Spicy Cabbage Kimchi Recipes

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:

• 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 outer leaves from cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
• In a large bowl combine the vinegar and sugar and stir to dissolve. Add the chili paste, ginger, garlic, and scallions and stir. Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture; stir well to combine. Put into a sterilized glass jar and pack the cabbage down; add enough water to cover. Close the jar and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.

Steps:

• Separate and wash the cabbage leaves.
• Sprinkle them with the 2 tbsp of salt.
• Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
• The water should cover the leaves if not place a heavy object on them to keep them submerged.
• After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
• Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
• Pour 11/2 cups of very hot water over the mixed seasoning.
• Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
• Place in the fridge for two days. Flip the bag every time you open the fridge door.
• To serve cut the leaves into 2" strips and serve as a side condiment.
• To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.

Steps:

• Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.
• Tear off leaves from cabbage until you get down to the crunchy white part. Rip outer leaves into 2" pieces. Thinly slice core crosswise until you have about 6 cups; reserve remaining cabbage for another use. Toss in a large bowl with daikon, carrots, and reserved scallion tops. Season with salt; pour reserved dressing over. Toss to coat, transfer to a platter, and top with sesame seeds and cilantro.