Napa Cabbage Kimchi Recipe

Medium head napa cabbage about 2 pounds 1 4 cup iodine free sea salt or kosher salt see recipe notes water preferably distilled or filtered.

Napa cabbage kimchi recipe. Next cut the cabbage. Cut napa cabbage into quarter remove its cord and cut each quarter into chunk about 1 2 inches. 4 medium scallions ends trimmed cut into 1 inch pieces use all parts 1 3 cup korean red pepper powder.

Dissolve 1 cup salt in 1 2 gallon water. 8 ounces daikon radish peeled and cut into 2 inch matchsticks. Transfer a handful or two of cabbage into a bowl.

Then leave it for at least 2 hours or until your cabbage become wilted. Toss the korean sea salt onto the cabbage focusing more salt on the stalk than the leaves 2 cups of salt for 7 lbs of cabbage arrange cabbage neatly in a large bowl. 1 4 cup fish sauce.

If you d like put on rubber or plastic gloves to protect your hands from the spice. 1 2 pound napa cabbage. Soak cabbage in the salt water for 3 to 4 hours.

Napa cabbage kimchi can be eaten on its own or together with other foods like rice and meat dishes. Prepare large mason jars or air tight plastic containers your kimchi paste drained cabbage and a large bowl. Add garlic ginger onion fish sauce fermented salted shrimp and hot pepper flakes.

Place the cabbage into a big bowl and add cup of sea salt you may need 1 cup of water too and massage into the cabbage. Mix well with the wooden spoon until the mixture turns into a thin paste. 1 2 cup kosher salt.