FOR THE CABBAGE:
- 5 pounds napa cabbage, cut into 1-inch, bite-sized pieces
- 1/2 cup sea salt
- 1 cup water
SEASONINGS FOR KIMCHI:
- 1/2 medium sweet onion
- 1 bulb garlic, peeled
- 1/4 cup water
- 1/2 cup red pepper powder
- 1 bundle green onions, julienned
- Place cabbage in a very large bowl. Mix together sea salt and water and stir until sea salt has dissolved. Pour over cabbage and mix together with your hands. Let sit for 1.5-2 hours.
- In the meantime, blend together onion and garlic with 1/4 cup water to create a puree. Pour into a medium bowl then mix together with red pepper powder and green onions. If you are making a separate radish kimchi, save a bit of this mixture for the radish kimchi.
- Once the cabbage has significantly wilted, rinse cabbage to get most of the salt water off. Place back into the very large bowl then toss the cabbage with the red pepper seasoning mixture until well-coated.
- Place seasoned kimchi into a large mason jar and using your fist, punch down the cabbage to compress it all in the jar. Keep stuffing the jar until it’s completely full and use another jar, if needed.
- Tightly close the lid on the mason jar(s) and leave out at room temperature overnight. Taste the kimchi the next day and if you prefer to have it more sour, leave out for another day or more. If you think it tastes fine after it has sat out overnight the first night, place in the fridge.
- Kimchi can last for a very long time in the fridge because it’s a fermented dish. Up to one year.
For the radish kimchi, you use the same seasonings and do the same steps (salting, rinsing, coating in seasonings). You can also choose to put the radish with the Napa cabbage together but Chun Ok likes to do it separately.
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Table for Two
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