Traditional Napa Cabbage Kimchi
A classic Korean fermented dish made with Napa cabbage, Korean chili powder, garlic, ginger, and various seasonings. This traditional kimchi recipe yields a spicy, tangy, and flavorful condiment that can be enjoyed as a side dish or ingredient.
Ingredients
- •1 cup sea salt
- •½ gallon water
- •2 heads Napa cabbage
- •1 bulb garlic
- •1 piece ginger root
- •¼ cup fish sauce
- •1 whole Asian radish
- •1 bunch green onions
- •½ cup Korean chili powder
- •1 teaspoon sugar
- •2 tablespoon sesame oil
- •2 tablespoon sesame seeds
Cooking Instructions
- 1.
1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
240 min
- 2.
2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
10 min
- 3.
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.)
15 min
- 4.
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.
45 min
- 5.
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.
4320 min