
Traditional Napa Cabbage Kimchi
Yields:
1 qt.
Cook Time:
30 mins
Total Time:
2 hrs
"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes Napa cabbage, ginger, and garlic.
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Ingredients
- 2 head large Napa cabbage
- cup kosher salt
- 10 clove garlic
- 1/2 small onion
- 1 piece fresh ginger
- 1/4 cup sugar
- 1/4 cup Asian fish sauce
- 3 Tbsp. Asian fish sauce
- 1/2 lb. daikon
- 1 bunch scallions
- 3/4 cup Gochugaru (Korean coarse red pepper powder)
Directions
- Step 1In each of 2 very large bowls, layer the cabbage with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.
- Step 2Fill a sink with cold water. Swirl the cabbage in it to remove the salt; drain and repeat. Drain the cabbage well, lightly pat dry with paper towels, and transfer to a very large bowl.
- Step 3In a mini food processor, combine the garlic, onion, ginger, and sugar, and purée. Add the fish sauce and process until blended.
- Step 4Add the Daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder and toss thoroughly. Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the Kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling. Store in the refrigerator.
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