Kimchi
Author: Hyosun
ingriedients
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 mu/moo
1/4 Asian pear optional
3 – 4 scallions
Seasonings
1 tablespoon glutinous rice flour.* ???? ((*Mix it with 1/2 cup water simmer over low heat until it thickens to a thin paste and cool. Yields about 3 – 4 tablespoons.)
1/2 cup Korean red chili pepper flakes gochugaru, ????, (adjust to your taste)
1/4 cup salted shrimp (saeujeot) , ???, finely minced 3 – 4 raw shrimps about 2 ounces, finely minced or ground
3 tablespoons myulchiaekjeot fish sauce, ????
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds optional
1/2 cup water or dashima dried kelp broth
Kitchen tools
2 large bowls or pots 7 – 8 quarts, a large colander, kitchen gloves, 3/4 – 1 gallon airtight container or jar.
Instructions
Cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3 – 4 inches in and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.)
Napa cabbage kimchi recipe
In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater 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 (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. 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. The cabbages should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down. Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water (or dashima broth), well. Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty. Cut the radish and optional pear into matchsticks (use a mandoline if available). Cut scallions into 1-inch long pieces. Transfer to a large bowl and combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary. If possible, let it sit for 30 minutes to an hour to allow the flavors 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. (Eyeball the 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 with the outermost leaf before placing 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 and pour over the kimchi. Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripe. Then, store in the fridge. Recipe Notes Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.
Open container some to release pressure.
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