Traditional Napa Cabbage Kimchi

Name: Traditional Napa Cabbage Kimchi
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 3 pound napa cabbage; 3 tablespoons kosher salt; 2 tablespoons all purpose flour; 1 tablespoon sugar; 9 garlic cloves; 3 teaspoons minced ginger; 0.25 Korean pear, cut into chunks; 0.5 medium onion, cut into chunks; 0.25 cup fish sauce; 1 tablespoon salted fermented shrimp; 1 cup Korean hot pepper flakes; 6 ounces daikon radish; 1 carrot, cut into matchsticks; 6 scallions, chopped; 3 scallions, sliced diagonally

Allen_Lee

Prep2 hrs 30 min

Total2 hrs 30 min

Servings4

Difficultymedium

KoreanPescatarian

Ingredients

3 poundnapa cabbage
3 tablespoonskosher salt
2 tablespoonsall purpose flour
1 tablespoonsugar
9garlic cloves
3 teaspoonsminced ginger
0.25Korean pear, cut into chunks
0.5medium onion, cut into chunks
0.25 cupfish sauce
1 tablespoonsalted fermented shrimp
1 cupKorean hot pepper flakes
6 ouncesdaikon radish
1carrot, cut into matchsticks
6scallions, chopped
3scallions, sliced diagonally

Instructions

1
Cut the cabbage lengthwise into quarters. Cut away the core of each quarter and remove ribs. Cut crosswise into 1 inch pieces and transfer to a large bowl. Toss with the salt and 1 cup of water. Let stand for 2 hours, tossing every 20 minutes to salt evenly.
2
Combine the flour and 1 cup of water in a small sauce pan and place over medium heat. Stir until the mixture begins to bubble, about 2 to 3 minutes. Add the sugar and stir until the mixture is slightly translucent, 2 to 3 minutes. Remove from heat and let cool.
3
Put the garlic, ginger, onion and pear in a food processor and process to a pure. Transfer to a bowl.
4
Add the cooled flour mixture and the garlic purée, fish sauce, fermented shrimp, hot pepper flakes. Mix with a wooden spoon. Add the radish, carrots, scallion (both chopped and sliced) and mix well.
5
Wash the cabbage pices in a several changes of water. Drain and transfer to the bowl with the kimchi paste.
6
Gently toss and mix by hand. Transfer to a glass jar or air tight container. Press down on the kimchi so it’s well packed.
7
Kimchi can be served right away or be fermented. It takes about 2 weeks to ferment in the fridge or 1 to 2 days in room temperature.