Description
Kimchi or more specifically, napa cabbage kimchi, is one of the most popular banchan that’s spicy, tangy, and funky. This traditional and authentic recipe allows for longer storage and fermentation compared to fresh kimchi.
Ingredients
Scale
- 8 pounds napa cabbage
- 2 cups Kosher salt
- 1½ cup water
- ⅓ cup rice flour
- 1 large apple
- 1 large onion
- 20 cloves garlic
- 2 inch knob of ginger
- ½ cup fish sauce
- 2 cups gochugaru
- 1 pound Korean radish
- 6 ounces carrot
- 4 ounces Asian chives
Instructions
- Step: Peel away and discard any undesirable outer layer leaves of the napa cabbage.
- Step: Quarter the cabbage long ways.
- Step: Trim away excess part of the cabbage core and rinse each quarter with water to remove dirt.
- Step: Salt each quarter of napa cabbage by sprinkling salt between each and every layer of leaves, more generously around the stems.
- Step: Arrange and stack cabbages in a large bowl, cover and weigh down for 1½ to 2 hours, rotating every 30 minutes.
- Step: Rinse the napa cabbages with fresh water 2 to 3 times to remove excess salt.
- Step: Gently but firmly squeeze each quarter of napa cabbage to remove most of the excess water.
- Step: Whisk together rice flour and water, cook over medium to medium high heat until a thick, slightly translucent paste forms, and let cool.
- Step: Blend apple, onion, garlic cloves, ginger, and fish sauce until well blended.
- Step: Add half of the gochugaru to the blender and blend until smooth.
- Step: Transfer blended mixture to the bowl with cooled rice flour paste, add remaining gochugaru, Korean radish, carrot, and Asian chives, and mix well.
- Step: Rub the marinade on each leaf of the napa cabbage, leaving some julienned veggies in between layers.
- Step: Fold the cabbage over itself and pack tightly into sterilized glass jars, leaving at least 1 inch of space at the top.
Notes
Use Kosher salt or coarse salt for better control. Wear disposable gloves when applying the marinade to avoid staining hands.
- Prep Time: 3 hours 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 gallon jar
- Calories: 1306 kcal
- Sugar: 71 g
- Sodium: 8723 mg
- Fat: 39 g
- Saturated Fat: 7 g
- Unsaturated Fat: 32 g
- Trans Fat: 0 g
- Carbohydrates: 253 g
- Fiber: 117 g
- Protein: 65 g
- Cholesterol: 0 mg
Keywords: banchan, korean pickle