Napa Cabbage Kimchi

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Kimchi is a yummy fermented dish from Korea. This recipe focuses on napa cabbage kimchi, known as pogi kimchi. It’s super popular and can be enjoyed on its own or used in various recipes. Making it at home is not only easy but also ensures a healthy and flavorful outcome. Let’s get started!

Preparation time: 2 hours 30 min
Brining time: 6 hours
Total time: 8 hours 30 min
Serves: 6

Ingredients:

  • 4kg (8.8 pounds) napa cabbage (Chinese cabbage), remove thick outer cabbage leaves
  • 16 cups (3840 ml) water
  • 1.5 cups (285g / 10 ounces) Korean coarse sea salt or natural rock salt (for salt water)
  • 1/2 cup (97g / 3.4 ounces) cooking salt, medium-sized crystals (for sprinkle)

For Paste:

  • 2 Tbsp glutinous rice flour (sweet rice flour)
  • 1.5 cups (360 ml) water
  • 1.5 cups (141g / 4.97 ounces) gochugaru (Korean chili flakes)
  • 540g / 19 ounces Korean radish or daikon radish, julienned
  • 1 Tbsp fine sea salt
  • 3.5 Tbsp Korean fish sauce
  • 2 Tbsp salted fermented shrimp (saeujeot), minced
  • 90g / 3.2 ounces Korean chives, cut in 5 cm / 2-inch length
  • 140g / 4.9 ounces carrots, julienned
  • 1/4 cup (42g / 1.48 ounces) minced garlic
  • 1/2 Tbsp minced ginger
  • 2 Tbsp raw sugar
  • 75g / 2.6 ounces onion, blended (with a stick blender or vegetable chopper) or finely grated

Method:

  1. Cut the napa cabbage into quarters, keeping the stem intact. Rinse under running water.
  2. Dissolve coarse salt in 16 cups of water. Dip each cabbage quarter in saltwater and transfer to a tray.
  3. Rub cooking salt over the thick white part of each cabbage leaf. Place in a bag or bucket, pour reserved saltwater, and let it pickle for 6 hours, rotating every 2 hours.
  4. After soaking, rinse the cabbages and drain for 1 hour.
  5. Prepare glutinous rice paste: Boil rice flour with 1.5 cups of water until thick. Cool, add Korean chili flakes, and mix well.
  6. Mix radish, sea salt, fish sauce, and salted shrimp. After 10 minutes, add Korean chives, carrots, garlic, ginger, sugar, blended onion, and the chili flakes mixture.
  7. Spread the seasoning over each cabbage leaf, leaving them attached to the stem.
  8. Transfer kimchi to a container. Leave at room temperature for 24 hours, then refrigerate. For enhanced flavor, wait an additional 3-4 days before consuming.

Notes:
To enhance the flavor of your kimchi, you can experiment with adding additional ingredients like grated pear or apple to the seasoning mixture. This can bring a subtle sweetness to balance the tanginess of the kimchi. Adjust the quantities based on your taste preferences for a personalized touch.

Nutritional Info:
Calories: 196
Carbs: 37g
Protein 9g
Fat 7g

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