Traditional Napa Cabbage Kimchi
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Dissolve 1 cup salt in 1/2 gallon water
2
Soak cabbage in the salt water for 3 to 4 hours
3
Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced
4
In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar
5
Toss gently but thoroughly
6
(If mixing with your hands, be sure to wear rubber gloves to avoid chili burn
7
) 4
8
Remove cabbage from water and rinse thoroughly
9
Drain cabbage in colander, squeezing as much water from the leaves as possible
10
Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest
11
Do not overstuff, but make sure radish mixture adequately fills leaves
12
When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage
13
Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles
14
Let sit for 2 to 3 days in a cool place before serving
15
Remove kimchi from jar and slice into 1-inch-length pieces
16
If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds
17
Refrigerate after opening
18
Dissolve 1 cup salt in 1/2 gallon water
19
Soak cabbage in the salt water for 3 to 4 hours
20
Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced
21
In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar
22
Toss gently but thoroughly
23
(If mixing with your hands, be sure to wear rubber gloves to avoid chili burn
24
) 4
25
Remove cabbage from water and rinse thoroughly
26
Drain cabbage in colander, squeezing as much water from the leaves as possible
27
Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest
28
Do not overstuff, but make sure radish mixture adequately fills leaves
29
When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage
30
Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles
31
Let sit for 2 to 3 days in a cool place before serving
32
Remove kimchi from jar and slice into 1-inch-length pieces
33
If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds
34
Refrigerate after opening