Authentic Napa Cabbage Kimchi
Making Delicious Napa Cabbage Kimchi with 6 Heads of Cabbage
A recipe for delicious kimchi made with fresh napa cabbage from my in-laws’ home, crafted with care for an even better taste.
Kimchi Ingredients- 6 heads of fresh Napa cabbage
- 3 Korean radishes
- About 7-8 stalks of green onion
- 1 bunch of crown daisy (chonggak)
- About 5 cups of coarse sea salt (for salting cabbage)
Kimchi Seasoning- About 10 cups of chili powder (gochugaru)
- About 3 cups of minced garlic
- 4 Tbsp minced ginger
- 5 Tbsp salted shrimp (saeujeot)
- About 2 cups of fish sauce (aekjeot)
- 1 Tbsp sugar (or sugar substitute like ‘New Sugar’)
- 1 Tbsp MSG (optional, for enhanced flavor)
- About 10 cups of chili powder (gochugaru)
- About 3 cups of minced garlic
- 4 Tbsp minced ginger
- 5 Tbsp salted shrimp (saeujeot)
- About 2 cups of fish sauce (aekjeot)
- 1 Tbsp sugar (or sugar substitute like ‘New Sugar’)
- 1 Tbsp MSG (optional, for enhanced flavor)
Cooking Instructions
Step 1
First, prepare the napa cabbage by trimming off any tough outer leaves and then cut each head into quarters. Place the quartered cabbage into a large kimchi bag. Sprinkle a handful of coarse sea salt generously between each layer of cabbage leaves. By salting inside a bag, you can avoid the need to flip the cabbage, allowing it to salt evenly. Let the cabbage salt for about 8 hours, or until wilted and pliable.
Step 2
After 8 hours, rinse the salted cabbage under cold running water two to three times to remove excess salt. Gently squeeze out any excess water, then place the cabbage quarters on a rack or colander, cut-side down, to drain thoroughly. Ensuring most of the water is removed is key for good kimchi.
Step 3
While the cabbage is draining, it’s time to prepare the flavorful kimchi filling. Let’s get the ingredients ready for that delicious stuffing that will make this kimchi so special.
Step 4
Now, let’s make the delicious kimchi filling. Thinly julienne the 3 Korean radishes using a mandoline or a sharp knife. Chop about 7-8 stalks of green onion and the bunch of crown daisy (after washing them thoroughly). In a large bowl, combine the seasoning ingredients: about 10 cups of chili powder, about 3 cups of minced garlic, 4 Tbsp minced ginger, 5 Tbsp salted shrimp, about 2 cups of fish sauce, 1 Tbsp sugar, and 1 Tbsp MSG. Mix these ingredients well to create the kimchi paste. Add the prepared vegetables (radish, green onion, crown daisy) to the paste and gently mix everything together until the vegetables are evenly coated with the seasoning.
Step 5
Finally, carefully spread the kimchi filling between each leaf of the drained napa cabbage, ensuring every part is well-coated. Once all the cabbage is stuffed, your delicious homemade kimchi is ready! It can be enjoyed fresh, or aged for a deeper, more complex flavor.
