Kimchi (Napa Cabbage Kimchi)
Kimchi or more specifically, napa cabbage kimchi, is one of the most popular banchan that's spicy, tangy, and funky. Our kimchi recipe is traditional and authentic, made with quartered napa cabbage, which means the process is a bit more labor intensive. However, this allows for longer storage and longer fermentation compared to geotjeori (fresh kimchi), which is meant to be enjoyed within a short time. You can also try our quick cucumber kimchi for a cucumber alternative that takes only 20 minutes.
Ingredients
- 8 pounds napa cabbage ((usually each head is around 4 pounds))
- Kosher salt ((about 2 cups, or as needed, for salting))
- 1½ cup water
- ⅓ cup rice flour (regular or glutinous)
- 1 large apple (cut into smaller pieces and discard core (fuji, honey crisp, gala) *see notes for Korean pear)
- 1 large onion (peeled and cut into smaller pieces)
- 20 cloves garlic (peeled (about 3oz/85g))
- 2 inch knob of ginger (peeled and cut into smaller pieces)
- ½ cup fish sauce (or ¾ cup saeujot per ½ cup fish sauce *see notes)
- 2 cups gochugaru (coarse) (divided (also known as Korean red pepper flakes))
- 1 pound Korean radish (peeled and julienned)
- 6 ounces carrot (peeled and julienned)
- 4 ounces Asian chives (cut into 1 inch pieces (discard about 1 to 2 inches the tough stem))
Directions
- 1
Peel away and discard any undesirable outer layer leaves of the napa cabbage. Make the kimchi marinade: While the napa cabbages are salting, make the kimchi paste. First, make the rice flour paste by whisking together the rice flour and water until well combined. Transfer the mixture to a pan or saucepan and cook over medium to medium high heat, stirring occasionally. Once the paste starts to thicken, stir constantly until the a thick, slightly translucent paste forms. Transfer to a large mixing bowl and let cool. In a blender, add the apple, onion, garlic cloves, ginger, and fish sauce. Blend everything together until the mixture is well blended. Add half of the gochugaru to the mix and blend until well combined and as smooth as possible. Transfer the mixture to the bowl with the cooled rice flour paste, along with the rest of the gochugaru. With gloved hands, mix the paste until well combined. Then, add the Korean radish, carrot, and Asian chives and mix well. Set aside until needed
- 2
While the napa cabbages are salting, make the kimchi paste. First, make the rice flour paste by whisking together the rice flour and water until well combined. Transfer the mixture to a pan or saucepan and cook over medium to medium high heat, stirring occasionally. Once the paste starts to thicken, stir constantly until the a thick, slightly translucent paste forms. Transfer to a large mixing bowl and let cool.
- 3
Once the napa cabbages are done salting, rinse the them with fresh water to remove excess salt. Make sure to get between each leaf. *We like to rinse our napa cabbage in a large bowl of water and repeating the process about 2 to 3 times with fresh water. We recommend tasting the cabbage after the final rinse to see if the cabbage require an additional round or two of rinsing.*
- 4
Working with gloved hands and one quarter of napa cabbage at one time, place the cabbage in the bowl of prepared kimchi marinade. Take some marinade and rub it on each leaf. Make sure to also leave some of the julienned veggies in between each layer too!