Korean Napa Cabbage Kimchi | Tongbaechu-Kimchi
Korean Napa Cabbage Kimchi, the most common variety, is a treat for the taste buds. It's spicy, tangy, and bursting with umami – a flavor bomb that complements any Korean meal perfectly.
Ingredients
- 5 lbs a large napa cabbage
- Coarse sea salt
- Gochugaru (Korean chili flakes) – adjust the amount based on your desired spice level
- 8 cloves of garlic, minced
- 2 scallions / leek
- 2 inch ginger, minced
- Fish sauce (optional, but adds a wonderful depth of flavor)
- Sugar (white sugar or Korean rice syrup)
- Shrimp paste or salted shrimp (saeujeot) – for that extra funky kick (also optional)
- Optional extras: carrots, radishes, or Asian pears for added texture and sweetness
- 1 medium white onion, minced
Instructions
- The first step involves prepping the show's star – the napa cabbage. Cut it in half lengthwise, then cut each half again. Now comes the salting. Generously sprinkle coarse sea salt between the leaves, making sure to get in all the nooks and crannies. Trust me, don't be shy with the salt – this process helps draw out moisture and prepare the cabbage for fermentation.Let the salted cabbage sit in a large bowl for a few hours, weighted down with a plate or something heavy. You'll see the cabbage releasing water – that's a good thing! After a few hours, rinse the cabbage thoroughly under cold water to remove the excess salt.
- While the cabbage is taking a salt bath, we can whip up the kimchi paste – the flavor powerhouse of this dish. Here's where things get exciting (and maybe a little spicy!).In a blender or food processor, combine gochugaru, chopped garlic, ginger, and scallions. Blend it into a vibrant red paste. Now, add some sugar to balance the spice, and for an extra umami punch, throw in some fish sauce and/or shrimp paste (be warned, shrimp paste has a strong flavor, so start slowing!).
- Here comes the fun part – getting your hands dirty! Combine the rinsed and drained cabbage in a large bowl with the kimchi paste. Get in there and massage the paste into the cabbage leaves, ensuring everything gets evenly coated.Once everything is well mixed, pack the kimchi mixture tightly into a non-reactive container (glass jars are perfect). Press down to remove air pockets – kimchi needs an anaerobic environment to ferment correctly.
- Now comes the waiting game – the fermentation process. Leave your kimchi container at room temperature for 1-3 days. The kimchi will bubble and fizz as the good bacteria work their magic during this time. You must "burp" your container daily by releasing the built-up pressure. You can do this by opening the lid for a few seconds and then sealing it tightly.
- After a few days of fermentation at room temperature, your kimchi should be bubbling and have a pleasantly tangy aroma. Taste it! The flavor will continue to develop as it ferments, so adjust the waiting time based on your preference. Transfer your kimchi to the refrigerator once you're happy with the taste. It will continue to mature and ferment slowly in the cold, but the cool temperature will slow down the process significantly.