HOW TO MAKE NAPA CABBAGE KIMCHI
Today, at OneHowTo.com, we are going to share with you how to make napa cabbage kimchi. Also called as pogi kimchi, baechu kimchi or tongbaechu-kimchi, this is a common dish among Koreans. When they talk about Kimchi, this is the recipe they are mostly referring to. However, there are multiple variations of kimchi. So, here we are going to know how to make the traditional napa cabbage kimchi.
Provided by Nidhi Nangia
Number Of Ingredients 12
Steps:
- Before you start to make nappa cabbage kimchi at home, you should know that Traditional napa cabbage kimchi recipe uses whole cabbage leaf, which means you will have to spend so much time spreading the paste of spices on each leaf. It is laborious, but this is the classical style of making this recipe. People say that if you can make this type of kimchi properly, you are considered as an expert in Korean cooking.
- The first step will be to dissolve 1 cup of salt in ½ gallon of water. Soak your cabbage in this salt water for 3-4 hours.
- Mix the ginger, garlic, shrimp or fish sauce in a blender or food processor and mince finely.
- Take a large bowl, mix green onions, radish, garlic mixture, mustard greens, 1 tbsp salt, chili powder and sugar in it, and toss properly. You may also mix with your hands, but do not forget to wear your rubber gloves to avoid any chili burns.
- Remove the soaked cabbage from water, and rinse thoroughly. Drain this cabbage in a colander, and squeeze as much water as you can from the leaves.
- Stuff the radish mixture in between the leaves of the cabbage, working in from the outside. Start with the biggest leaf and proceed to the smallest. Make sure not to over-stuff, but all the leaves should be adequately filled with the paste.Remember this is the tricky part we've been talking about at the beginning of this article.
- When you have stuffed the entire cabbage, take one big leaf and wrap it tightly around the entire cabbage. Keep the cabbage in a 1 gallon jar, and press down firmly to avoid any air bubbles.Let the cabbage sit for 2-3 days.
- Now, remove the kimchi from the jar, and slice it into 1 inch long pieces. If you are serving the kimchi before letting it ferment, you should sprinkle some sesame seeds and sesame oil on it.
- Whether fermented or fresh, this kimchi dish goes well with almost everything from noodles to meats. You can eat this kimchi straight for as long as 3 weeks. After 4 weeks, it gets fermented, and you may use it to make flat cakes, hot pots, dumplings or fried rice.Now you know how to make kimchi, you can learn how to make Kimchi Pancake crispy.
KOREAN CABBAGE KIMCHI
This recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.
Provided by Benthe Danish
Categories Vegetable
Time P3DT20m
Yield 6 Cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve the 3 tablespoons salt in the water.
- Cut the cabbage into cut into 2-inch squares.
- Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Weight the cabbage down with a plate.
- Let the cabbage stand for 12 hours.
- Drain the cabbage, reserving the brine.
- Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
- Pack the mixture into a 2-quart jar.
- Pour enough of the reserved brine over the cabbage to cover it.
- Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
- Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like.
- Remove the brine bag, and cap the jar tightly.
- Store the kimchi in the refrigerator, where it will keep for months.
Nutrition Facts : Calories 16.5, Fat 0.2, Sodium 1948.4, Carbohydrate 3.5, Fiber 1.1, Sugar 1.6, Protein 1.1
TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)
This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you'll find it not that difficult to make good authentic kimchi at home.
Provided by Hyosun
Categories Side Dish
Time 1h
Number Of Ingredients 20
Steps:
- Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
- In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
- Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
- The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
- Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
- Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
- Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
- Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
- Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
- Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)
TRADITIONAL NAPA CABBAGE KIMCHI
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with everything from meats to noodles. You will need a one-gallon glass jar or four 1-quart jars.
Provided by Cecilia Hae-Jin Lee
Categories Garlic Pepper Vegetable Side Lunar New Year Shrimp Radish Cabbage Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes enough kimchi to fill 1-gallon jar
Number Of Ingredients 12
Steps:
- 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.
- 2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
- 3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)
- 4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
- 5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.
KIMCHI
This is a recipe for a basic napa cabbage kimchi. I have been making different kinds of kimchi for the past several years. It has taken several batches to find the right combination that my family likes. While it is much easier to just buy it from the korean market, there is nothing like homemade kimchi that is made with love and care. This is a rough recipe. Making kimchi is a method, not a strict recipe. Also, please note that it is important to find the best ingredients you can find. Mediocre ingredients lead to mediocre results. I find that the overnight salting is less wasteful and keeps the kimchi crunchier longer. It sounds like it takes a long time, but active prep time is probably about 1 to 1 1/2 hours since the cabbage does a lot of the work while you are sleeping.
Provided by graciethebaker
Categories Greens
Time 2h5m
Yield 2 jars, 50 serving(s)
Number Of Ingredients 10
Steps:
- Start this in the evening.
- Wash your kitchen sink well with soap and then put the plug in.Run the cool water.
- Trim off any yellowed or unattractive parts of the napa.
- Cut each cabbage in 1/4 at the root end. cut off the tough root at an angle and cut the leaves into large bit size pieces then place all of this into the sink. Throw the tough root away.
