Cabbage Kimchi
Kimchi (김치), also spelled kimchee or gimchi, is a Korean dish of pickled vegetables, usually napa cabbage or Korean radish and is commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic, green onion, and chilli pepper. There are countless varieties—at least as many as there are households. The following is a standard recipe for baechoo kimchi (napa-cabbage kimchi), a common variety and often the first kind of kimchi that jumps to mind for non-Koreans.
Source and licence
"Cabbage Kimchi" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cabbage_Kimchi, revision 4630327), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cabbage_Kimchi&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630327
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 head napa cabbage (baechu, Chinese cabbage, wombok)
- ½ cup sea salt (or any coarse salt)
- 1 cup water
- 2 tbsp minced garlic
- 1 tsp minced ginger
- ½ cup gochugaru (Korean chile flakes)
- 2 tsp salt
- 1 tbsp sugar
- ¼ cup aekjeot (Korean fish sauce)
- ½ onion, thinly sliced
- ¼ carrot, thinly julienned
- ¼ Korean radish (muwoo), thinly julienned
- 4 green onions, cut into 3-cm pieces
Method
- Quarter the napa cabbage, wash, and drain.
- Combine coarse sea salt and water.
- Put cabbages in salted water and take out one at a time to get salt down.
- Add cabbages to a container. Pour salted water over top, and set aside for at least 6–8 hours (overnight is great). The cabbage should be soft enough to bend.
- Wash cabbages and drain well.
- Combine gochugaru, salt, sugar, jeot gal (Korean fish sauce), minced garlic, and minced ginger.
- Mix the onion, carrot, radish, and green onion into the chilli powder mixture.
- Take one cabbage, and stuff the above mixture between every layer.
- Try to fold the cabbage in half. With 2 outer leaves, wrap the whole thing securely.
- Put cabbages in an airtight container, and let it sit at room temperature overnight.
- Refrigerate for 2–3 days at minimum. After a few days, you will notice some liquid. This is totally normal and a sign that the kimchi is ripening.
- Enjoy your kimchi!