Potted Meats & Kimchi Recipe
Make Potted Meats & Kimchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potted Meats
Kimchi
Method
Potted Meats Preparation
- 1
Prepare the Meat Mixture
In a large mixing bowl, combine the ground pork, pork fatback, salt, black pepper, thyme, and minced garlic. Mix well until all ingredients are thoroughly combined.
- 2
Pack the Mixture
Transfer the meat mixture into a suitable pot or container, pressing it down firmly. Place the bay leaves on top and add water to the mixture.
- 3
Cook the Meat
Cover the pot with a lid and place it over low heat. Allow it to simmer gently for about 2-3 hours, ensuring the meat is cooked through and tender.
- 4
Cool and Store
Once cooked, remove the pot from heat and let it cool. After cooling, refrigerate the potted meat overnight to let the flavors meld.
Kimchi Preparation
- 5
Salting the Cabbage
Cut the Napa cabbage into quarters and remove the core. Sprinkle coarse sea salt between the layers of the cabbage and allow it to sit for 2 hours to wilt.
- 6
Rinse and Drain
After 2 hours, rinse the salted cabbage under cold water to remove excess salt. Drain thoroughly and set aside.
- 7
Make the Kimchi Paste
In a bowl, mix minced garlic, grated ginger, gochugaru, sugar, and fish sauce until well combined.
- 8
Combine Cabbage and Paste
Add the drained cabbage to the kimchi paste, along with chopped green onions. Mix thoroughly by hand, ensuring all pieces are coated.
- 9
Fermentation
Transfer the kimchi to a clean jar, pressing it down to remove air pockets. Leave it at room temperature for 1-2 days to ferment before moving it to the refrigerator.
