Cooking Instructions
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Step 1
Cut off the stem of the
Napa Cabbage (1.4 kg)
.
Step 2
Cut each Napa Cabbage leaf in half or into 3-4 sections (depending on the size) vertically.
Step 3
Take the individual cabbage pieces and place them in a mixing bowl.
Step 4
Combine the
Korean Sea Salt (200 g)
and
Water (1.4 L)
in a pot.
Step 5
Bring to a full boil dissolving the salt. Cool down for 5 minutes.
Step 6
Pour the cooled water over the cabbage in the mixing bowl. Let it sit for 10 minutes.
Step 7
Flip the cabbages over and continue to soak for 5 more minutes.
Step 8
Rinse once and drain thoroughly.
Step 9
To make the kimchi filling, add
Garlic (7 cloves)
,
Fresh Ginger (2.5 cm)
,
Onion (1)
,
Korean Pear (1/2)
,
Korean Fish Sauce (60 mL)
, and puree until smooth.
Step 10
Add
Korean Chili Flakes (65 g)
,
Granulated Sugar (10 g)
and
Korean Plum Extract (30 mL)
( if using).
Step 12
Place drained cabbage leaves in a large shallow mixing bowl. Add the
Red Chili Peppers (2)
and
Leek (1)
if using, and the kimchi filling.
Step 13
Toss all together to coat evenly.
Step 14
Sprinkle
Roasted White Sesame Seeds (to taste)
and toss well. Adjust seasoning as you wish.
Step 15
This kimchi will stay fresh in the fridge for 10 days. This recipe is not ideal for long term fermentation.
