Traditional Napa Cabbage Kimchi Recipes

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TRADITIONAL NAPA CABBAGE KIMCHI



Traditional Napa Cabbage Kimchi image

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

1 cup plus 1 tablespoon coarse sea salt or kosher salt
Water
2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage
1 bulb garlic, cloves separated and peeled
1 (2-inch) piece of ginger root
1/4 cup fish sauce or Korean salted shrimp
1 Asian radish, peeled and grated
1 bunch of green onions, cut into 1-inch lengths
1/2 cup Korean chili powder
1 teaspoon sugar (optional)
Sesame oil (optional)
Sesame seeds (optional)

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.

TRADITIONAL KIMCHI



Traditional Kimchi image

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Provided by henry

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT3h30m

Yield 24

Number Of Ingredients 12

1 head napa cabbage, shredded and rinsed
1 small radish, cubed
coarse salt to taste
6 cloves garlic, peeled
1 small white onion
1 (1 inch) piece fresh ginger
1 tablespoon rice vinegar
¼ cup water, or as needed
1 ripe persimmon, chopped
1 cucumber, chopped
3 medium green onions, minced
1 pinch red pepper flakes, or to taste

Steps:

  • Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
  • Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
  • Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
  • Transfer kimchi to airtight containers and refrigerate for 3 days.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g

NAPA CABBAGE KIMCHI



Napa Cabbage Kimchi image

This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Korean-Inspired Recipes

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 11

1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
2 tablespoons coarse salt
1/2 cup plus 2 tablespoons sugar
20 cloves garlic, minced
20 slices peeled fresh ginger, minced
1/2 cup kochukaru (Korean chile powder)
1/4 cup fish sauce
1/2 cup usukuchi (light soy sauce)
2 teaspoons jarred salted shrimp
1/2 cup (1-inch) scallion pieces
1/2 cup julienned carrots

Steps:

  • Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
  • In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
  • Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.

SMALL-BATCH KIMCHI



Small-Batch Kimchi image

This homemade kimchi recipe is perfect for anyone who wants to get a taste of authentic Korean flavors. With simple ingredients and easy steps, you can have your delicious kimchi in no time! Try this small batch style kimchi today!

Provided by seasonedbyjin

Categories     Korean

Time 2h30m

Yield 64 oz, 6-8 serving(s)

Number Of Ingredients 12

3 1/2 lbs napa cabbage
1/4 cup coarse sea salt
1 cup water
1/3 cup coarse sea salt (sprinkle)
2 tablespoons sweet rice flour
7 tablespoons boiling water
8 -10 garlic cloves
1/2 cup coarse red pepper chili flakes (gochugaru)
2 tablespoons anchovy extract
2 tablespoons plum syrup (maesil)
2 teaspoons sugar
3 stalks green onions

Steps:

  • Slice the napa cabbage in half lengthwise using a sharp knife. Then, score each half lengthwise again, cutting halfway through, and use your hands to pull it apart (making four sections total). Trim out damaged parts as needed.
  • Trim away the core portions and slice cabbage into smaller pieces, about 2-inches. Put the cabbage in a large mixing bowl.
  • In a small bowl, combine 1/4 cup coarse sea salt and 1 cup water. Stir until dissolved. Measure and set aside 1/3 cup coarse sea salt.
  • Pour the salted water into the bowl with the cabbage. Next, sprinkle the reserved salt all over the cabbage. Use your hands to spread salt evenly. Wear gloves as needed, salt may sting sensitive skin. Cover with plastic wrap and set aside for 1 hour.
  • Uncover, toss and flip cabbage leaves, and cover again. Let them brine for another hour.
  • Into a small bowl, combine rice flour and hot water, pouring hot water a little at a time while stirring until smooth. Set aside to cool. This paste will provide moisture for the spicy sauce and help speed up the fermentation.
  • Make spicy paste by combining minced garlic, gochugaru, anchovy extract, plum syrup and sugar in a medium size bowl. Add in cooled rice paste and stir well until well combined. Taste and adjust for heat, adding more gochugaru if desired. Lastly, finely chop the green onions and add them inches.
  • Wash brined cabbage three times and set in a strainer for 10-15 minutes to let the excess water drain. This step is important! If you don't wash the cabbage properly, you will have a very salty kimchi. The white cabbage parts will be less salty then the green leafy parts-that's normal.
  • In a large bowl, combine drained cabbage and spicy paste mixture. Using a glove, work the paste into the cabbage until the paste has been well incorporated. This will help with even flavoring and fermentation.
  • Stuff kimchi into a clean glass jar. Press down firmly to remove any air. Leave some room at the top of the jar to prevent spillage.
  • Leave the jar at room temperature overnight or for 1-2 days. Enjoy your fresh kimchi and store it in the fridge.

Nutrition Facts : Calories 126.2, Fat 2.2, SaturatedFat 0.4, Sodium 11209.6, Carbohydrate 24.4, Fiber 7.3, Sugar 8.1, Protein 5.2

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