NAPA CABBAGE KIMCHI (AKA PAECHU KIMCHI)
Provided by David Chang
Categories Garlic Ginger Leafy Green Vegetable Chill Cabbage Advance Prep Required
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 11
Steps:
- 1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
- 2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
- 3. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
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Knox Jarvis
[email protected]I love this kimchi! It's so flavorful and versatile. I use it in everything from tacos to stir-fries.
Waleed Rajput
[email protected]This kimchi is amazing! It's the perfect balance of spicy, sour, and sweet.
Tariqanwar Tariqanwar
[email protected]I'm so glad I found this recipe. This kimchi is so easy to make, and it turns out perfect every time.
Manash Manash
[email protected]This kimchi is delicious! I love the way the flavors meld together. It's the perfect side dish for any Korean meal.
Nissan Khadka
[email protected]I've been making this kimchi for years, and it's always a hit. It's the perfect way to add some spice and flavor to any meal.
Salman Bd
[email protected]This kimchi is so good! I can't stop eating it. It's the perfect snack or side dish.
Lukarrio Williams
[email protected]I love making this kimchi. It's a great way to use up leftover cabbage, and it's always a hit at parties.
Shannon Jackson
[email protected]This kimchi is delicious! It's the perfect balance of spicy and tart, and the cabbage is nice and crunchy.
MD ABDOR RAZZAK
[email protected]I've never made kimchi before, but this recipe made it easy. The kimchi turned out so good, and it's been a hit with my friends and family.
Aqsa SSamad
[email protected]This recipe was easy to follow, and the kimchi turned out great! I especially love the addition of the pears and ginger.
Darama Channel
[email protected]I love the tangy, spicy flavor of this kimchi. It's the perfect side dish for any Korean meal.
KAREEM Mallah
[email protected]This kimchi recipe is a game-changer! The flavors are so complex and delicious, and the cabbage has a perfect crunch. I've made it twice now, and it's already a family favorite.