- Keep going until all of the cabbage in in the sink. Rinse the cabbage well and then use hands or a colander to drain the cabbage slightly and place into very large bowls.
- Follow the previous step once more until you are sure that the cabbage is very clean.
- Evenly sprinkle the 1/2 cup salt over the cabbage and try to toss the best you can.
- Once before you go to bed toss the cabbage again to evenly distribute the saltly water that is being made.
- In the morning toss the cabbage again. You should notice that the cabbage has shrunk by 1/3 or maybe 1/2 at most.
- Taste the salty water that has collected. It should be salty but not to the point you wouldn't want to taste it again. If it doesn't seem saltly enough add a few more Tablespoons of salt.
- Now check the cabbage. Take a piece of the thick white part and bend it. It should give, but not be soft. Salting takes 10-14 hours.
- Next prepare the flour porridge. Put 3 cups cold water and the 1/2 cup sweet rice flour in a large saucepan over med-high heat. STIR constantly. Once it is boiling and has thicken significantly keep stirring and cooking it for 1 more minute.
- Take the flour porridge off the heat and cool completely.
- Once the porridge has cooled completely to room temperature, put the rest of the ingredients in to the large saucepan and combine well. Stir for a few minutes to draw out the red color of the gochugaru.
- Wearing rubber gloves or some other kind of protective glove, pour the sauce mixture over the cabbage and rub it in well. Not just mix it. You much rub it so that every piece of cabbage has been coated. This rubbing will encourage the red color too.
- Taste a small piece of kimchi. It has not fermented yet, but see if you feel it lacks something. Whether salt or sugar. Adjust if you need to.
- Place the unfermented cabbage into 2 large kimchi jars with tightfitting tops. Press down the cabbage leaving space at the top. This will keep the kimchi juice from overflowing when it ferments. put a piece of plastic wrap over the top and then screw on the lid.
- Place one jar into the back of your fridge. You can take this one out and ferment it when the first jar is done.
- Place one jar on the counter on top of a plate with a lip (this catches any possible overflows) for 1-2 days. After 1 day, take a piece out and taste to see if you like the level of fermentation. If not try another piece after 1/2 day or 1 day. 2 days should be the maximum time it takes. Each time you open the jar, press down the cabbage because the bubbles from the fermentation will cause the cabbage to lift out of the liquid. After you are satisfied with the fermentation level, place the jar into the fridge and enjoy.
- After the kimchi has become to soft for you to enjoy eating raw, it is perfect for cooked applications. Do not throw it away. This does not rot easily unless you contaminate the jar.
Nutrition Facts : Calories 13, Sodium 1187.9, Carbohydrate 3.1, Fiber 0.1, Sugar 1.6, Protein 0.2
KIMCHI
Provided by Alton Brown
Time P1DT1h15m
Yield about 6 cups
Number Of Ingredients 13
Steps:
- Place the cabbage in a large bowl, sprinkle with 2 tablespoons (17 grams) of the salt, and toss to coat. After 15 minutes, massage and squeeze the cabbage until it begins to release liquid. Set aside for another 15 minutes, then massage again and set aside for another 15 minutes.
- Place the daikon in a medium bowl and season with the granulated sugar and 1 teaspoon of the salt. Set aside for 15 minutes.
- Whisk the gochugaru, water, brown sugar, and the remaining 1 teaspoon salt in a third medium bowl to form a coarse paste.
- To make the kimchi flavor paste, use either a mini-food processor, mortar and pestle, or immersion blender and a jar to puree the pear, onion, 10 grams (about 1/6) of the ginger, 6 grams (about 1/4) of the garlic, and the salted shrimp until smooth. Add this to the gochugaru mixture and stir to combine.
- Squeeze as much liquid as you can from the daikon without breaking the pieces and add to the cabbage, along with the scallions, the remaining ginger and garlic, and the kimchi paste.
- Position a gallon-size zip-top bag inside a pitcher or some other vessel that will allow it to be held open for loading. Wearing disposable gloves, mix the kimchi paste into the cabbage mixture with your hands, being sure to thoroughly coat the cabbage with the paste (see Cook's Note).
- Transfer the mixture to the plastic bag, then ditch the gloves and seal the bag, working out as much air as possible. The lactic acid bacteria that will magically transform the humble ingredients into kimchee prefer anaerobic environments.
- Place the sealed bag flat on a sheet pan or large baking dish and leave at room temperature until the mixture has bubbled enough to inflate the bag, at least 24 hours, but possibly up to 3 days. Transfer the kimchi and its liquid into two wide-mouthed quart-size glass jars with lids and refrigerate. Consume immediately for very fresh kimchi, or leave it for a month for a kimchi that's deeply flavored, well-rounded, and slightly effervescent.
- Refrigerated, kimchi will basically never go bad and will actually improve in flavor for months after going into the jar. Cooking will mellow its flavors, so if it gets too funky for you, it's time to make kimchi fried rice.
