Authentic Whole Napa Cabbage Kimchi: The Secret to Deep Flavor
Authentic Whole Napa Cabbage Kimchi: The Secret to Deep Flavor
#NapaCabbageKimchi #WholeKimchi #KimchiMaking #KoreanCabbageKimchi #HomemadeKimchi #TraditionalKimchi
After making a generous batch of kimchi paste, we quickly prepared some fresh kimchi salad. The next day, we moved on to making a hearty whole cabbage kimchi using Napa cabbages that had been salted in advance. This is a classic, robust kimchi made by quartering whole Napa cabbages and filling them generously with a flavorful stuffing. It’s often said that 80% of delicious kimchi comes from a well-made filling! We meticulously prepared ingredients like crisp shredded radish, fragrant carrots and onions, and fresh scallions and chives. Once the cabbages are properly salted, they are rinsed and drained, ready to be layered with the delicious filling. While the mixing process itself is quick, the subsequent cleanup can be quite a task! However, the thought of enjoying delicious homemade kimchi makes the effort worthwhile.
Kimchi Paste Ingredients- 1.5 cups sweet rice flour (glutinous rice flour)
- 3 cups water
- 3 cups natural seafood broth (from anchovies, kelp, etc.)
- 6 cups Korean chili powder (gochugaru)
- 10 dried red chili peppers (pureed or finely minced)
- 1/3 cup water (for making the chili paste)
- 8 Tbsp minced garlic
- 1 Tbsp minced ginger
- 4 cups fish sauce (anchovy or sand lance)
- 4 Tbsp salted shrimp (finely minced)
- 1 cup plum extract (maesilcheong)
- 40g sea parsley (or chives, finely chopped)
- 6 Tbsp chopped scallions (cut into 2-3 cm lengths)
Whole Cabbage Kimchi Ingredients- 2 whole Napa cabbages
- 4 Tbsp coarse sea salt (for salting cabbage)
- 1/2 radish (julienned coarsely)
- 1 carrot (julienned coarsely)
- 2 onions (julienned coarsely)
- 1 bunch chives (cut into 5 cm lengths)
- 1/2 bunch scallions (cut into 5 cm lengths)
- 6 cups prepared kimchi paste
- 2 whole Napa cabbages
- 4 Tbsp coarse sea salt (for salting cabbage)
- 1/2 radish (julienned coarsely)
- 1 carrot (julienned coarsely)
- 2 onions (julienned coarsely)
- 1 bunch chives (cut into 5 cm lengths)
- 1/2 bunch scallions (cut into 5 cm lengths)
- 6 cups prepared kimchi paste
Cooking Instructions
Step 1
First, trim and wash the chives, then drain them well. Chop them into roughly finger-joint-sized pieces (about 5 cm). Avoid chopping them too finely, as they can become mushy in the kimchi filling.
Step 2
Julienne the carrot to a similar length as the chives (about 5 cm). Cut them slightly thicker rather than thinly, so they retain their shape and texture after fermentation. Thinly julienned carrots can become too soft and lose their visual appeal.
Step 3
Slice the onions coarsely as well. Having all the vegetable ingredients cut to a similar size ensures that they mix evenly into the kimchi filling and contribute to a pleasant texture.
Step 4
Julienne the radish coarsely. Since radish makes up about 80% of the kimchi filling, ensuring its crisp texture by cutting it thickly is key to a delicious result.
Step 5
In a large bowl, combine the julienned radish, carrot, onion, chives, and scallions. Pour the prepared kimchi paste over the vegetables and mix thoroughly until all ingredients are evenly coated with the paste. Ensure everything is well combined.
Step 6
Trim the base of the whole Napa cabbages and cut them into quarters. In a separate basin, mix coarse sea salt with water and sprinkle it generously over the cabbage wedges, focusing on the thicker stem parts. Let the cabbages wilt and soften, which usually takes about 4-6 hours. Flip them halfway through for even salting. To check if they are ready, taste a thick part of a leaf; it should be pliable and slightly salty. If too salty, rinse them several times in cold water. If not salty enough, let them salt for a bit longer.
Step 7
Rinse the well-salted cabbage wedges under cold running water once or twice to remove excess salt. After rinsing, place the cabbage in a colander to drain thoroughly. For large-scale kimchi making, salted cabbage is sometimes drained overnight, but for home use, 2-3 hours of draining should suffice.
Step 8
Carefully spread each leaf of the drained cabbage and generously fill the spaces with the prepared kimchi filling. Use more filling for the thicker stem parts and less for the delicate leaves. Distribute the filling evenly for optimal flavor in every bite.
Step 9
Fold the outer leaves of the filled cabbage wedges over to enclose the filling, creating neat bundles. Pack these kimchi bundles snugly into a kimchi container. Minimizing air pockets will help preserve the kimchi for longer.
Step 10
We also added some roughly chopped leftover radish to the remaining kimchi paste and filling, mixed them, and layered this mixture on top of the cabbage kimchi in the container. This not only enhances the kimchi’s refreshing taste but also provides a side of radish kimchi. It’s a great way to utilize any leftover paste efficiently.
Step 11
Allow the kimchi to ferment at room temperature for about 2 days. Once you detect a slightly fermented aroma, transfer it to a kimchi refrigerator and let it further mature for about 3 more days. The kimchi is now beautifully ripened, with a good amount of juice. It looks delicious!
Step 12
The perfectly aged whole cabbage kimchi is ready! Tearing it into strips and rolling it around a spoonful of rice is a wonderful way to experience the true taste of homemade kimchi. It’s not overly spicy, and the refreshing, cool flavor is exceptional. The addition of sea parsley seems to impart a delightful, slightly effervescent coolness, much like a carbonated drink. It’s truly a rice-pairing delight!
