Fresh Cabbage Kimchi Recipes

Steps:

• Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
• Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

Steps:

• Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces.
• Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage.
• Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours.
• Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours.
• Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature.
• Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed.
• Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well.
• Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.

Steps:

• Rinse the cabbage, and then quarter the heads lengthwise. Place the pieces in a large pot or bucket, and sprinkle 1 tablespoon of the salt over them. Set aside for 1 hour.
• Rinse the cabbage under cold running water, and pat it dry. Cut the cabbage into 1-inch pieces, put them in a large bowl, and toss with the remaining 3 tablespoons salt. Let sit for 2 hours. The salt will draw out moisture from the cabbage.
• Drain off the accumulated liquid and lightly rinse the cabbage. In a large bowl, combine the cabbage with all the remaining ingredients, and toss well. Transfer the mixture to a large crock and push the mixture down to force the liquid to rise to the top, somewhat submerging the cabbage in its spicy surroundings. Cover it with a lid and store it in a cool, dark place for 3 days to ferment and mature.
• Once the kimchi is tasting all kinds of yummy, transfer it to clean jars (I like quarts), cap them, and store in the fridge (which will inhibit further fermentation) for up to a month or process according to the jar manufacturer's directions to store on the shelf for up to 9 months.

Steps:

• Start this in the evening.
• Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
• Trim off any yellowed or unattractive parts of the napa.
• Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
• Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
• Follow the previous step once more until you are sure that the cabbage is very clean.
• Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
• Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
• In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
• Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
• Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
• Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
• Take the flour porridge off the heat and cool completely.
• Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
• Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
• Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
• Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
• Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
• Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
• After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.