TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili 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.
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
NAPA CABBAGE KIMCHI
_Baechu Mock Kimchi **Editor's note:** The recipe below is excerpted from restaurateur Jenny Kwak's book, _Dok Suni: Recipes from My Mother's Korean Kitchen._Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. _ _To read more about Kwak and Korean cuisine, [click here.](http://eat.epicurious.com/eat/going_global/?/eat/going_global/korean/intro.html)_
Provided by Jenny Kwak
Yield Serves 5 to 6
Number Of Ingredients 9
Steps:
- 1. Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
- 2. In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
- 3. Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.
NAPA CABBAGE KIMCHI
This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Korean-Inspired Recipes
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
- In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
- Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.
More about "traditional napa cabbage kimchi recipes"
TRADITIONAL NAPA CABBAGE KIMCHI RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 2 hrsServings 3
- In each of 2 very large bowls, layer the cabbage with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.
- Fill a sink with cold water. Swirl the cabbage in it to remove the salt; drain and repeat. Drain the cabbage well, lightly pat dry with paper towels and transfer to a very large bowl.
- In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.
- Add the daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder and toss thoroughly. Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling. Store in the refrigerator.
TRADITIONAL NAPA CABBAGE KIMCHI (TONGBAECHU-KIMCHI: …
From maangchi.com
Category Preserved Side Dish
- To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
- Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
- Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
TRADITIONAL KIMCHI RECIPE - KOREAN BAPSANG
From koreanbapsang.com
4.4/5 (296)Category Side DishCuisine KoreanTotal Time 1 hr
- Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
- Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
- The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
TRADITIONAL NAPA CABBAGE KIMCHI | TWO PLAID APRONS
From twoplaidaprons.com
4.7/5 (7)Total Time 2 hrs 30 minsCategory Side DishCalories 602 per serving
- Clean and salt napa cabbage.Remove all bad outer leaves of the napa cabbage. Cut the napa cabbage into quarters, long ways. Wash and rinse in between every leaf of the cabbage to remove dirt.Optional: Cut away majority of the thick core at the bottom of the napa cabbage, just enough for the leaves to stay intact.Clean and sanitize sink or wherever you choose to salt the cabbage. In between each leaf, generously salt the cabbage from the root of the stems to the leaf tips. Repeat with remaining napa cabbage.Once all salted, arrange cabbage in a clean sink or large bowl. Cover and weigh the cabbage down with something heavy. Rotate the cabbage by transferring the ones on top to the bottom, and the bottom to the top every 30 minutes, for 1½ to 2 hours.
- Make paste.While waiting for the cabbage to salt, make the kimchi paste.Stir together water and rice flour in a saucepan. Over medium high heat, bring it to a boil, stirring occasionally. Turn down the heat to a simmer until the mixture is thick and looks kind of translucent. Make sure to stir every so often to prevent the bottom from burning, about 5-6 minutes. Remove from heat and transfer to a mixing bowl to cool.In a blender, add garlic cloves, ginger, Korean pear , onion, and fish sauce. Blend until smooth.Add Korean pepper flakes, salty fermented shrimp, and the blended mixture to the rice flour paste. Mix until thoroughly combined.Add julienned daikon radish, julienned carrot, and Asian chives to the paste. Mix until combined.
- Rinse the napa cabbage.Once the salting time is up, rip off a small piece of the cabbage and rinse it under water. Taste the cabbage to see if it's salted enough. The stem should taste well seasoned while the leaves should be salty but not unbearable.If the cabbage tastes good, rinse the entire cabbage and between each leaf. Squeeze out the water with your hands. Repeat this process again. Make sure to squeeze out most of the excess water. Repeat with remaining cabbage.If the cabbage is not salted enough, let it continue the salting process for another 30 minutes to 1 hour. Proceed with the rinsing process once they are salted enough.
- Rub the paste onto the napa cabbage.Once the cabbage has been rinsed, rub down each leaf with the paste. After the entire cabbage has been rubbed down, fold the cabbage onto itself to keep it tight. Repeat with remaining cabbage.Pack kimchi into sterilized glass jars or BPA free plastic containers. Make sure to pack the kimchi tightly in the container. However, do not over pack. Leave at least ½-1 inch space to prevent the lids from popping off. *Kimchi releases gas as it ferments.*
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