Cooking Instructions
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Step 1
Cut off the stem of the
Napa Cabbage (10 cups)
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 (1/2 cup)
and
Water (5 cups)
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 cabbages 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
Dice the
Onion (1)
. Deseed and thinly slice the
Red Chili Peppers (2)
if you choose to add this ingredient.
Step 10
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.
Step 11
Pour the puree into a small mixing bowl. Add
Korean Chili Flakes (1/3 cup)
, White
Granulated Sugar (1/2 Tbsp)
, and
Korean Plum Extract (2 Tbsp)
, if using.
Step 13
Place drained cabbage leaves in a large shallow mixing bowl. Add the red chillies if using, and the kimchi filling.
Step 14
Toss all together to coat evenly.
Step 15
Sprinkle
Toasted White Sesame Seeds (2 Tbsp)
and toss well. Adjust seasoning as you wish.
Step 16
This kimchi will stay fresh in the fridge for 10 days. This recipe is not ideal for long term fermentation.
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