Delicious Napa Cabbage Kimchi
Delicious Napa Cabbage Kimchi
Recipe for Delicious Napa Cabbage Kimchi
This recipe uses 20kg of pre-salted napa cabbage to make delicious kimchi for everyday enjoyment. The seasoning is lighter than traditional Gimjang kimchi, making it a refreshing and enjoyable dish. Enjoy it fresh or let it ferment for a wonderfully crisp and tangy flavor!
Basic Ingredients- 20kg pre-salted napa cabbage
- 1 large radish
- 1/2 bunch of chives
- 5-6 cups of gochugaru (Korean chili powder, adjust to taste)
Kimchi Seasoning Ingredients- 1/2 onion
- 5 red chili peppers
- 5 dried chili peppers (for color and flavor)
- 1 cup of salted shrimp (saeu-jeot)
- 1 cup of anchovy sauce (myeolchi-aekjeot)
- 1/2 cup of sand lance fish sauce (kkana-ri-aekjeot)
- 1 cup of peeled garlic (approx. 100g)
- 2-3 cloves of ginger (about 1/4 the amount of garlic)
- 3 Tbsp sugar
- A pinch of MSG (optional)
- 500ml cooked glutinous rice paste (chapssal-pul)
Glutinous Rice Paste Ingredients- 2 Tbsp glutinous rice flour
- 500ml water
Broth Ingredients- 2 handfuls of dried pollack trimmings
- 2 liters of water
- 1/2 onion
- 5 red chili peppers
- 5 dried chili peppers (for color and flavor)
- 1 cup of salted shrimp (saeu-jeot)
- 1 cup of anchovy sauce (myeolchi-aekjeot)
- 1/2 cup of sand lance fish sauce (kkana-ri-aekjeot)
- 1 cup of peeled garlic (approx. 100g)
- 2-3 cloves of ginger (about 1/4 the amount of garlic)
- 3 Tbsp sugar
- A pinch of MSG (optional)
- 500ml cooked glutinous rice paste (chapssal-pul)
Glutinous Rice Paste Ingredients- 2 Tbsp glutinous rice flour
- 500ml water
Broth Ingredients- 2 handfuls of dried pollack trimmings
- 2 liters of water
- 2 handfuls of dried pollack trimmings
- 2 liters of water
Cooking Instructions
Step 1
Here are the 20kg of pre-salted napa cabbage that we will be using today. They are already seasoned, making them convenient to use.
Step 2
Instead of immediately mixing the cabbage with seasoning, begin draining the salted cabbage about 30 minutes to 1 hour before you start preparing the seasoning. If you drain the water too early after unpacking, the cabbage might turn brown. This resting period allows the cabbage to retain its freshness.
Step 3
To make the broth, combine 2 liters of water and 2 handfuls of dried pollack trimmings in a pot. Bring it to a rolling boil over high heat. The pollack will impart a deep, savory flavor to the broth.
Step 4
Once boiling, reduce the heat to medium and continue to simmer for about 10-15 minutes. Strain the broth and set it aside to cool completely before using it in the seasoning. This step is crucial for a well-balanced flavor.
Step 5
To make the glutinous rice paste, dissolve 2 tablespoons of glutinous rice flour in 500ml of water in a pot, ensuring there are no lumps. Cook over low heat, stirring constantly to prevent sticking. Once it starts to boil, simmer for another 1-2 minutes until it thickens to a paste consistency.
Step 6
Allow the freshly cooked glutinous rice paste to cool down completely before adding it to the kimchi seasoning. Adding it while still hot could inadvertently cook other ingredients.
Step 7
Wash all the vegetable ingredients for the kimchi filling (radish, chives, onion, chili peppers, etc.) thoroughly under running water. Fresh, clean ingredients are the foundation of delicious kimchi!
Step 8
Prepare the radish, which contributes to the kimchi’s crisp texture, by peeling and thinly julienning it. This will help it integrate well with the seasoning. Avoid cutting it too thick, as this can lead to uneven cooking.
Step 9
Gently hold the base of each salted cabbage leaf and shake to drain excess brine. Squeeze out any remaining water trapped between the leaves. Be gentle to avoid crushing the cabbage.
Step 10
Chop the ingredients for the seasoning paste, such as onion, red chilies, and dried chilies, into manageable pieces for blending. This preparation step ensures a smoother and finer seasoning paste.
Step 11
Place the chopped seasoning ingredients into a blender or food processor. If the mixture is too thick, gradually add some of the cooled pollack broth you prepared earlier, until you reach your desired consistency. Using broth enhances the overall flavor profile.
Step 12
In a bowl, combine the pureed seasoning ingredients with the gochugaru and the remaining pollack broth. Mix well until the gochugaru is fully dissolved and the paste is smooth. This ensures even distribution of the chili powder.
Step 13
Once the gochugaru is well incorporated, add the julienned radish and the chopped chives to the seasoning paste. Gently mix everything together, ensuring the vegetables are evenly coated. Taste the mixture and adjust seasoning if necessary – add more fish sauce or salt for savoriness, or a bit more sugar for sweetness, to suit your preference.
Step 14
Now, carefully stuff the kimchi filling between the leaves of the drained napa cabbage. Make sure to spread the seasoning evenly, especially into the thicker parts of the cabbage leaves, for maximum flavor.
Step 15
Transfer the finished kimchi into storage containers, packing it snugly. Instead of refrigerating immediately, leave the container at room temperature for one to two days to allow the kimchi to ferment and develop its flavors. After this initial fermentation, store it in the refrigerator. This process will result in a more complex and delicious taste.
