So many people been asking me for a cabbage kimchi recipe. So! Here we go !
Okay Korean Kimchi lovers! Today I’m going to share a most simplistic way to make authentic Napa cabbage kimchi. It may be simple but you will be shocked at the result.
Chef Kang’s easiest way to make authentic kimchi.
My recipe might look so simple but when it’s done correctly, you will be recognized as supreme kimchi maker. Trust me on this, I sold tons of kimchi in varieties of different vegetables and picky Korean house wives and elderly approved it 100 % . Koreans who knows legit kimchi purchases kimchi from me instead of Korean market.
Napa Cabbage Kimchi (Mak Kimchi )
Ingredients measurements may vary depends on the size of the cabbage.
Mak kimchi ( 막 김치 )means to prepare and make kimchi by cutting the cabbage into small pieces for easier kimchi making
Napa cabbage preparation
2-3 Napa cabbage ( 4-5 cabbages if bought at American markets , they are smaller in size )
Cut the cabbage into 2-3 inch size, throw away the end root part of the cabbage. Clean the cabbage with cold water and drain the excess water.
Put the drain cabbage into a large mixing bowl and now you need to pickle the cabbage with salt before mixing the kimchi mixture .
For 2 cabbage I recommend 1/3 cup of salt, for 3 cabbage 1/2 of salt .
any house hold salt is fine.
Take the salt and sprinkle all over the cabbage. Mix and stern around all the cabbage so that salt is distributed equally.
Leave it for about an hour to 2 hours so the cabbage is pickled enough
Note : do not throw away the water that are drawn from cabbage after you pickle them
( whole purpose of this is to drain water out of the cabbage so it can ferment correctly, when pre pickling of cabbage is not done with out enough salt or not enough time to draw the water out, the kimchi will not ferment and it will spoil.)
Kimchi seasoning ingredients
Korean course grind red pepper 2 cup ( available in any Korean market or on line )
Sugar 2/3 cup for 3 cabbage 1/2 cup for 2 cabbage
fish sauce 1/2 cup for 2 cabbage 2/3 cup for 3 cabbage
Minced garlic 1 cup for both 2 or 3 cabbage.
Throw above ingredients in to pickled cabbage and mix them well. Make sure al the kimchi seasoning is distributed evenly and proportionally.
Put all the unfermented kimchi into a 1 gallon jar or container that is air tight.
Set it out on room temperature for 2-3 hours before putting it into a fridge.
You can eat it now but in my opinion, kimchi’s true love comes when it’s fermented.
( leaving it out for 2-3 hour method allows kimchi to ferment faster, )
Kimchi should be perfectly fermented in about 2 days in the fridge.
Enjoy!
Cabbage kimchi!! Wow. Nice explained and delicious looking