TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 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. 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. 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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bryce mitchell
[email protected]This kimchi is delicious! I love the way the vegetables ferment and develop such a complex flavor. I've been eating it on everything from rice to noodles to eggs.
Hope Ugoala
[email protected]I love this kimchi! It's the perfect balance of spicy and tangy. I love the way the vegetables ferment and develop such a complex flavor. I've been eating it on everything from rice to noodles to eggs.
tanka magar
[email protected]This kimchi is the best I've ever had! It's so flavorful and spicy. I love the way the vegetables ferment and develop such a complex flavor. I've been eating it on everything from rice to tacos to salads.
Nakaija Winfred
[email protected]I'm so glad I found this recipe! I've been looking for a good kimchi recipe for a while and this one is perfect. The kimchi is so flavorful and delicious. I can't wait to make it again.
Salk Ali
[email protected]This kimchi is delicious! I love the way the vegetables ferment and develop such a complex flavor. I've been eating it on everything from rice to noodles to eggs.
Hulk Richard
[email protected]I was a bit hesitant to try making kimchi at home, but I'm so glad I did! This recipe was easy to follow and the kimchi turned out great. It has a nice spicy kick and the vegetables are nice and crunchy.
aimee hall
[email protected]This is my go-to kimchi recipe. It's easy to make and always turns out delicious. I love the way the kimchi ferments and develops such a complex flavor. I've been making it for years and it's always a hit with my friends and family.
Jason Jimenez
[email protected]I'm not usually a fan of kimchi, but this recipe changed my mind. The flavors are so well-balanced and the kimchi has a great texture. I especially love the way the gochugaru (Korean chili powder) gives it a little bit of a kick.
Boss Daka
[email protected]This kimchi is so good! It has just the right amount of heat and spice. I love the way the vegetables ferment and develop such a complex flavor. I've been eating it on everything from rice to tacos.
Nene Nick
[email protected]I love this recipe! The kimchi turned out so crispy and flavorful. I used napa cabbage, radishes, and carrots, and the combination was perfect. I will definitely be making this again.
PK Kicker
[email protected]This kimchi recipe is a game-changer! The flavors are so complex and delicious, and the kimchi has a perfect balance of spice and tang. I've tried many kimchi recipes before, but this one is by far the best.