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Ingredientes
- 2 lb napa cabbage
- 1 x korean radish - (abt 1 lb)
- 1/2 gal cool water
- 3 ounce coarse salt
- 1 Tbsp. fish sauce
- 1 Tbsp. dry warm red chili flakes
- 2 x garlic cloves minced
- 1 tsp minced fresh ginger
- 5 x scallions cut into 1" lengths
- 1/4 lb octopus cut very thin slices
- 4 x chestnuts peeled, sliced thin
- 1 Tbsp. pine nuts
- 1 tsp dry red chili threads
Direcciones
- Remove and reserve 8 large outer cabbage leaves. Cut the remainder of the cabbage horizontally into 1 1/2-inch pcs. Set aside.
- Cut the unpeeled radish into 1-inch cubes, then cut each cube into 1/4-inch thick slices.
- Thoroughly mix the water and salt together. Put the sliced cabbage leaves on top. Pour sufficient of the brine over the vegetables to cover them, and weight the contents with a saucer to keep the vegetables under the brine. Leave overnight in a cold place to wilt. The next day drain it, discarding the brine. Set aside the outer cabbage leaves.
- Mix together the fish sauce, chili flakes, garlic, ginger, scallions, octopus, chestnuts, pine nuts and red chili threads, then combine with the cabbage and radish pcs in a large bowl.
- Place 4 wilted cabbage leaves on a plate, arranging them one across the other to cover it. Put half of the cabbage and radish mix in the center of the leaves. Fold the leaves over the mix to enclose the contents and place in the glass container with the folded leaves underneath. Do this for each bundle.
- A certain amount of liquid will accumulate during the next day (the kimchi juice) but if not sufficient to cover the cabbage, add in more liquid. (Mix 1 Tbsp. fish sauce and 1 qt of water.) Pour this over the kimchi and put a plate over all to press the kimchi under the liquid to keep if from deteriorating.
- The Bosam is best eaten 3 to 4 days after preparation. It should be stored in a cold place.
- This recipe yields 2 qts.
- Yield: 2 qts
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3119g | |
| Calories 273 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.95g | 10% |
| Saturated Fat 0.95g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 34625mg | 1443% |
| Potassium 1172mg | 33% |
| Total Carbs 30.98g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.84g | 2% |
| Protein 28.32g | 45% |
