Napa Cabbage Kimchi (Aka Paechu Kimchi)
Serves: 5
Jolie Turcotte
1 January 1970
Based on User reviews:
55
Spice
44
Sweetness
45
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces
2
Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl
3
Let sit overnight in the refrigerator
4
Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl
5
If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge
6
Stir in the scallions and carrots
7
Drain the cabbage and add it to the brine
8
Cover and refrigerate
9
Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks
10
It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier
11
Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces
12
Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl
13
Let sit overnight in the refrigerator
14
Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl
15
If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge
16
Stir in the scallions and carrots
17
Drain the cabbage and add it to the brine
18
Cover and refrigerate
19
Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks
20
It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier