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This is the classic, spicy, traditional napa cabbage kimchi, a staple in Korean cuisine. This versatile recipe creates a well-fermented kimchi that's crispy, savory, and packed with flavor, perfect as a side dish or as a base for many other Korean meals like kimchi stew, pancakes, or fried rice.
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Quarter the napa cabbage, salt it for 2 hours, then rinse and drain. → Make a porridge with sweet rice flour and water, then let it cool. → Create a kimchi paste by mixing the cooled porridge with garlic, ginger, onion, fish sauce, salted shrimp, and hot pepper flakes. → Mix julienned vegetables (radish, carrot) and chopped greens into the paste. → Spread the paste between each cabbage leaf, pack into a container, ferment at room temperature for 1-2 days, then refrigerate.
Quarter the napa cabbage, salt it for 2 hours, then rinse and drain. → Make a porridge with sweet rice flour and water, then let it cool. → Create a kimchi paste by mixing the cooled porridge with garlic, ginger, onion, fish sauce, salted shrimp, and hot pepper flakes. → Mix julienned vegetables (radish, carrot) and chopped greens into the paste. → Spread the paste between each cabbage leaf, pack into a container, ferment at room temperature for 1-2 days, then refrigerate.
This is the classic, spicy, traditional napa cabbage kimchi, a staple in Korean cuisine. This versatile recipe creates a well-fermented kimchi that's crispy, savory, and packed with flavor, perfect as a side dish or as a base for many other Korean meals like kimchi stew, pancakes, or fried rice.
Prepare the napa cabbage by trimming the core. Cut a slit about halfway up from the bottom of each cabbage head, then gently pull it apart by hand into two halves. Repeat this for each half to make quarters.
Quickly dip each cabbage quarter in a large bowl of cold water. Then, lift it out and sprinkle kosher salt between each leaf, concentrating more on the thick white stem parts.
Place all the salted cabbage in a large bowl. Let it sit for 2 hours, turning the cabbage over every 30 minutes to ensure even salting.
While the cabbage is salting, make the porridge base. In a small pot, combine 2 cups of water and 2 tablespoons of sweet rice flour. Mix well. Cook over medium heat, stirring constantly, for about 10 minutes until it thickens into a thin, soupy porridge.
Once the porridge is bubbling and thickened, add 2 tablespoons of brown sugar. Stir until the sugar is dissolved, then remove from the heat and let it cool down completely.
Tearing the cabbage in half instead of cutting all the way through helps keep the inner leaves intact.
The porridge base is a crucial ingredient that helps the kimchi paste adhere to the cabbage leaves and aids in fermentation.
You can adjust the amount of hot pepper flakes (gochugaru) depending on your spice preference, from 1 cup for mild to 2.5 cups for very spicy.
Wear gloves when handling the kimchi paste to avoid staining your hands and getting chili burn.
Press the kimchi down firmly in its container to remove air pockets and ensure it stays submerged in its own juices, which prevents spoilage.
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