Traditional Kimchi

The art of salting vegetables is a predominantly Eastern technique, so it can be a little hard to fathom how much salt gets used. The best way to learn is by seeing and doing, and letting yourself make mistakes along the way.

Traditional Kimchi (Napa Cabbage)

Traditional Kimchi (Napa Cabbage)

Recipe by Sung Uni LeeCourse: Lunch, dinnerCuisine: Korean
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

Ingredients

  • SALTING CABBAGE FOR KIMCHI PREPARATION

  • 2-3 lbs Napa Cabbage

  • 1⁄4 cup KosherSalt

  • 3-4 cups Water (plus more for rinsing)


  • EQUIPMENT

  • Large Tub

  • Measuring Spoon

  • Knife

  • Large Colander

  • Cutting Board


  • KIMCHI SEASONING BASE

  • 2 tsp Rice Flour

  • 1 c Water, for cooking rice flour into porridge

  • 1⁄2 c Korean Chili Powder OR Aleppo Pepper

  • 1⁄4 c Ginger – approx 2” piece of ginger

  • 1⁄2 c Onion

  • 6 cloves Garlic

  • 3 oz Dried Papaya, reconstituted

  • 1.5 tbsp Sea Salt or 3 tbsp Fish Sauce

  • 8 oz Daikon, julienned

  • 2 oz Carrot, julienned

  • 4 Scallions, cut on the bias


  • EQUIPMENT

  • Mandolin

  • Knife

  • 2 Large Mixing Bowls

  • 1 Small Saucepan

  • Measuring Spoons & Cups

  • Kitchen Gloves

Directions

  • SALTING CABBAGE
  • Cut cabbage, start at the core and make a slit. Make another cut until you have quartered the cabbage. To make a quick kimchi, cut the pieces into smaller 2” slices.
  • Wet the leaves, by rinsing or dunking into water. Generously sprinkle salt on each leaf, especially near the core or fatter parts of the leaves.
  • Pour some water over the cabbage, so that salted water is touching all or as much of the surface of the leaves as possible. Turn over or toss cabbage every couple of hours.
  • After 4-12 hours, rinse cabbage in a couple washes of cold water. The leaves should be limp, yet crisp and have a mild salty taste. Drain in colander to remove excessive water.
  • Cabbage is now ready for spice mixture!

  • ADDING KIMCHI SEASONING SPICES
  • Make rice porridge by dissolving rice flour into cold water. Place on a medium flame and bring to a boil. Once the porridge starts cooking, stir frequently and let cook for 5-7 minutes. Let cool to room temperature.
  • Combine daikon, carrot and scallion in a mixing bowl. Set aside.
  • Combine fruit, salt, onion, ginger, garlic, salt in a blender. Purée.
  • Combine chili, fruit purée and rice porridge in the blender, mixing well together. Add mixture to bowl of julienned daikon, carrot and scallion to finish seasoning mix.