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  • Traditional Cabbage Kimchi

    1 vote
    Traditional Cabbage Kimchi
    Prep: 2-4 days Servings: 1
    by Its a Food Fetish
    18 recipes
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    Traditional Korean kimchi is made with napa cabbage. It is a fermented side dish that is a staple in the Korean diet.

    Ingredients

    • 1 cup coarse sea salt plus 1 Tbs
    • 2 large heads Napa Cabbage (or 3 smaller heads) cut into bite sized pieces
    • 1 garlic bulb, peeled
    • 1 (2 inch) piece of ginger, peeled
    • 1/4 cup fish sauce
    • 1 Asian radish, peeled and grated
    • 1 bunch of mustard greens, chopped
    • 1 bunch of green onions, cut into 1 inch pieces
    • 1/2 cup Korean chili powder

    Directions

    1. Sprinkle cabbage with 1 cup of sea salt, toss to coat, and let sit for 4 hours.
    2. In a food processor, combine garlic, ginger, and fish sauce. Pulse until it becomes a thick paste consistency.
    3. Rinse cabbage thoroughly. Drain with a colander, squeezing as much water from the leaves as possible.
    4. In a large bowl, combine cabbage, mustard greens, green onion, remaining salt, fish sauce paste, and chili powder. Using food safe gloves, mix until cabbage is adequately covered in sauce.
    5. Place cabbage in a 1 gallon jar, press down to remove any air bubbles.
    6. Store in a cool dry place for 2-4 days before serving. Refrigerate after opening. Kimchi will keep for up to 4 weeks in the refrigerator.

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