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