Two large bowls, food processor, cutting board, sharp knife, large container with air tight lid(otherwise your fridge will be way stinky), Rubber Gloves
Soak cabbage in salt water for at least 4 hours
Keep kimchi in the air tight container refrigerated. Can keep for over a month, the taste of older kimchi will differ from fresh one, but it becomes healthier as it continues to ferment
Fermented Cabbage:1 large to medium size Napa cabbage
Sea Salt (based on your own discretion)
3 cups Water
½ cup Sweet Rice Flour
½ cup sugar
½ cup Fish Sauce
½ cup of Clam Juice
5 cloves of Garlic
1 tablespoon Oyster Sauce
1 Korean Radish (you will not use the whole radish for this recipe, left over may be used to make Radish Kimchi)
Bunch Garlic Chives
Bunch Korean Mustard Leaves
Bunch Green Onions
1 tbsp Ginger
Korean Hot Red Pepper Flakes (based on your own discretion, the more you add the spicier your Kimchi will be)
Before you begin
Wash all the vegetables
Peel the radish, cut in half long way. For this recipe you will only need a quarter use the rest for Radish Kimchi
Cut Napa cabbage in half the long way, make incisions at the base and cut out some of the harder parts. If not using to prepare Radish Kimchi put the radish back into the refrigerator.
Peel and cut up white onion into chunks
Peel and cut up garlic into chunks
Peel and grate ginger, set aside on the plate
Cut up green onions and chives into strips about 1 ½ inches long. Tip: Cut the white part of the green onion long way in half to make it thinner. Bunch up the vegetable and cut in half sideways. Bunch up the vegetables again and cut on a slant about 1 ½ inches between each incision
Cut up green mustard leaves by bunching them together and making a few cuts
Step 1: Fermenting the Cabbage
Rub each Napa cabbage leaf with sea salt and add to a large bowl.
In another bowl add water and sea salt together, mix together
Pour the salted water into the bowl with cabbage. Top with a heavy plate or a pot filled with water. The cabbage must be completely submerged in salt water. Tip: Do not pour too much water. After you place a heavy object the liquid level will get higher you don’t want to end up with a spillage.
After about 4 hours pour out the water and rinse the cabbage under cold water. Rinse at least 3 times
Cut up the cabbage into smaller chunks and set aside Tip: Cutting up the cabbage will make it easier to serve. You can skip this step and do it later at the time of serving.
Step 2: Make Porridge
Add 3 cups of water and ½ cup of sweet rice flour to a small pot. Bring to a boil while mixing it together
Add ½ cup sugar
Continue mixing until porridge takes on more of a transparent look.
Remove the pot from the stove and submerge into a bowl filled with cold water, be careful not to overflow and cause spillage
Step 3: Make Seafood Liquid
In a food processor combine together cut up onion, cut up garlic, grated ginger, fish sauce, clam sauce, oyster sauce.
Blend together until all the ingredients are pureed
Step 4: Make Kimchi Paste
Remove quarter of radish from the fridge and cut up into thin strips Tip: Begin by cutting across the radish forming half ovals. Cut each oval the long way creating thin strips
In a bowl combine all the cut up vegetables (except for cabbage), hot pepper flakes, seafood liquid and porridge. Mix well to form a paste
Step 5: Put on the rubber gloves
Step 6: Rub the kimchi paste onto each Napa leaf.
Step 7: Move kimchi paste covered leaves into a container with air tight lid
You can eat kimchi as soon as done. It will taste different the longer you keep it, and is much healthier as it continues to ferment.
Napa Kimchi (a week old)
Although while growing up kimchi was not something you wanted to eat you might change your mind in a future.
I like making kimchi because of its great health properties and also because it complements a lot of other dishes that we ate. Some are: Kimchi Fried Rice, Kimchi Pancakes and Kimchi Soup.
Funny: In case you forget both of you had ate Kimchi in order to get a Mooshi Monster Magazine, what you might know is that I was going to order this magazine for you regardless, sorry I just couldn’t resist ;-).