Authentic Kimchi Making (10 Heads of Napa Cabbage)
Homemade Delicious Kimchi – The Secret to Making 10 Heads of Napa Cabbage
Make your own delicious Kimchi in 2018 that will ripen perfectly. With heartfelt homemade flavor, you can complete the Kimchi to enjoy all winter long.
Main Kimchi Ingredients- 10 heads of Napa Cabbage
- 5 Korean Radishes (bunch type, approx. 2.5kg)
- 1 bunch of Green Onions
- 2 bunches of Red Crown Daisy (Honggat)
- 1 bunch of Water Parsley (Minari)
- Brine-removed Coarse Sea Salt (for salting cabbage), as needed
Ingredients for Kimchi Paste Filling (Blended)- 1.7kg Korean Radish
- 1 Pear
- 3 Onions
- 7 stalks of Leek (white parts mainly)
- 600g Fresh Shrimp
Cabbage Brining Solution- 6 liters Water
- 5 cups Brine-removed Coarse Sea Salt
- 7 cups Coarse Sea Salt (for sprinkling)
Kimchi Seasoning Paste- 2 cups finely minced Garlic
- 2 Tbsp finely minced Ginger
- 7-8 cups Gochugaru (Korean chili flakes, adjust to taste)
- 3 cups Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 cup Fermented Anchovy Sauce (Myeolchi Jinjeot, can substitute with Saeujeot)
- 1/4 cup Salt (for taste adjustment)
- 1/2 cup Plum Extract (for sweetness and flavor)
- 3 cups Glutinous Rice Porridge (for thickness and fermentation aid)
- 6 cups Kimchi Broth
- 2 cups Salted Shrimp (Saeujeot, blended)
Kimchi Broth Ingredients- 1 Dried Pollock Head
- 20g Dried Anchovies (Di-pori)
- 3 Dried Shiitake Mushrooms
- 10g Dried Kelp (Dashima)
- 200g Korean Radish
- 1 stalk Leek
- 15 cups Water
Glutinous Rice Porridge Ingredients- 1/2 cup Soaked Glutinous Rice
- 7-8 cups Water
- 1.7kg Korean Radish
- 1 Pear
- 3 Onions
- 7 stalks of Leek (white parts mainly)
- 600g Fresh Shrimp
Cabbage Brining Solution- 6 liters Water
- 5 cups Brine-removed Coarse Sea Salt
- 7 cups Coarse Sea Salt (for sprinkling)
Kimchi Seasoning Paste- 2 cups finely minced Garlic
- 2 Tbsp finely minced Ginger
- 7-8 cups Gochugaru (Korean chili flakes, adjust to taste)
- 3 cups Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 cup Fermented Anchovy Sauce (Myeolchi Jinjeot, can substitute with Saeujeot)
- 1/4 cup Salt (for taste adjustment)
- 1/2 cup Plum Extract (for sweetness and flavor)
- 3 cups Glutinous Rice Porridge (for thickness and fermentation aid)
- 6 cups Kimchi Broth
- 2 cups Salted Shrimp (Saeujeot, blended)
Kimchi Broth Ingredients- 1 Dried Pollock Head
- 20g Dried Anchovies (Di-pori)
- 3 Dried Shiitake Mushrooms
- 10g Dried Kelp (Dashima)
- 200g Korean Radish
- 1 stalk Leek
- 15 cups Water
Glutinous Rice Porridge Ingredients- 1/2 cup Soaked Glutinous Rice
- 7-8 cups Water
- 2 cups finely minced Garlic
- 2 Tbsp finely minced Ginger
- 7-8 cups Gochugaru (Korean chili flakes, adjust to taste)
- 3 cups Anchovy Sauce (Myeolchi Aekjeot)
- 1/2 cup Fermented Anchovy Sauce (Myeolchi Jinjeot, can substitute with Saeujeot)
- 1/4 cup Salt (for taste adjustment)
- 1/2 cup Plum Extract (for sweetness and flavor)
- 3 cups Glutinous Rice Porridge (for thickness and fermentation aid)
- 6 cups Kimchi Broth
- 2 cups Salted Shrimp (Saeujeot, blended)
Kimchi Broth Ingredients- 1 Dried Pollock Head
- 20g Dried Anchovies (Di-pori)
- 3 Dried Shiitake Mushrooms
- 10g Dried Kelp (Dashima)
- 200g Korean Radish
- 1 stalk Leek
- 15 cups Water
Glutinous Rice Porridge Ingredients- 1/2 cup Soaked Glutinous Rice
- 7-8 cups Water
- 1/2 cup Soaked Glutinous Rice
- 7-8 cups Water
Cooking Instructions
Step 1
Prepare the Cabbage: If using homegrown cabbage, it might be smaller, so this recipe is based on 10 heads of standard market-sized Napa cabbage. Remove the outer wilted leaves. Cut larger cabbages in half lengthwise. Make a shallow cut from the base towards the core to help them separate easily.
