Cut off the stem of the
Napa Cabbage (10 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 (1/2 cup)
Water (5 cups)
in a pot.
Bring to a full boil dissolving the salt. Cool down for 5 minutes.
Pour the cooled water over the cabbages 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.
. Deseed and thinly slice the
Red Chili Peppers (2)
if you choose to add this ingredient.
To make kimchee filling, combine the
Garlic (5 cloves)
Fresh Ginger (1 in)
, diced onion, and
Anchovy Sauce (3 Tbsp)
in a a blender and puree until smooth.
Pour the puree into a small mixing bowl. Add
Korean Chili Flakes (1/3 cup)
Granulated Sugar (1/2 Tbsp)
Korean Plum Extract (2 Tbsp)
, if using.
Place drained cabbage leaves in a large shallow mixing bowl. Add the red chillies if using, and the kimchi filling.
Toss all together to coat evenly.
Toasted White Sesame Seeds (2 Tbsp)
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.