Ingredients for 1/4 of a Large Chinese Cabbage
Chinese cabbage (白菜/ Hakusai) 1/4 (Large)
Salt (塩 / Shio) 1 tbsp

Yangnyeom (薬念 / Yan-nyomu)

IMG_6986★ Sardine broth (煮干だし / Niboshi dashi)
Dried sardines (煮干し / Niboshi) 15 g
Water (水 / Mizu) 75 ml
★ Rice flour paste
Refined rice flour (白玉粉 / Shiratamako) 1 tbsp
Water (水 / Mizu) 50 ml
★ Seasonings (調味料 / Chōmiryō)
Daikon (大根 / Daikon) 100 g
Carrot (にんじん / Ninjin) 25 g
Salt (塩 / Shio) 1/2 tsp
Nira (にら / Nira) 25 g
Apple (りんご / Ringo) (or Asian pear (梨 / Nashi)) 50 g
Ginger (しょうが / Shōga) 1 1/2 tbsp (grated)
Garlic (にんにく / Ninniku) 1 clove
Salted, preserved shrimp (アミの塩辛 / Ami no shiokara) 25 g
Salted, preserved squid (イカの塩辛 / Ika no shiokara) 25 g
Korean red pepper (韓国唐辛子 / Kankoku tōgarashi) 2 tbsp (powder)
Fish sauce (ナンプラー / Nanpurāh) 1 tbsp

How to Make
Prepare Ahead of Time
★ Chinese cabbage (Previous night)
drying hakusaiDry the cabbage in a strainer or something similar for a half day to one day, away from direct sunlight. salt hakusaiSalt the cabbage evenly over its surface. Place the salted cabbage into sealable plastic bag. Seal the bag and then place a weight (about equal to the weight of the cabbage) on top of the bag. Let the bag sit overnight.
★ Sardine broth
tatking out niboshi headRemove the heads and guts from the dried sardines, put the sardines into a pot with 75 ml of water and bring to a boil. Once the water boils, reduce to low heat and simmer for 5 minutes.
★ Rice flour pasteIMG_7058
To a separate pot, add the refined rice flour and 50 ml of water. Use a rubber spatula to mash out all of the lumps and make sure all of the flour dissolves. Now, put the pot on low heat and stir until you get a gooey consistency.
★ Yangnyeom
cut daikon and carrot1. Cut the daikon and carrot into matchstick-size pieces. Place these into a bowl and sprinkle on 1/2 tsp of salt. Once the daikon and carrots become soft, squeeze out the excess water. Cut the nira into 1 cm lengths. Skin and core the apple, then grate it. Also grate the ginger and garlic. Mince the salted squid into fine pieces.
Mix to make the yangnyeom2. To a bowl, add the sardine broth; rice flour paste; grated apple, ginger, and garlic; salted shrimp, salted squid, ground red pepper, and fish sauce. Mix to make the yangnyeom.
3. To the above mix, now add the daikon, carrot, and nira, and then mix well.


Put it All Together
1. Squeeze the excess water out of the Chinese cabbage. Squeeze the excess water out of the Chinese cabbage
2. Spread the yangnyeom in between the leaves of the Chinese cabbage. Do this for all but the outer most leaf. Once you’re done, take the outer most leaf and, without pulling it off, wrap it around the rest of the cabbage.


3. Put the cabbage into a ziplock and put the bag into the refrigerator. On the third day, your kimchi is ready to eat. If you prefer a more sour taste, let the kimchi age for a week or so before eating.IMG_7104


chef machiko tateno
Recipes Developed by Machiko Tateno