Korean Napa Cabbage Kimchi
Translated from Chinese, the language of the video.
我是拌飯人 cooked this in a Facebook video, in Chinese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by R on SeeMeCook
Napa cabbage softened in brine and coated with a rich paste made from white rice, apple, shrimp paste, fish sauce, and Korean chili flakes. It can be eaten the same day after refrigerating, but tastes even better after fermenting for 2–3 days.
- Time
- 7 hours 15 minutes
- Cuisine
- East Asian
Ingredients
- 430 g
- 3 kg
- 90 g
- 65 g
- 100 g
- 25 g
Weights are estimates.
Steps
Cut a cross into the base of each cabbage, then pull it apart along the cuts to divide it into four quarters.
Combine 2 L water and 360 ml coarse sea salt, stirring until the salt dissolves to make the brine for the cabbage.
Divide the cabbage among bags and add 1 L brine to each bag. Seal the bags and turn them to distribute the brine, then arrange the cabbage with the roots facing down.
Brine for 6 hours.
Squeeze the brine from the cabbage, then rinse it with fresh water 2–3 times. Taste to make sure it is only slightly salty.
Squeeze out the water from the cabbage and refrigerate it overnight.
Put the 360 ml water listed for the seasoning paste, cooled white rice, apple, scallions, garlic, onion, shrimp paste, fish sauce, grated ginger, and the daikon for juicing into a blender. Blend into a paste.
Add the julienned daikon, coarse Korean chili flakes, and granulated sugar to the paste and mix well.
Open up each cabbage leaf and spread the paste over both sides, applying a little extra near the root.
Pack the seasoned cabbage into a container and refrigerate. It can be eaten the same day; for a deeper flavor, let it ferment in the refrigerator for 2–3 days.
Notes
The ingredient list specifies 2 L of water for brining and a separate 360 ml for the paste. The instructions mention adding water when blending the paste, so the water is listed as two portions, totaling 2.36 L. No additional water beyond what is listed has been added. The cabbage weight was not provided.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 115
- Protein
- 5 g
- Carbs
- 23 g
- Fat
- 3 g
- Fiber
- 9 g
Where the calories come from
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