Name: Korean Napa Cabbage Kimchi
Prep time: 40 min
Total time: 400 min
Yield: 10 servings
Cuisine: East Asian
Ingredients: 1300 g Napa cabbage (Remove tough outer leaves; rinse and drain, then cut into large pieces. The tender inner leaves can be left whole.); 2000 ml Water (For salting the cabbage); 200 g Korean sea salt (Coarse sea salt; for salting the cabbage); 100 g White sugar (For salting the cabbage); 0.5 Asian pear (Blend with the other sauce ingredients; the source notes that apple can be used if only one type of fruit is available); 1 Apple (Blend with the skin on; the source notes that apple can be used if only one type of fruit is available); 0.5 Onion (Blend with the fruit, garlic, and rice porridge); Garlic (Amount not specified in the source; blend with the fruit, onion, and rice porridge); 1 碗 White rice porridge (The video also mentions that cooked white rice can be used; blend with the fruit, onion, and garlic); 200 ml Water (For blending the seasoning sauce); 80 g Korean chili flakes (Use coarse flakes; stir into the blended sauce); 50 ml Korean fish sauce (Korean-style fish sauce is recommended; reduce the amount to taste); 50 g Demerara sugar (Optional; adjust the sweetness to taste); Carrot (Julienned, as needed); Garlic chives (Cut into lengths, as needed; add more to taste)

Steps

Combine the water, Korean sea salt, and white sugar in a large bowl. Stir until the salt and sugar dissolve to make the brine.
Rinse the napa cabbage. Cut into the base without slicing all the way through, then pull it apart in sections about a fist-width apart. Tear or cut into large, bite-sized pieces; leave the tender inner leaves whole if desired. Remove the green, tough outer leaves so they do not turn yellow after salting.
Add the cabbage to the brine and toss thoroughly so every piece is coated. Spread it out gently and press down lightly; do not rub or press hard.
Salt at room temperature for about 5–6 hours, until the cabbage is completely softened. Fold a piece in half; if it does not crack, it is ready.
Pour off the brine. Rinse the cabbage several times with boiled water that has been cooled, washing away excess salt. Rinse only; do not rub. Drain well.
Put the Asian pear, apple, onion, garlic, rice porridge, and the water for the sauce in a blender. Blend until smooth. The apple can be blended with its skin on.
Pour the blended mixture into a large bowl. Add the Korean chili flakes, Korean fish sauce, and demerara sugar, then mix well. The sugar is optional; adjust the heat and sweetness to taste.
Add the drained cabbage, julienned carrot, and garlic chives, and mix thoroughly. You do not need to use all the sauce; add enough to coat the cabbage evenly.
Gently transfer the kimchi to a kimchi container and spread it out evenly. Do not knead or press it down.
Ferment at room temperature; do not refrigerate on the first day. The kimchi can be eaten as soon as it is prepared, or left at room temperature for half a day to a day for a more blended flavor.

Notes

The source does not specify exact amounts of garlic, carrot, or garlic chives. The white rice porridge is listed as one bowl, with no weight provided. Any leftover sauce can also be used to season cucumbers, garlic chives, scallions, or baby bok choy.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 128
Protein: 3 g
Carbs: 30 g
Fat: 1 g
Fiber: 5 g

Where the calories come from

White sugar30%
Korean chili flakes18%
Demerara sugar15%
Napa cabbage12%
White rice porridge10%
Everything else15%

Korean cuisine
Fermentation
Homemade kimchi
Side dish
Appetizer
Vegetarian
Gluten-free
Room-temperature fermentation

Korean Napa Cabbage Kimchi

Ingredients

Steps

Notes

Nutrition

Where the calories come from

Keep this recipe

More East Asian recipes