Authentic Napa Cabbage Kimchi: The Crunch of Kohlrabi and a Secret Kimchi Paste Recipe
How to Make Delicious Napa Cabbage Kimchi at Home: Plus Kohlrabi Kimchi and a Secret Kimchi Paste Revealed!
Introducing a delicious Napa Cabbage Kimchi recipe made with a special kimchi paste, blending the refreshing taste of well-fermented Napa cabbage with the satisfying crunch of kohlrabi. Make this deeply flavorful kimchi that your whole family will love.
Kimchi Ingredients- 2 heads Napa cabbage
- 150g Scallions
- 1 Kohlrabi
- Coarse sea salt, as needed (for salting cabbage)
Kimchi Paste Ingredients- 2.5 cups Gochugaru (Korean chili flakes)
- 3 Tbsp Rice syrup (or Oligodang)
- 2 Tbsp Minced garlic
- 2 Tbsp Mixed enzyme (e.g., fruit enzyme)
- 2 Tbsp Ginger syrup
- 3 Tbsp Fish sauce (anchovy or sand lance)
- 2 cups Broth (stock)
- 2 Sweet potatoes, cooked and mashed
- 1/2 Pear, pureed
- 1 Onion, pureed
- 3 Tbsp Salted shrimp, finely minced
Broth (Stock) Ingredients- 1 Dried pollock head
- 1 sheet Dried kelp (approx. 10cm x 10cm)
- 5-6 cloves Garlic
- 1 handful Onion skins
- 1/4 Apple
- 2.5 cups Gochugaru (Korean chili flakes)
- 3 Tbsp Rice syrup (or Oligodang)
- 2 Tbsp Minced garlic
- 2 Tbsp Mixed enzyme (e.g., fruit enzyme)
- 2 Tbsp Ginger syrup
- 3 Tbsp Fish sauce (anchovy or sand lance)
- 2 cups Broth (stock)
- 2 Sweet potatoes, cooked and mashed
- 1/2 Pear, pureed
- 1 Onion, pureed
- 3 Tbsp Salted shrimp, finely minced
Broth (Stock) Ingredients- 1 Dried pollock head
- 1 sheet Dried kelp (approx. 10cm x 10cm)
- 5-6 cloves Garlic
- 1 handful Onion skins
- 1/4 Apple
Cooking Instructions
Step 1
Remove the outer leaves of the Napa cabbage. Cut each head in half and wash thoroughly under running water. Drain off some of the water after washing.
Step 2
Peel the kohlrabi and slice it into bite-sized pieces suitable for kimchi, such as thinly sliced rounds or sticks.
Step 3
Prepare a concentrated salt brine. Submerge the Napa cabbage halves in the brine, then generously sprinkle coarse sea salt between the leaves. Let it salt for about 4-6 hours, or until the cabbage leaves are wilted and tender. Flip the cabbage occasionally to ensure even salting.
Step 4
While the cabbage is salting, make the broth. Combine the dried pollock head, kelp, garlic cloves, onion skins, and apple in a pot. Add about 4-5 cups of water and bring to a boil. Once boiling, remove the kelp and continue to simmer for another 15-20 minutes to extract the flavors. Strain the broth and let it cool.
Step 5
Rinse the well-salted Napa cabbage thoroughly under cold running water 2-3 times to remove excess salt. Drain completely in a colander, ensuring all excess water is removed. It’s important to turn the cabbage pieces so the water drains well. (Since the cabbage was washed before salting, rinsing gently is sufficient.)
Step 6
To make the kimchi paste, combine 2 cups of the cooled broth, the mashed cooked sweet potatoes, pureed pear, pureed onion, mixed enzyme, and ginger syrup in a blender. Blend until smooth. (Using mashed sweet potatoes and rice syrup instead of glutinous rice flour paste adds a rich and savory depth.)
Step 7
In a large bowl, combine the blended paste with gochugaru, rice syrup, minced garlic, minced salted shrimp, and fish sauce. Mix everything thoroughly to create the delicious kimchi paste.
Step 8
Trim and wash the scallions. Drain them well and cut them into approximately 4-5 cm lengths.
Step 9
Add the cut scallions to the kimchi paste and gently toss to coat them evenly.
Step 10
Carefully spread the prepared kimchi paste between the leaves of the drained Napa cabbage. Separately, toss the kohlrabi slices with some of the kimchi paste to ensure they are well-coated.
Step 11
Pack the kimchi tightly into a storage container, layering the Napa cabbage kimchi. Place the kohlrabi on top. Close the lid, let it ferment at room temperature for about a day, then refrigerate and enjoy your homemade kimchi!