Step 2
Salt the Cabbage: In a large basin, dissolve 5 cups of brine-removed coarse sea salt into 6 liters of water to make a brine. Dip the cabbage heads in the brine, then layer them in the basin, sprinkling about a handful of coarse sea salt onto the thicker stem parts of each layer. Place a heavy kimchi container or another basin filled with water on top to press the cabbage down. This method ensures even salting overnight without needing to stir. Gently shake the basin before bed if possible. Let the cabbage salt for approximately 11-12 hours until tender and flexible.
Step 3
Prepare Broth, Porridge, and Vegetables: While the cabbage is salting, it’s efficient to prepare the kimchi broth and glutinous rice porridge the evening before. The next day, rinse the salted cabbage thoroughly under cold running water 3-4 times to remove excess salt. Drain the cabbage in a colander for at least 2 hours to remove as much water as possible. While the cabbage drains, thinly julienne 5 Korean radishes using a mandoline or by hand. Chop the radish for the blended filling into larger pieces.
Step 4
Blend Filling Ingredients: In a blender, combine the larger chopped radish, peeled pear, peeled and roughly chopped onion, and leeks (mainly the white parts, roughly chopped). Add 6 cups of kimchi broth in 2-3 parts and blend until a smooth paste is formed. If the mixture is too thick, add a little more broth.
Step 5
Prepare Fresh Shrimp: Rinse the fresh shrimp and peel them. Add them to the blender and pulse briefly. You want a slightly coarse texture rather than a completely smooth purée.
Step 6
Combine Blended Ingredients: Transfer all the blended ingredients (vegetable and shrimp mixture) into a large mixing bowl.
Step 7
Prepare Remaining Vegetables: Clean and trim the green onions, red crown daisy, and water parsley. Cut them into approximately 3-4 cm lengths.
Step 8
Mix the Kimchi Paste: In a separate bowl, first toss the julienned radishes with gochugaru (chili flakes) until evenly coated and colored. Then, add the anchovy sauce and let it sit for a moment. Add the glutinous rice porridge, minced garlic, minced ginger, fermented anchovy sauce, blended salted shrimp, plum extract, and salt (for taste adjustment) to the julienned radish mixture. Mix everything well. Finally, gently fold in the chopped green onions, red crown daisy, and water parsley. Be careful not to overmix, as this can make the vegetables mushy.
Step 9
Stuff the Cabbage: Take the well-drained cabbage. Hold a leaf open and carefully spread the kimchi paste between each layer, focusing more on the thicker stem areas. Smear the filling onto the leaves as you go. Once filled, neatly fold the outer leaves around the cabbage to enclose the filling.
Step 10
Pack into Containers: Tightly pack the stuffed cabbage heads into kimchi containers, pressing down firmly to minimize air pockets.
Step 11
Finishing Touches and Storage: Cover the top of the kimchi in the container with some of the reserved outer cabbage leaves. This helps prevent the kimchi from drying out. Your delicious batch of 10 heads of Kimchi is now complete! Let it ferment and enjoy!
