Recipe Category: Korean
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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
- Cut the thick white part of the cabbage lengthwise in half
- Then, slowly pull apart by hand to separate into two pieces
- Do the same for each half to make quarters
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water
- 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
- Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf
- Repeat with the rest of the cabbage quarters
- Pour the remaining salt water from the first bowl over the cabbage
- Set aside for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3 hours
- Rinse thoroughly
- Drain well, cut side down
- 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
- Prepare the garlic, ginger and saeujeot
- Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well
- Set aside until the red pepper flakes to dissolve slightly and become pasty
- Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl
- Cut the scallions diagonally into about 1-inch long pieces
- Add the prepared seasoning mix to the radish, and mix well by hand
- Throw in the scallions, and mix everything lightly
- Let it sit for about 30 minutes to allow the flavors to meld nicely
- Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together
- Place one cabbage quarter in the bowl with the radish mix
- Spread the radish mix over each leaf, one to two tablespoons for large leaves
- Divided stuffing into 4 parts and use one part for each cabbage quarter
- Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf
- Place it, cut side up, in a jar or airtight container
- Repeat with the remaining cabbages
- Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets
- 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
- 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
- A half day is recommended during hot summer days
- Then, store in the fridge
Full List of Korean Recipes
Full List of Kimchi Recipes