Traditional Kimchi Napa Cabbage Kimchi Recipes
TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
- 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
- 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
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- Clean and salt napa cabbage.Remove all bad outer leaves of the napa cabbage. Cut the napa cabbage into quarters, long ways. Wash and rinse in between every leaf of the cabbage to remove dirt.Optional: Cut away majority of the thick core at the bottom of the napa cabbage, just enough for the leaves to stay intact.Clean and sanitize sink or wherever you choose to salt the cabbage. In between each leaf, generously salt the cabbage from the root of the stems to the leaf tips. Repeat with remaining napa cabbage.Once all salted, arrange cabbage in a clean sink or large bowl. Cover and weigh the cabbage down with something heavy. Rotate the cabbage by transferring the ones on top to the bottom, and the bottom to the top every 30 minutes, for 1½ to 2 hours.
- Make paste.While waiting for the cabbage to salt, make the kimchi paste.Stir together water and rice flour in a saucepan. Over medium high heat, bring it to a boil, stirring occasionally. Turn down the heat to a simmer until the mixture is thick and looks kind of translucent. Make sure to stir every so often to prevent the bottom from burning, about 5-6 minutes. Remove from heat and transfer to a mixing bowl to cool.In a blender, add garlic cloves, ginger, Korean pear , onion, and fish sauce. Blend until smooth.Add Korean pepper flakes, salty fermented shrimp, and the blended mixture to the rice flour paste. Mix until thoroughly combined.Add julienned daikon radish, julienned carrot, and Asian chives to the paste. Mix until combined.
- Rinse the napa cabbage.Once the salting time is up, rip off a small piece of the cabbage and rinse it under water. Taste the cabbage to see if it's salted enough. The stem should taste well seasoned while the leaves should be salty but not unbearable.If the cabbage tastes good, rinse the entire cabbage and between each leaf. Squeeze out the water with your hands. Repeat this process again. Make sure to squeeze out most of the excess water. Repeat with remaining cabbage.If the cabbage is not salted enough, let it continue the salting process for another 30 minutes to 1 hour. Proceed with the rinsing process once they are salted enough.
- Rub the paste onto the napa cabbage.Once the cabbage has been rinsed, rub down each leaf with the paste. After the entire cabbage has been rubbed down, fold the cabbage onto itself to keep it tight. Repeat with remaining cabbage.Pack kimchi into sterilized glass jars or BPA free plastic containers. Make sure to pack the kimchi tightly in the container. However, do not over pack. Leave at least ½-1 inch space to prevent the lids from popping off. *Kimchi releases gas as it ferments.*
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