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Korean Nappa Cabbage Kimchi

Ingredients
  Napa cabbage 2 Medium
  Green onions 6 , cut 4 inches long
  Dried dates 6 , thinly sliced
  Garlic 2 Clove (10 gm), thinly sliced
  Salt shrimp 1 Tablespoon
  Korean radish 1 Medium, thinly sliced
  Salt 1 Cup (16 tbs)
  Cold water 3 Cup (48 tbs)
  Green onions 6 Medium, cut into 4 inch lengths
  Dates 6 Medium, thinly sliced (Dried Dates)
  Pine nuts 1⁄2 Cup (8 tbs)
  Red pepper 1 Medium, shredded
  Ginger 2 Tablespoon, thinly sliced
  Garlic cloves 2 Medium, thinly sliced
  Sugar 1 Tablespoon
  Salted shrimp 1 Tablespoon
  Asian pear 1 Medium, julienned
Directions

GETTING READY
1) Slice the centre of the cabbage about 3 inches cut into two parts.
2) Soak it in water and take out immediately.
3) Sprinkle it generously with salt to coat all leaves. Leave for 3-4 hours.
4) Dissolve salted shrimp in water.

MAKING
5) In a large bowl, combine pine nuts, ginger, garlic, radish, pear, dates, green onions, sugar and red peppers.
6) Rinse the cabbage nicely and let it drain.
7) Stuff the mixture into the cabbage leaves.
8) Using a strainer, pour the salted shrimp water mixture over cabbage.
9) Close the lib of the bowl and leave for a day at room temperature and then refrigerate it.

SERVING
10) Serve nappa cabbage khimchi when desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Taste: 
Savory
Storage: 
Preserving
Dish: 
Preserve
Ingredient: 
Cabbage
Here is a recipe to make Nappa Cabbage Kimchi, a famous and popular dish from Korea. It is dish with many uses. If you are a food enthusiast, you are going to love this video. Watch the video to learn making kimchi.

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