Hearty Whole Napa Cabbage Kimchi
Make Abundant Kimchi with 5.5 Heads of Napa Cabbage: A Complete Guide from Salting to Delicious Seasoning for a Family of Four
This year, the rising cabbage prices made preparing kimchi quite daunting. I decided to try purchasing pre-salted cabbage for the first time, and surprisingly, it turned out to be a much more budget-friendly way to make delicious kimchi. Furthermore, I unexpectedly received a gift of fresh mustard greens, which led me to proceed with making kimchi! Although it was a last-minute decision, calculating the total cost of this year’s kimchi preparation, I was delighted to find it was much more affordable than I anticipated. By making 6 types of kimchi, including the cost of seasonings, I managed to stay under 100,000 KRW, which I consider a very frugal approach! I made such a generous amount that I won’t need to buy kimchi for a long time, which makes the cost even more impressive. I ended up with two large containers of whole cabbage kimchi! My kimchi refrigerator is completely full, but opening it always brings a smile to my face. It seems that when you put your heart into it, the food naturally tastes better! I am extremely satisfied with how delicious all the kimchi I made turned out. I sincerely hope you enjoy making this whole cabbage kimchi, which I consider the highlight of the kimchi-making process! Have a wonderful Friday!
Kimchi Ingredients- 5.5 heads of Napa cabbage
- 7 cups of coarse sea salt (for salting cabbage)
- 2 L of water (for salting cabbage)
- 1 bunch of red mustard greens
- 1/4 bunch of chives
- 2 Korean radishes (for filling)
Delicious Seasoning Paste- 7 cups of glutinous rice paste (cooled)
- 7 ladles of salted shrimp (finely minced)
- 12 cups of Korean chili flakes (gochugaru)
- 2 cups of fish sauce (anchovy or sand lance)
- 1 handful of minced garlic
- 1/2 handful of minced ginger
- 2 cups of fresh seaweed (dashima/kelp, finely minced)
- 7 cups of glutinous rice paste (cooled)
- 7 ladles of salted shrimp (finely minced)
- 12 cups of Korean chili flakes (gochugaru)
- 2 cups of fish sauce (anchovy or sand lance)
- 1 handful of minced garlic
- 1/2 handful of minced ginger
- 2 cups of fresh seaweed (dashima/kelp, finely minced)
Cooking Instructions
Step 1
First, cut the Napa cabbage heads in half lengthwise. Sprinkle coarse sea salt generously between the leaves, ensuring each layer is salted. Let the cabbage salt for about 6-8 hours, flipping it once halfway through to ensure even salting. A good ratio is about 7 cups of coarse salt to 2 liters of water.
Step 2
Trim and thoroughly wash the red mustard greens and chives. Drain them well. Cut the mustard greens into bite-sized pieces. If desired, separate the white and green parts of the chives for easier mixing later.
Step 3
After salting for about a day, rinse the cabbage under cold running water 2-3 times to remove excess salt. It’s crucial to wash out the salt from between the leaves. Place the rinsed cabbage cut-side up on a colander and let it drain for at least 1-2 hours to remove as much water as possible.
Step 4
Prepare the fresh seaweed (dashima/kelp), which is a key ingredient for the kimchi paste. Wash it, peel off any rough skin, and then mince it very finely. This ingredient adds a wonderful umami and fresh sea flavor to the kimchi.
Step 5
Wash and peel the Korean radishes. Using a mandoline slicer or a knife, julienne them into thick strips. Avoid cutting them too thinly, as this will affect the pleasing crunch.
Step 6
In a large mixing bowl, combine the cooled glutinous rice paste, minced salted shrimp, chili flakes, fish sauce, minced garlic, minced ginger, and minced fresh seaweed. Mix well to create the seasoning paste. Add the julienned radish, chopped mustard greens, and chives to the paste and toss everything together thoroughly to create the kimchi filling.
Step 7
Carefully spread the prepared kimchi filling between the leaves of the drained Napa cabbage, ensuring each layer is well-coated. Wrap the outer leaves of the cabbage around the filling to help hold its shape.
Step 8
Pack the finished whole cabbage kimchi snugly into airtight containers. Allow it to ferment at room temperature for about a day before transferring it to the kimchi refrigerator. It can be enjoyed immediately or aged further to your preference. It’s delicious either way!
