Napa Cabbage Kimchi
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A traditional Korean dish made with fermented vegetables, providing a unique blend of spicy, sweet, and umami flavors. This version includes an optional addition of seafood for an authentic southern Korean taste.
01:00:00 total
Serves 20
medium
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Ingredients
- Napa cabbage - 10 pounds (cut into bite-size pieces)
- Water - 3 cups
- Sweet rice flour - 1/2 cup
- Sugar - 1/4 cup
- Garlic - 1 cup (minced)
- Fish sauce - 1-2 tablespoons (optional, skip for vegetarian version)
- Salt - to taste (if skipping fish sauce, use a bit more)
- Hot pepper flakes - 2 1/2 cups (adjust to taste)
- Fresh squid - to taste (optional, cleaned and prepared a week in advance with salt)
- Leek - 1/4 cup (cleaned)
- Green onions - 10
Instructions
- Prepare the Cabbage: Cut Napa cabbage into bite-size pieces.
- Make Rice Flour Porridge: Mix water and sweet rice flour in a pot. Stir continuously for about 5 minutes on medium heat until it thickens. Lower the heat, add sugar, and mix well.
- Blend Seasonings: Blend garlic and fish sauce (or additional salt for a vegetarian version) to make the Kimchi paste.
- Cool the Porridge: To cool the porridge quickly, place the pot in cold water.
- Mix Paste with Hot Pepper Flakes: Combine the cooled porridge with hot pepper flakes.
- Prepare Optional Seafood: If using, prepare the squid by cleaning, salting, and refrigerating it a week in advance. Rinse before use.
- Mix Vegetables with Paste: Combine leek, green onions, and optional squid with the Kimchi paste.
- Final Mixing: Thoroughly mix the paste with the prepared Napa cabbage. Ensure even coating.
- Fermentation: After mixing, allow the Kimchi to ferment at room temperature for at least one day before storing in the refrigerator.
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