Name: Cabbage Kimchi Recipe
Total time: 240 min
Yield: 2
Cuisine: Korean

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Try making authentic korean cabbage kimchi in a slightly different way. it makes salting cabbage easier and presents beautifully sliced kimchi on a serving dish. 

How to make Cabbage Kimchi Recipe

Holly Ford

Crawler

Korean

<p>Try making authentic korean cabbage kimchi in a slightly different way. it makes salting cabbage easier and presents beautifully sliced kimchi on a serving dish. </p>

Large napa cabbage

Korean coarse sea salt

Onion outer skin attached,  rinsed

Dried jujube seeded and sliced

Large korean radish divided in 1/2

Reserved stock

Sweet rice flour

Reserved radish thinly sliced into fine matchsticks

Onion diced

Sweet apple

Cloves garlic

Fresh ginger

Milk

Korean chili flakes

Rice glue

Korean shrimp sauce

Korean anchovy sauce

Fish

Green onion chopped

Tear or cut cabbage leaves from its body and rinse them with water. Sprinkle some salt over, more salt on the white stem parts. Let them sit for 3-4 hours turning the leaves other way once or twice during the soaking time. Rinse 2-3 times with water and put them in a colander to drain the excess water. Set aside.

step 1

Meanwhile, put 1 whole onion (including the outer skin but cleaned well), half of 1 large radish, and dried jujube slices in a pot, and pour 3 cups water. Bring to a gentle boil and simmer over low heat for 20-30 minutes. Collect the stock and reserve 1-1/2 cups.

step 2

To make the rice glue; combine the reserved stock with sweet rice flour. Bring to a gentle boil and cook until it thickens as you whisk continually, about 3-4 minutes. Set aside to cool down.

step 3

To make the kimchi filling; combine onion, apple, garlic, ginger and milk in a blender and puree until very smooth.

step 4

Combine the thinly sliced radish, korean chili flakes, sugar, shrimp sauce, fish sauces, the rice glue and the onion milk puree in a mixing bowl. Add the chopped green onion and mix well. Set aside for 10 minutes.

step 5

To assemble kimchi; place a piece of cabbage leaf at a time in a shallow mixing bowl, spread a little bit of seasoning paste over the leaf thoroughly. Repeat the process with a few more leaves layering opposite direction. Stack the leaves in a kimchi container and complete the rest of the cabbage leaves with the seasoning paste.

step 6

At the end, pour 1/2-1 cup of water to a mixing bowl and swirl around to collect the residue of the seasoning paste. Pour over kimchi in a container.

step 7

Cover the kimchi with a piece of clean plastic and put something heavy (like 2 or 3 clean rocks) on top to seal out the air.

step 8

Let the kimchi to sit in a room temperature for 1-2 days first (depends on the temperature), and then continue to ferment in a refrigerator for 4-5 days or until it reaches to the fermentation level you desire.

step 9

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Cabbage Kimchi Recipe

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Ingredients for Cabbage Kimchi Recipe

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