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Traditional Napa Cabbage Kimchi

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Traditional Napa Cabbage Kimchi

Traditional Napa Cabbage Kimchi

amanda

Equipment

  • Kitchen Mandoline Slicer - A versatile mandolin slicer with adjustable thickness settings to slice vegetables uniformly.

  • Silicone Spatula Set (3-piece) - A silicone spatula set with three pieces, including a slotted scoop for easy stirring and draining.

  • Chef's Knife (8" / 20 cm) - A high-carbon stainless steel chef's knife for chopping, slicing, and dicing vegetables.

  • Mandoline Slicer with Fruit & Vegetable Guard - A mandoline slicer designed to protect hands while slicing vegetables and fruits.

  • Large Measuring Cup (1 Cup / 250 ml) - A large measuring cup for accurately portioning ingredients.

  • Digital Kitchen Scale (1lb / 500g) - A digital kitchen scale for precise measurement of ingredients by weight.

  • Spice Grinder (12oz / 340g) - A spice grinder for making your own kimchi paste with fresh ingredients.

  • Food Processor (4 Cups) - A versatile food processor that can chop, blend, and mix ingredients.

  • Nonstick Saucepan (1 Qt / 950 ml) - A nonstick saucepan ideal for simmering kimchi without sticking.

  • Food Storage Containers (16oz / 475ml) - Airtight containers for storing homemade kimchi before consumption.

  • Oven Mitts (3 Pairs) - A set of oven mitts for handling hot pots and containers during the cooking process.

Ingredients

  • 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)

Instructions

1

Instruction 1

Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
2

Instruction 2

Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
3

Instruction 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

Instruction 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

Instruction 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.
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