Traditional Napa Cabbage Kimchi Recipes

TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)

Steps:

• Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
• In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water 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 of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
• Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
• Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
• Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to 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 it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). 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 (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
• Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)

TRADITIONAL NAPA CABBAGE KIMCHI

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.

NAPA CABBAGE KIMCHI

Steps:

• Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
• In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
• Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.