Yields:
10 Servings
Difficulty: Medium
Prep Time: 1 Hr
Cook Time:
5 Mins
Total Time:
1 Hr 5 Mins
Cabbage Kimchi is one of the most popular traditional foods in Korea. It is renowned for its spicy flavor, unique fermentation process, and rich nutritional value.
Ingredients
Adjust Servings
Instructions
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Cut the napa cabbage in half lengthwise, then cut each half into quarters. Rinse the cabbage quarters under cold water to remove any dirt.
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Place the napa cabbage in a large bowl and sprinkle the salt over it. Mix thoroughly, making sure all the napa cabbage leaves are evenly coated with salt. Allow it to sit for approximately 4 hours to extract excess water, flipping them occasionally.
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In a small saucepan, combine 2 cups of water and glutinous rice flour. Mix well using a wooden spoon and cook over medium heat for about 5 minutes until it starts to bubble. Remove from heat and let it cool completely.
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Blend the onion, apple and garlic with the fish sauce in a blender.
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When the glutinous rice flour mixture is cool, add it to a bowl. Then, combine the grated ginger, Korean red pepper flakes and sugar. Add onion and apple mixture into the bowl. Mix well until all the ingredients are incorporated and the mixture turns into a paste. Add carrots, radish, Chinese chives, and green onions to the paste. Mix well.
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After 4 hours, rinse cabbage under cold water to remove excess salt. Gently squeeze out any excess water from the cabbage leaves.
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Place the cabbage quarters in a large bowl and apply the kimchi paste to each leaf, making sure to coat both sides. You can use gloves to protect your hands from the spiciness of the pepper flakes. Transfer the kimchi mixture into clean, airtight jars or containers. Seal the jars or containers tightly and let them ferment at room temperature for 1 to 2 days. Refrigerate the kimchi to slow down the fermentation process.
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Kimchi can be enjoyed immediately, but it will taste even better after a few days of fermentation. Serve it as a side dish, use it in stir-fries, soups, or enjoy it with rice.
Notes
Note: Remember to use clean utensils and jars when handling the kimchi to prevent contamination. Adjust the amount of red pepper flakes according to your preferred level of spiciness.