Korean Napa Cabbage Kimchi
Quick answer
- Active time
- 50 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Salting decides the texture of this napa cabbage kimchi: under-salted leaves weep liquid and turn mushy during fermentation, while over-salted ones bury the seasoning.
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Blooming the gochugaru in sweet rice paste before the fish sauce goes in gives a heavy paste that clings to each leaf instead of sliding off. Spread it thinly between the layers, since too much filling makes the kimchi salty and soft. Fresh-tasting at first, it grows deeper and tangier after about a week, and well-soured kimchi is the one to use for kimchi-jjigae or stir-fried kimchi.
Ingredients
Instructions
- 1
Quarter the napa cabbage and work 120 g coarse sea salt deeper into the thick stem ends.
Salt for about 6 hours, turning once midway so the leaves soften evenly without leaving hard, unsalted sections.
- 2
When the stems bend without snapping, rinse the cabbage in cold water 3 times to remove excess salt.
Stand the quarters cut side down for at least 30 minutes, because trapped water will loosen the seasoning paste.
- 3
Mix 120 g gochugaru with 150 g sweet rice paste before adding the salty ingredients.
Let it stand for 10 minutes until the color deepens and the paste clings heavily to a spoon instead of running off.
- 4
Stir 80 ml anchovy fish sauce, 40 g minced garlic, and 10 g minced ginger into the bloomed paste until no pale streaks remain.
Fold in 250 g julienned radish and 80 g scallions gently so they stay crisp.
- 5
Lift each cabbage leaf and spread the filling thinly from the stem end toward the leafy end.
Avoid stuffing too much between layers, since excess paste can make the kimchi salty and soft; rub any extra over the outside.
- 6
Wrap each quarter with the outer leaf, press it tightly into a container, and close the lid.
Ferment at room temperature for 12 to 24 hours, then refrigerate for 2 to 3 days before serving chilled.
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