Traditional Napa Cabbage Kimchi

Ingredients for Traditional Napa Cabbage Kimchi

• 150g plus 1 tablespoon coarse sea salt or kosher salt

• Agua

• 2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage

• 1 bulb garlic, cloves separated and peeled

• 1 (2-inch) piece of ginger root

• 60ml fish sauce or Korean salted prawns

• 1 Asian radish, peeled and grated

• 1 bunch of spring onions, cut into 1-inch lengths

• 100g Korean chilli powder

• 1 teaspoon sugar (optional)

• Sesame oil (optional)

• Sesame seeds (optional)

How to make Traditional Napa Cabbage Kimchi

1. Dissolve 1 cup salt in 1.9L water. Soak cabbage in the salt water for 3 to 4 hours.

2. Combine garlic, ginger, and fish sauce or prawns in food processor or blender until finely minced.

3. In large bowl, combine radish, spring onions, mustard greens, garlic mixture, chilli powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chilli burn.)

4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.

5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.