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Traditional Napa Cabbage Kimchi
3.0 (2014 reviews)
Making your own kimchi is super easy, but you do need a bit of patience to wait for it to ferment — allow three full days for the fermentation process to be completed.
Total Time4440
Servings?
975
Caloriesper servingNutrition Information
975
Calories
20 g
Fat
192 g
Carbs
56 g
Protein
39 g
Fiber
68 g
Sugar
Ingredients
- 2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
- 2/3 cup kosher salt
- 10 garlic cloves, halved
- 1/2 small onion, chopped
- One 1-inch piece of fresh ginger, peeled and chopped
- 1/4 cup sugar
- 1/4 cup plus 3 tablespoons Asian fish sauce
- 1/2 pound daikon, peeled and cut into matchsticks
- 1 bunch scallions, cut into 2-inch lengths
- 3/4 cup gochugaru (Korean coarse red pepper powder); see Note
Instructions
- 1In each of 2 very large bowls, layer the cabbage with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.
- 2Fill a sink with cold water. Swirl the cabbage in it to remove the salt; drain and repeat. Drain the cabbage well, lightly pat dry with paper towels, and transfer to a very large bowl.
- 3In a mini food processor, combine the garlic, onion, ginger, and sugar; process until pureed. Add the fish sauce and process until blended.
- 4Add the daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder; toss thoroughly. Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely. Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling. Store in the refrigerator.