NAPA CABBAGE KIMCHI
Source of Recipe
From Dok Suni: Recipes from My Mother's Korean Kitchen
List of Ingredients
4 pounds napa cabbage
3/4 cup coarse salt
Seasonings:
1 teaspoon finely minced gingerroot
1 cup red pepper powder
2 tablespoons sugar
3 tablespoons garlic juice
1 cup onion juice
4 ounces scallions, cut into 1-inch lengths
3 tablespoons coarse salt
Recipe
1. Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.
2. In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.
3. Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.
Restaurateur Jenny Kwak shares her tips with Epicurious:
• Napa cabbage, also known as Korean or Chinese cabbage, is available at Asian markets.
• Korean red pepper powder is available online at www.kgrocer.com. Cayenne pepper does not make a good substitution — its flavor is too mild.
• To make garlic or onion juice, roughly chop and blend with just enough water to make a smooth mix. Strain out any solid bits.
• After pickling the cabbage in salt water, drain it well — leave it in a colander for 20 minutes and press to remove all liquid.
• Once the kimchi has fermented, it will last 10 days in the refrigerator before it becomes overripe and loses its crunchiness. Kimchi past its prime is perfect for dishes like bibim gooksu.
Serves 5 to 6
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