Fresh Cabbage Kimchi Recipes

SPICY CABBAGE KIMCHI

Steps:

• Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.
• Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).

TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)

Steps:

• Cut the thick white part of the cabbage lengthwise in half. Then, slowly pull apart by hand to separate into two pieces. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
• In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the salt water one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
• Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 - 8 hours, rotating the bottom ones to the top every 2 - 3 hours.
• The cabbages should be ready to be washed when the white parts of the leaves are easily bendable. Rinse thoroughly 3 times, especially between the white parts. Drain well, cut side down.
• Meanwhile, make the optional dashima broth by boiling a small piece (2 to 3 inch square) in 1.5 cup of water for 5 minutes, and cool. Mix the rice powder with 1/2 cup water (or optional dashima broth) and simmer over low heat, stirring occasionally, until it thickens to a thin paste, and cool.
• Prepare the garlic, ginger and saeujeot. Combine all the seasoning ingredients, including the rice paste and about 1/2 cup water (or the optional dashima broth), and mix well. Set aside until the red pepper flakes to dissolve slightly and become pasty.
• Cut the radish and optional pear into matchsticks (use a mandoline if desired), transferring to a large bowl. Cut the scallions diagonally into about 1-inch long pieces. Add the prepared seasoning mix to the radish, and mix well by hand. Throw in the scallions, and mix everything lightly. Taste a little bit. It should be a little too salty to eat as is. You can add salt, more salted shrimp or fish sauce, as needed. Let it sit for about 30 minutes to allow the flavors to meld nicely.
• Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves. (Eyeball the stuffing into 4 parts and use one part for each cabbage quarter.)
• Fold the leaf part of the cabbage over toward the stem and nicely wrap it with the outermost leaf. Place it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. If you have lose large leaves, you can use them to cover the top of the kimchi (see note 1). Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with 1/2 cup of water (or any remaining optional dashima broth) and pour into the kimchi container. Close the lid.
• Leave it out at room temperature for a full day or two, depending on the weather and how fast you want your kimchi to ripen. A half day is recommended during hot summer days. Then, store in the fridge. (See note 2.)

FRESH KIMCHI

Steps:

• Quarter the cabbage and remove the thick, white core at the base. Halve each quarter. Place the cabbage in a large strainer set inside a large bowl. Toss the cabbage with 2 tablespoons of the salt. Place another large bowl on top of the cabbage and fill it with heavy cans or other weights so that the cabbage is compressed. Set aside to drain for 5 hours.
• Rinse the cabbage briefly under running water and wrap it in clean tea towels to remove excess water. Cut cabbage into strips and transfer to a large, clean bowl along with the daikon, scallions and watercress.
• In a small bowl, combine the remaining ingredients and stir until the sugar is dissolved. Pour mixture over the vegetables and toss until well coated. Season with additional salt, if necessary. Serve at room temperature.

TRADITIONAL KIMCHI

Steps:

• Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
• Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
• Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
• Transfer kimchi to airtight containers and refrigerate for 3 days.

CHING'S HOMEMADE KIMCHI

Steps:

• Wrap 1-2 of the cabbage leaves in damp kitchen paper and refrigerate until needed.
• Place the shredded cabbage into a large, wide, deep pot or bowl. Add the salt and toss well. Pour in enough cool water to cover the cabbage and stir until the salt has dissolved. Place a plate over the bowl to fully submerge the cabbage in the salt water. Leave, at room temperature, for 6-8 hours or overnight (stir halfway through, if possible).
• Drain the cabbage, reserving the brine. Rinse the cabbage well, and squeeze out any excess water, then return to the bowl. Add the daikon and spring onions.
• Place the ginger, garlic, shallots, gochugaru, fish sauce, sugar and rice powder, if using, in a food processor. Pulse until the mixture forms a paste. Mix the paste with the cabbage and other vegetables using tongs or gloves, until well coated.
• Tightly pack the mixture into a large, 1-litre sterilised jar, pushing it down well to ensure there are no air gaps, leaving 2.5-5cm of space at the top to allow for the juices that will be created (see the tips box for sterilising directions). Pour in enough of the reserved brine to just cover the vegetables, pressing them down a bit. Place the reserved cabbage leaves on top, pressing down, this helps to keep the kimchi submerged under the brine. You can also use a fermentation weight, if you have one, on top of the whole leaf.
• Place the lid on loosely (to allow air to escape, or use a clip top jar) and place the jar in a deep baking dish or large bowl, to collect any juices. (The idea is to keep as much of the flavourful juice in the jar as possible, so resist the urge to overfill it!)
• Leave the jar, out of direct sunlight, for 3 days. Press down on the kimchi daily with the back of a wooden spoon to keep everything submerged. After 3 days, the kimchi is ready to eat, but it won't achieve its full flavour and complexity for about another 2 weeks. Tightly seal the jar with a lid and transfer to the fridge, where it will keep for months, as long as the kimchi is submerged in the brine.