Chinese Leaf Kimchee

Stages of cooking

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1. Cut Chinese leaves into halves. Then cut each half into 2 parts again, but do not cut them till the end.

   

2. Wash each piece under cold water, carefully unwrapping all the leaves to let them soak with water.

   

3. Dredge each leaf with salt.

   

4. Now, put salty leaves into a deep enamel pan and leave for 2 hours. Turn each leaf on the other side and leave for 2 more hours.

   

5. It is high time to cook the dressing. For this purpose, peel the garlic, onion, ginger, chili pepper and blend these ingredients.

   

6. Then cook rice starch drink. Pour 3 cups of water into a deep pot and add half cup of the rice flour. If you do not have this flour at hand, you can easily cook it by milling the rice in a coffee grinder. Stir the flour with water, put the pot on fire and wait until it boils. Add 3 tablespoons of sugar and turn the fire off. The starch drink should be dense.  

   

7. Peel the carrot, green onion and Japanese radish, cut them into thin strips.

   

8. Mix all the ingredients of the dressing in a deep bowl:  vegetables, ginger, garlic, chili pepper and cool rice starch drink. Add fish sauce.

   

9. Thoroughly wash the Chinese leaves under cold running water to remove all the salt. Press them well afterwards.

   

10. Now, stuff each Chinese leaf with the dressing, carefully spreading the leaves.

    

11. Join halves of the leaves to get a single stuffed Chinese leaf.

    

12. Put your Chinese leaves into deep containers and leave at room temperature for the night. Then put the product into the fridge and store it there. You can taste the dish in two days. Hopefully, you will enjoy its delicate taste!