on, cut radish into 1/2 inch thick slices. Radish is OPTIONAL.
Pour brine onto cabbages. Brine should barely or fully cover the cabbages. It may feel like there's not enough brine but as long as when you push the cabbages down (because they will be floating) and cabbages can be fully immersed, then it will be enough. Because the cabbages will shrink as they are pickled and the brine will soon be more than enough. If you are adding radish, you should pickle them together in brine with cabbages.
Let cabbages sit in brine, at room temp for 3~4 hrs. Then turn all cabbages over and also push cabbages that were on top to the bottom and vice versa. Basically you want to turn everything upside down so that the cabbages get an equal chance to be fully soaked in the brine. Let it pickle for 3~4 more hours (6~7 hrs total). Depending on the weather, in colder winter weather, you may need to pickle longer. See Chef's Tips above.
In a Blender, add following and blend until smooth:
Korean radish, Asian pear, yellow onion, garlic cloves, ginger, saewoojeot, kkanri aekjeot (sand lance fish sauce), persimmon
Pour out blended mix from 2 into a bowl. Add sweet rice flour paste, Korean red chili powder (gochukaru), sugar and sea salt. Mix with whisk and taste. Add more red chili powder if you want it to be more spicy, but I hope you try my recipe the way it is first and see how delightful this kind of lighter and fresher Kimchi is.
With your hands, coat the top - cut side of cabbage with the seasoning.
Then add another scoop of the paste on the side. With one hand A, grab up all the cabbage except the outermost layer of leaves. With the other hand B, grab a little bit of the paste and coat the leaves, starting from the root end (thick white part) to the edge of the leaves. When fully coated, your hand A should let go of the next layer of leaves - and then you repeat coating in between layers with the seasoning paste. NOTE - you don't HAVE to coat in between every layer. Insert seasoning maybe every 2-3 layer of leaves. So on the average, I insert and coat seasoning maybe 3-4 times per piece of cabbage.
Add more seasoning and coat the outer and all around the outside of the cabbage and then wrap it up with the outermost leaf.