Authentic Napa Cabbage Kimchi Recipe
Jjimang’s Heartwarming & Delicious Napa Cabbage Kimchi!
Since we ran out of kimchi, I decided to make a small batch at home. Here’s a simple recipe for delicious Napa cabbage kimchi, made with fresh ingredients and care, perfect for any meal.
Main Ingredients- 4 small heads of Napa cabbage
- 1/2 small radish
- 3 red chilies
- 3 green chilies (like Korean green peppers)
- 1 onion
- 1 Tbsp roasted sesame seeds
- 1 bunch of scallions (scallions cook quickly, so it’s best to add them towards the end of the kimchi-making process)
Seasoning Paste- 5.5 ladles of coarse gochugaru (Korean chili powder)
- 4 heaping ladles of finely minced garlic
- 2-3 cloves of freshly grated ginger
- 5.5 ladles of fermented anchovy or sand lance sauce (fish sauce)
- 2-3 Tbsp granulated sugar (adjust sweetness to your preference)
- 1 ladle of green plum syrup
- 10 red chilies (for the paste)
- 4 Tbsp cooked sweet rice flour paste (made ahead and cooled)
- 5.5 ladles of coarse gochugaru (Korean chili powder)
- 4 heaping ladles of finely minced garlic
- 2-3 cloves of freshly grated ginger
- 5.5 ladles of fermented anchovy or sand lance sauce (fish sauce)
- 2-3 Tbsp granulated sugar (adjust sweetness to your preference)
- 1 ladle of green plum syrup
- 10 red chilies (for the paste)
- 4 Tbsp cooked sweet rice flour paste (made ahead and cooled)
Cooking Instructions
Step 1
First, prepare all the ingredients for making kimchi. Clean the Napa cabbage by removing any outer wilted leaves. Wash the radish thoroughly. Wash the chilies, onion, and scallions.
Step 2
For the seasoning paste, take 10 red chilies and puree them finely using a blender or mortar. Including the seeds will add deeper color and flavor.
Step 3
To make the sweet rice flour paste, combine 2-3 tablespoons of sweet rice flour with about 4-5 cups of water in a pot. Cook over low heat, stirring constantly, until it thickens into a paste. Remove from heat and let it cool completely before use. (Making this ahead of time is convenient.)
Step 4
Now, let’s make the delicious kimchi filling. In a large bowl, first mix the coarse gochugaru and roasted sesame seeds. (Allowing the gochugaru to absorb some moisture for a moment will enhance the flavor.)
Step 5
If you are using pre-salted cabbage, rinse it thoroughly under running water two to three times to remove excess salt, and drain it well. Making small slits in the thick white parts of the cabbage leaves can help the seasoning penetrate evenly.
Step 6
Combine the prepared vegetables (shredded radish, onion, chilies, scallions, etc.) with the cooled sweet rice flour paste, pureed red chilies, minced garlic, grated ginger, fish sauce, sugar, and plum syrup in the bowl. Mix everything well to create the flavorful kimchi filling. Then, carefully spread this filling between the leaves of the rinsed and drained Napa cabbage, ensuring each part is coated.
Step 7
Pack the kimchi-filled cabbage tightly into a kimchi container, pressing down firmly. This minimizes air exposure, which helps the kimchi ferment properly and last longer. Let it sit at room temperature for about a day to start fermenting, then store it in the refrigerator.
