Napa Cabbage Kimchi
It is Korea's representative fermented side dish made by salting Napa cabbage and mixing it with a seasoning paste (kimchi stuffing) made from chili powder, garlic, ginger, and salted seafood (jeotgal). It is served on almost every Korean table and can also be used as an ingredient for cooking.
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⚠️ AI-generated recipe. Actual results may vary.
- Salted napa cabbage(절인배추)12 kg
- Oysters(굴)1 kg
- Water(물)1.5 L
- Sweet rice flour(찹쌀가루)100 g
- Beef Dashida (beef bouillon powder)(소고기다시다)20 g
- MSG20 g
- Coarse red chili powder (gochugaru)(굵은고춧가루)750 g
- Minced garlic(다진마늘)500 g
- Salted shrimp (saeujeot)(새우젓)350 g
- Minced ginger(다진생강)25 g
- Anchovy fish sauce(멸치액젓)500 g
- Sea salt(꽃소금)75 g
- Sugar(설탕)200 g
- Korean radish(무)1.5 kg
- Chives(쪽파)700 g
- Red mustard greens(홍갓)500 g
- Green mustard greens(청갓)700 g
- Young radish greens(알타리무청)6 stems
- Carrot(당근)80 g
- Water dropwort (minari)(미나리)200 g
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Steps
Tap a step with a time badge to jump to that moment in the video. · approximate position
- 1Mix the sweet rice flour into the water until smooth.▶ 0:15
- 2Pour the mixture into a pot and cook over medium heat, stirring constantly from the bottom, to make a rice porridge paste.▶ 2:04
- 3Add 2 tablespoons of beef Dashida to the rice paste and mix well.▶ 3:53
- 4Once the rice paste reaches the right consistency, stir in the red chili powder and MSG.▶ 5:42
- 5Use a julienne peeler to thinly slice the radish.▶ 7:32
- 6Season the sliced radish with sea salt, anchovy fish sauce, and salted shrimp, and let it sit to brine.▶ 9:21
- 7Trim the roots off the mustard greens, then cut the stems into 3cm lengths and the leaves into 2cm lengths.▶ 11:10
- 8Cut the radish greens and chives into 3cm lengths.▶ 12:59
- 9Use a julienne peeler to slice the carrot.▶ 14:48
- 10Add the prepared vegetables to the brined radish, then mix in the red chili powder, minced garlic, minced ginger, and sugar to make the kimchi paste filling.▶ 16:37
- 11Spread a thin layer of the filling between each leaf of the salted napa cabbage.▶ 18:26
- 12Once evenly seasoned, fold the cabbage into shape and wrap it with the large outer leaves.▶ 20:15
- 13Pack the cabbage into a kimchi container, pressing down firmly to remove any air pockets.▶ 22:05
- 14Finally, cover the top with the remaining salted cabbage leaves before storing.▶ 23:54
💡 Cooking Tips
The key to the taste is "salting the cabbage." The salt concentration and salting time must be correct for the crunchiness and seasoning to be just right. Adding glutinous rice paste to the seasoning helps it adhere well to the cabbage and enhances the umami and fermentation process.
⇄ Substitutes
If you don't have Korean cabbage, you can use Napa cabbage (Napa cabbage) as is. If it's hard to find salted seafood (jeotgal), substitute it with Fish sauce (Fish sauce). If you are vegan, omit the salted seafood and add depth of flavor using water brewed from kelp and shiitake mushrooms, soy sauce, and miso.
Storage
After making it, let it ferment at room temperature for 1-2 days, then store it in the refrigerator. Fermentation gas can cause the liquid to overflow, so only fill 70-80% of the airtight container. If it gets too sour, don't throw it away; use it for stews or stir-fries.
Related
Kkakdugi (Kkakdugi), Chonggak-kimchi, Oisobagi (cucumber kimchi), Kimchi-jjigae (using sour kimchi).
FAQ
Q. Can I make vegan Kimchi without salted seafood (jeotgal)?
A. Yes. Instead of anchovy fish sauce or salted shrimp, you can make deep-flavored vegan Kimchi by adding a little soy sauce or miso to a savory broth brewed with kelp and shiitake mushrooms and fermenting it.
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