Chinese Cabbage Kimchi Recipe

This is a Kimchi (Japanese fermented cabbage) dish that I have adapted to my own taste from the Epicurious web site. I know many people were a bit overwhelmed with the second head of Chinese cabbage this week, and Kimchi is a wonderful way to preserve this bountiful harvest. If you don’t have a chance to try it this week, there will be more cabbage ready in a few weeks! Enjoy

  • 10 cups of water
  • 2 Napa cabbages, washed and cut into 2-inch squares
  • 1 cup coarse salt (or kosher or sea salt)
  • 1 Tbsp finely chopped garlic
  • 1 Tbsp chopped ginger
  • 2 Tbsp  red pepper flakes (kochukaru)
  • 2 Tbsp sugar
  • 5-10 radish (use fewer if you are using large daikon) sliced very thin
  • 2 large carrots, grated (optional)
  • 5 scallions, cut into 1/2 inch pieces
  • fish sauce (optional*)

Preparation:

  1. In large nonreactive (glass, porcelain, or wood) bowl or pot, mix salt into water.
  2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.
  3. Soak cabbage for 5-6 hours.
  4. Remove cabbage and rinse in cold water, squeezing out excess liquid.
  5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, carrots, radish, and scallions.
  6. Add cabbage and coat with seasoning mixture.
  7. Pack the seasoned cabbage into a large airtight jar with lid.
  8. Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.

(Serves 12)

*There are countless ways to make kimchi, but traditional recipes usually include fish sauce, brined tiny shrimp or fresh oysters. Try 2-3 Tbsp of fish sauce or 2 Tbsp of chopped brined shrimp if you’d like to experiment. I am always nervous about people oversalting their kimchi. Because every fish sauce and brined shrimp has a different amount of salt, I advise you to use them sparingly if you’ve never made kimchi before.

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