Kimchi Recipe

Kimchi Recipe

Ingredients

• 1 large Napa cabbage about 5 to 6 pounds, or 2 small (about 3 pounds each)
• 1 cup Korean coarse sea salt for making kimchi
• 5 cups water
• 1 pound Korean radish
• 1/4 Korean pear,optional
• 3 – 4 scallions
• 1 piece dashima (about 2 to 3 inch square),boiled in 1.5 cups of water for 5 minutes
• 1 tablespoon glutinous rice powder, mixed with 1/2 cup water, simmer over low heat until it thickened
• 1/2 cup gochugaru, Korean red chili pepper flakes – adjust to taste
• 1/4 cup salted shrimp, finely minced
• 3 – 4 raw shrimps, about 2 ounces, finely minced or ground – optional
• 3 tablespoons fish sauce
• 3 tablespoons minced garlic
• 1 teaspoon grated ginger
• 1 teaspoon sesame seeds – optional
• 1/2 cup water

Method

1. Cut the thick white part of the cabbage lengthwise in half
2. Then, slowly pull apart by hand to separate into two pieces
3. Do the same for each half to make quarters
4. In a large bowl, dissolve 1/2 cup of salt in 5 cups of water
5. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl
6. Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf
7. Repeat with the rest of the cabbage quarters
8. Pour the remaining salt water from the first bowl over the cabbage
9. Set aside for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3 hours
10. Rinse thoroughly
11. Drain well, cut side down
12. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool
13. Prepare the garlic, ginger and saeujeot
14. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well
15. Set aside until the red pepper flakes to dissolve slightly and become pasty
16. Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl
17. Cut the scallions diagonally into about 1-inch long pieces
18. Add the prepared seasoning mix to the radish, and mix well by hand
19. Throw in the scallions, and mix everything lightly
20. Let it sit for about 30 minutes to allow the flavors to meld nicely
21. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together
22. Place one cabbage quarter in the bowl with the radish mix
23. Spread the radish mix over each leaf, one to two tablespoons for large leaves
24. Divided stuffing into 4 parts and use one part for each cabbage quarter
25. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf
26. Place it, cut side up, in a jar or airtight container
27. Repeat with the remaining cabbages
28. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets
29. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour over the kimchi
30. Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen
31. A half day is recommended during hot summer days
32. Then, store in the fridge

Full List of Korean Recipes
Full List of Kimchi Recipes