NAPA CABBAGE KIMCHI
This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Korean-Inspired Recipes
Yield Makes 1 to 1 1/2 quarts
Number Of Ingredients 11
Steps:
- Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
- In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
- Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.
NAPA CABBAGE KIMCHI
_Baechu Mock Kimchi **Editor's note:** The recipe below is excerpted from restaurateur Jenny Kwak's book, _Dok Suni: Recipes from My Mother's Korean Kitchen._Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. _ _To read more about Kwak and Korean cuisine, [click here.](http://eat.epicurious.com/eat/going_global/?/eat/going_global/korean/intro.html)_
Provided by Jenny Kwak
Yield Serves 5 to 6
Number Of Ingredients 9
Steps:
- 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.
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FRESH CABBAGE KIMCHI RECIPE - KAY CHUN | FOOD & WINE
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5/5 Total Time 1 hr 15 minsServings 6
- In a large bowl, combine the napa cabbage and bok choy. In a large saucepan, combine the salt and 1/4 cup of the sugar with 2 quarts of water and warm over moderate heat just until the salt dissolves. Pour the brine over the cabbages and let stand at room temperature for 30 minutes.
- Rinse and drain the cabbages. Transfer to a large bowl and add the garlic, ginger, red pepper flakes, fish sauce, sesame oil and the remaining 1 teaspoon of sugar; toss well. Let stand for 30 minutes. Garnish the kimchi with sesame seeds before serving.
TRADITIONAL NAPA CABBAGE KIMCHI RECIPE - FOOD & WINE
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3/5 Total Time 2 hrsServings 3
- In 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.
- Fill 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.
- In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.
- Add the daikon and scallions to the cabbage and toss. Add the garlic mixture and the red pepper powder and 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.
KIMCHI - WIKIPEDIA
From en.wikipedia.org
Course BanchanPlace of origin KoreaMain ingredients Various vegetables including …Region or state Korea
NAPA CABBAGE - WIKIPEDIA
From en.wikipedia.org
Species Brassica rapaOrigin China, before the 15th centuryCultivar group Pekinensis Group
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- Pull away any outer layers of cabbage that have been damaged or discolored and trim off the cabbage tip as needed.
- Slice the cabbage through the stem, about half lengthwise. Carefully pull apart the cabbage in half.
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NAPA CABBAGE AND CUCUMBER KIMCHI RECIPE | GOOP
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- First, make the basic kimchi mix. Bring ½ cup of water to a simmer in a small saucepan and slowly whisk in the rice flour (whisk vigorously the entire time to make sure the flour doesn't clump). Remove from the heat and let cool.
- Meanwhile, blitz the bell pepper and Fuji apple in a powerful blender or food processor until smooth. Remove to a bowl and add the remaining ingredients. Stir in the cooled water/flour mixture and whisk to combine. Use immediately or cover and let sit in the fridge for at least 1 hour for a fuller, redder color.
- To make the kimchi, dissolve 6 tablespoons of salt in a large bowl with 5 1/4 cups of warm water. Dunk the cabbage and cucumbers in the water and squeeze out any excess liquid.
- Transfer the cabbage and cucumbers to another large bowl. Spread the remaining salt between each cabbage leaf and all over the cucumbers. Cover the salted cabbage and cucumbers with a weighted object and let sit for 6 hours, rotating the veggies every 2 hours.
NAPA CABBAGE KIMCHI (KOREAN BAECHU-KIMCHI) - ALPHAFOODIE
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5/5 (5)Total Time 50 hrs 30 minsCategory Diys, SideCalories 44 per serving
- Wash all the vegetables (cabbage, radish, carrot, onion, green onion, chives, garlic, and ginger). I do this by soaking them in a large pot or directly in the kitchen sink.
- Dunk the cabbage sections into the water to get them wet, then liberally salt between each leaf, place the pieces in a large container, and then set aside.Wetting it first allows the salt to adhere better to the cabbage.
- Meanwhile, as the cabbage is being salted, you can prepare the porridge mixture. Add the water and flour to a small pot and heat over medium heat for around ten minutes, stirring occasionally.
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- Eden Foods Organic Kimchi. Eden Foods Organic Kimchi is not your “traditional” kimchi made from napa cabbage, but is instead made with sauerkraut. Midwestern American cabbage is fermented with lactic acid, and only afterwards do they add Kimchi spices and herbs to the recipe.
- Madges Spicy Vegan Kimchi. Madge’s Food Company is a vegan producer of Kimchi, so you can be assured that no animal products are used to prepare this great tasting food.
- Nappa Cabbage Kimchi. Despite its authentic look and make-up and imported Korean credentials, the Napa Cabbage Kimchi doesn’t appear to be quite what most people hope for.
- Mother In Law's Kimchi. This wittily named Kimchi is all natural, made from napa cabbage and very spicy! It’s a well-fermented blend, unlike the other Kimchi's reviewed here, for which you can wait until you start using them in the kitchen once you receive them.
- Sinto Gourmet Spicy Red Nappa Cabbage Kimchi. The Kimchi produced by Sinto may be made in the US, but it’s produced by a Korean-born chef who creates many different varieties to suit every taste.
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