Making Korean Kimchi at Home—Napa Cabbage Kimchi

Name: Making Korean Kimchi at Home—Napa Cabbage Kimchi
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece (approx. 2.5kg) Chinese cabbage; 1/2 piece (approx. 400g) white radish; 1 stick Scallion; 1 handful Celery; 2 tbsp Honey; 1 cup Glutinous rice porridge; 250 g Salt; 10 cups Water; 2 tbsp white sugar; 60 ml fish sauce; 2 tbsp Korean shrimp paste; 1 tbsp ginger paste; 2 tbsp Mashed garlic; 3 tbsp pear puree; 8 tbsp Chili powder; 3 tbsp Apple puree

Softened napa leaves meet a punchy stuffing of radish shreds, scallions, celery, and chili powder, yielding deeply seasoned homemade kimchi with genuine Seoul character.

0 minNewMedium Pickled & Preserved Pickle Medium Spicy

Instructions

1
Cut the cabbage into 4 pieces, and sprinkle a little salt onto the thick parts of the stems.
2
Then put the Chinese cabbage into ingredient A and press it slightly to soften. After about 8 hours, take it out, rinse it slightly with cool boiled water, and drain the water.
3
Peel the white radish and cut it into thin strips, and cut the green onions and celery into small sections and set aside.
4
Mix the shredded white radish evenly with a little salt and chili powder.
5
Add the green onions, celery, and shredded radish to mixture B and mix evenly.
6
The marinade that has been mixed.
7
Evenly spread the ingredients from Method 6 on each piece of Chinese cabbage.
8
Then put the cabbage into the container, and pour the remaining marinade over it.
9
Seal and let it ferment for 2-3 days until fully matured before eating.