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Korean Food: Napa Cabbage Kimchi (배추 김치)

aeriskitchen's picture
There are many different kinds of kimchi, and Koreans eat kimchi everyday. There are even songs about kimchi such as “I Can’t Live Without Kimchi.” Kimchi is a dish of fermented vegetables with various seasonings. It a traditional dish in Korea.
Ingredients
Main ingredients:
  Napa cabbage head 1 Large
  Korean radish 2 Cup (32 tbs), cut into thin 2-inch strips
  Garlic chives 1 Cup (16 tbs), cut into 1 1/2-inch pieces
  Green onions 5 , cut into 2-inch strips
  Onion 1 , thinly sliced
  Hot pepper 2 , cut into small pieces
Brine ingredients:
  Water 10 Cup (160 tbs) (For soaking the cabbage)
  Coarse sea salt 1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)
  Coarse sea salt 2⁄3 Cup (10.67 tbs) (For Sprinkling)
For mixing rice flour
  Sweet rice flour 3 Tablespoon
  Water 3 Tablespoon (For mixing with the sweet rice flour)
Sauce ingredients:
  Water 2 Cup (32 tbs)
  Sweet apple 1⁄4 , cut into pieces
  Onion 1⁄4 , cut into pieces
  Red pepper powder 1 1⁄4 Cup (20 tbs)
  Sugar 2 Tablespoon
  Fish sauce 1⁄3 Cup (5.33 tbs)
  Minced ginger 1⁄2 Tablespoon
  Minced garlic 3 Tablespoon
  Sesame seeds 2 Tablespoon
  Salt 1⁄2 Tablespoon
Directions

GETTING READY
1. Divide one large Napa cabbage into 4 pieces. In a huge bowl combine 10 cups of water and sea salt to make salt water. Stir until the salt is dissolved. Put the 4 pieces of the cabbage into the bowl and wash it with the salt water.
2. Take 2/3 cup of sea salt and divide it evenly among the 4 pieces of cabbage and sprinkle it inside each leaf (putting more salt on the thicker part of the leaf than the thinner parts).
3. Soak the cabbages in the salt water for about 4 or 5 hours until the cabbage leaves become soft.
4. After 4 to 5 hours rinse the salted cabbage twice in water. Drain and keep the cabbage for about 2 hours till all the water drains out. Then excess water can be squeezed out from each piece of cabbage.
5. In a bowl mix the sweet rice flour with water.

MAKING
6. Take a pan and add 2 cups of water and add the the sweet flour mixture to it. Bring it to a boil on medium heat and keep stirring it to avoid it from sticking to the bottom.
7. Grind the 1/4 onion and 1/4 sweet apple together.
8. Take a large bowl, add the rice flour mixture, red pepper powder and the radish. Combine well. Then add the fish sauce, ginger, garlic, sugar, the prepared onion and apple mixture, sesame seeds, garlic chives, green onions, onions and the hot peppers. And add salt. Mix all of these well.
9. Spread the mixture a little by little in each of the cabbage leaves making sure the entire cabbage is covered well with the seasoning sauce.

FINALIZING
10. Keep the kimchi at room temperature for about a day and then refrigerate it.

SERVING
11. The kimchi is used as a main ingredient in many Korean dishes like stew, soup and fried rice. Kimchi can be eaten before its fermented, but it tastes best after its fermented.

NOTE
The time the kimchi would take to ferment depends upon the temperature of the refrigerator.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Servings: 
10
Subtitle: 
Asian Baechu Kimchi
When you think of Korean food what is the first thing that comes to mind? Obviously it is Kimchi (Gimchi or Kimchee). Infact the Koreans eat so much kimchi, they say “Kimchi” instead of “Cheese” when clicking photographs! I think Napa cabbage kimchi or Baechu kimchi has to be one of the most popular out of the hundreds of kimchi types. Watch this video to learn how to make this delicious spicy pickled cabbage at home. Kimchi must accompany any Korean dish on the table.

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2 Comments

Elikimcheecz's picture
thank you! this should help me fee an army of my 4 legs children.
Elikimcheecz's picture
it will be great if i can print it down. days just kind of short when you have like a 48 kids to feed! hahhaha