Delicious and Crispy Napa Cabbage Kimchi
Delicious and Crispy Napa Cabbage Kimchi
How to Make Kimchi with 3 Heads of Napa Cabbage! Perfect for Kimjang Season!
Today, I’m sharing a detailed recipe for making delicious Napa Cabbage Kimchi at home with three heads of cabbage. While there are many variations in kimchi-making methods across families and regions, I believe there’s no single ‘best’ recipe. The key is to adjust it to your personal taste! Once you master the basic brining and seasoning ratios, you can customize the ingredients to create your ultimate kimchi. You can also follow along with the video tutorial at https://youtu.be/u7Wkzto96W4!
Kimchi Ingredients- 3 medium Napa cabbage heads (approx. 6kg)
- 1/2 Korean radish
- 1 handful of green onions (approx. 100g)
- 5 cups coarse sea salt (for brining cabbage)
Flavorful Kimchi Seasoning Ingredients- 180g minced garlic
- 20g minced ginger
- 1 cup anchovy sauce
- 1/2 cup salted shrimp (finely minced)
- 4.5 cups red pepper flakes (adjust to taste)
- 6 dried red chilies (soaked)
- 1/2 pear (seeds removed, chopped for blending)
- 1 to 1.5 cups stock (made from anchovies, kelp, radish, etc.)
- 1 cup glutinous rice paste (starch slurry)
- A pinch of sesame seeds (for garnish)
- 100g fresh shrimp (minced for added umami)
- 180g minced garlic
- 20g minced ginger
- 1 cup anchovy sauce
- 1/2 cup salted shrimp (finely minced)
- 4.5 cups red pepper flakes (adjust to taste)
- 6 dried red chilies (soaked)
- 1/2 pear (seeds removed, chopped for blending)
- 1 to 1.5 cups stock (made from anchovies, kelp, radish, etc.)
- 1 cup glutinous rice paste (starch slurry)
- A pinch of sesame seeds (for garnish)
- 100g fresh shrimp (minced for added umami)
Cooking Instructions
Step 1
First, let’s prepare the cabbage. Remove any tough outer leaves, then cut each head in half. Trim the core neatly. Making a shallow cut into the core will help the cabbage brine more evenly.
Step 2
In a large basin, dissolve 1.5 cups of coarse sea salt in 3 liters of water. Stir until the salt is completely dissolved.
Step 3
Pour the saltwater mixture over the cabbage, making sure to get it between the leaves, especially the thicker stems. Let it sit briefly until the cabbage starts to wilt slightly. Then, sprinkle salt between the leaves layer by layer. This prevents the leaves from breaking apart and ensures even salting.
Step 4
For each half-cabbage, take about two handfuls of salt and sprinkle it lightly, focusing more on the core and stem areas. This helps the salt work its way into the cabbage effectively.
Step 5
Place the salted cabbage in a container, leaning them slightly. Let them brine for 3 to 4 hours, turning them over once halfway through. This ensures both sides are equally brined.
Step 6
Let’s make the broth that adds depth to the kimchi. In a pot, combine 20g dried anchovies, 5g kelp, and 70g radish. Add water and bring to a boil. Once boiling vigorously, remove the kelp after 1-2 minutes. Cover the pot, reduce heat to medium, and simmer for about 10 minutes. Turn off the heat and let it cool completely.
Step 7
Also, prepare the glutinous rice paste. In a pot, combine 2.5 cups of water with 2 tablespoons of glutinous rice flour. Whisk until smooth, then cook over low heat, stirring constantly, until it thickens into a paste.
Step 8
Prepare the ingredients for blending. Chop the garlic, ginger, and pear into manageable pieces for the blender. Cut the green onions into 3-4cm lengths, and julienne the radish.
Step 9
In a blender, combine the minced garlic, minced ginger, fresh shrimp, soaked dried chilies, salted shrimp, pear, and 1.5 cups of the cooled stock. Blend until smooth.
Step 10
To the blended mixture, add the anchovy sauce, cooled glutinous rice paste, sesame seeds, and red pepper flakes. Mix well. Finally, add the julienned radish and chopped green onions, and mix everything together to create the flavorful kimchi seasoning.
Step 11
To check if the cabbage is properly brined, bend a piece of the stem. If it bends easily without breaking, it’s ready. Rinse the brined cabbage under cold running water about three times. This removes any excess salt and impurities.
Step 12
After rinsing, place the cabbage cut-side down on a colander and let it drain for at least 1 hour. Draining excess water is crucial for preventing watery kimchi and maintaining its crispiness.
Step 13
Once the cabbage is well-drained, carefully spread the kimchi seasoning between the leaves, paying special attention to the stems and core. Fold the cabbage in half and wrap it with the outer leaves. Pack it tightly into an airtight container, pressing down firmly. Store it, and enjoy your delicious homemade kimchi! Enjoy your meal!
