Classic Korean Napa Cabbage Kimchi

Be the first to rate

(No Ratings Yet)

Loading...

A traditional Korean staple, this napa cabbage kimchi is hand-seasoned with a bold, aromatic paste of garlic, ginger, and Korean red pepper flakes. Each leaf is layered with the spicy-sweet mixture, then left to ferment until tangy and deeply flavorful.

Nutrition Facts

Per serving (estimated)

• 35 kcalCalories
• 0.5 gFat
• 0.1 gSaturated Fat
• 6 gCarbs
• 1.5 gFiber
• 2 gSugar
• 1.5 gProtein
• 620 mgSodium
• 170 mgPotassium
• 45 mgCalcium
• 0.8 mgIron
• 18 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the cabbage

• 1 large head napa cabbage (about 3 lb)
• 1/2 cup Korean coarse sea salt
• 8 cups cold water

For the rice porridge binder

• 2 tablespoons sweet rice flour (chapssal-garu)
• 1 cup water

For the seasoning paste

• 1/2 cup Korean red pepper flakes (gochugaru, coarse grind)
• 1/2 pound Korean radish (mu), peeled and julienned
• 12 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup fish sauce
• 2 tablespoons salted shrimp (saeujeot), rinsed and minced (optional)
• 2 tablespoons granulated sugar
• 1 bunch scallions, cut into 2-inch pieces

Directions

1. Cut the cabbage lengthwise into quarters, leaving the cores attached at the base so the leaves stay together; place in a large bowl.
2. Dissolve the salt in the cold water and pour over the cabbage, weighting the leaves down so they stay submerged; let stand at room temperature for 3 to 4 hours, turning every hour, until the leaves bend without snapping.
3. Rinse the salted cabbage thoroughly under cold running water three times to remove excess salt, then drain cut-side down in a colander for 30 minutes.
4. Meanwhile, make the porridge: whisk the sweet rice flour with 1 cup water in a small saucepan and cook over medium heat, stirring, until thick and translucent, about 5 minutes; let cool to room temperature.
5. In a large mixing bowl, combine the cooled porridge with gochugaru, garlic, ginger, fish sauce, salted shrimp, and sugar; stir until smooth, then fold in the julienned radish and scallions.
6. Working with one cabbage quarter at a time, gently spread the leaves apart and rub about 1/4 of the paste between every layer, from base to tip, taking care not to tear the leaves.
7. Fold each quarter closed and place into a clean 2-quart glass jar or food-grade container, pressing down firmly to release trapped air bubbles and to keep the cabbage submerged under its own brine.
8. Cover loosely with a lid and let ferment at cool room temperature (about 68 to 72°F) for 1 to 2 days until the kimchi tastes tangy and bubbles when tapped; transfer to the refrigerator to slow fermentation.
9. Begin eating after 3 to 4 days in the refrigerator for a fresh, lightly fermented flavor, or wait 2 to 3 weeks for deeper, fully developed sour notes; kimchi keeps well refrigerated for several months.

Cook’s Notes

• Always use Korean coarse sea salt (kimchi salt) rather than iodized table salt, which can make the cabbage mushy and turn the paste cloudy.
• Adjust the amount of gochugaru to taste; for milder kimchi reduce to 1/3 cup, and for extra-spicy banchan use the full 1/2 cup plus 1 tablespoon of fine gochugaru.
• Taste a rinsed leaf before stuffing; it should taste pleasantly salty like seawater, not briny. If too salty, soak the quarters in fresh water for 20 minutes.
• Press the packed cabbage firmly so the brine rises above the leaves; exposed cabbage can develop surface mold during fermentation.
• Use a clean long-handled spoon every time you take kimchi out, and keep the jar rim wiped clean to extend shelf life beyond several months.

You might also like

Asian

Kimchi Jjigae Classic Korean Pork

Asian

Tornado-Style Korean Omelette Rice

Asian

Cucumber Stuffed Kimchi

Asian

Korean Sweet Stuffed Pancake