Traditional Napa Cabbage Kimchi
Traditional Napa Cabbage Kimchi is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Dissolve 1 cup salt in 1/2 gallon water.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionDissolve 1 cup salt in 1/2 gallon water.
Soak cabbage in the salt water for 3 to 4 hours.
Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.
In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar.
Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.).
Remove cabbage from water and rinse thoroughly.
Drain cabbage in colander, squeezing as much water from the leaves as possible.
Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest.
Do not overstuff, but make sure radish mixture adequately fills leaves.
When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage.
Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.
Let sit for 2 to 3 days in a cool place before serving.
Remove kimchi from jar and slice into 1-inch-length pieces.
If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds.
Refrigerate after opening.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.