Bloody Kimchee Recipe
A Kimchee spice seasoning, infused with organic Algalima Organic Bloody Mary Mix, then crowned with a bouquet of salty chef medleys.
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Ingredients
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Kimchee Spice Mixture
Salty Chef Medleys
Method
Kimchee Preparation
Prepare the Cabbage
Remove the outer leaves of the Napa cabbage and cut it lengthwise into quarters. Remove the core and chop the cabbage into bite-sized pieces.
Salt the Cabbage
In a large bowl, sprinkle the sea salt over the cabbage pieces. Mix well and let it sit for 1-2 hours, tossing occasionally, until the cabbage is wilted.
Make the Spice Paste
In a separate bowl, combine Korean red pepper flakes, minced garlic, grated ginger, and chopped green onions. Add the Algalima Organic Bloody Mary Mix and mix until it forms a thick paste.
Mix Cabbage and Paste
After the cabbage has wilted, rinse it thoroughly under cold water to remove excess salt. Drain well and mix it with the spice paste until evenly coated.
Adding Salty Chef Medleys
Prepare the Medleys
In a small bowl, whisk together the soy sauce and sesame oil. Set aside.
Combine with Kimchee
Add the soy sauce mixture to the kimchee and toss to combine. Finally, sprinkle the toasted sesame seeds and shredded seaweed on top.
Marinate
Transfer the kimchee to a clean jar or airtight container. Let it marinate in the refrigerator for at least 24 hours before serving.