batch kimchi

Korean Kimchi

Napa Kimchee

 This is my favorite Kimchee recipe. It is best to use authentic Korean red pepper flakes aka as Korean chili flakes. If you use anything else it will not be the same.

You can vary the heat by the amount of red pepper flakes. I use a heaping ½ cup & that is hot enough for me.

Makes about 3 quarts.

 5 to 6 lbs Napa cabbage

¾ cup pickling salt or kosher salt

8  to 10 scallions finely sliced on a bias

1 ½ cups shredded carrots

2 Tbs. finely chopped garlic

2 tsp. sugar

½ cup Korean red pepper flakes (chili flakes)

1 Tbs. salt

 Remove limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 inch wide pieces. For large heads you may have to cut into 8ths. Put the cabbage in a very large bowl and add the salt. Toss so that the salt coats the cabbage evenly.  Allow to stand for 30 minutes. Toss the cabbage a couple of times during that time. You may need two bowls but it will wilt down and should fit in one large Tupperware bowl. Don’t use your wife’s favorite plastic bowl it will stain. I have one dedicated to Kimchi.

  Rinse the cabbage w/cold water & drain. I do two rinces in the pan or bowl and then pour in a colander to rinse again. Toss w/the remaining ingredients & pack into a large crock or covered pottery casserole. Allow to sit on the counter for 1 to 2 days. I let mine set for the two days in the large Tupperware bowl with lid and then pack into quart mason jars. Add water to cover and store in the refrigerator, covered, in the crock or in individual glass jars. Serve as a relish w/any Korean dinners or use in cooking meat dishes soups, stews or fried rice. It is a great topping for any BBQ sandwiches or brats.

 I find it best to do up in mason jars for the fridge since they are air tight and this does smell. 

 Note: after the cabbage has set for the 30 minutes and rinsed I place half of it in the bowl and add half of the rest of the ingredients and then repeat; this makes it easier to mix up and get all the cabbage coated well. It is best after setting in the fridge for a few weeks and should last for at least 4 months.

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