Napa Cabbage Kimchi Aka Paechu Kimchi Recipes

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TRADITIONAL KIMCHI (NAPA CABBAGE KIMCHI)



Traditional kimchi (Napa Cabbage Kimchi) image

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you'll find it not that difficult to make good authentic kimchi at home.

Provided by Hyosun

Categories     Side Dish

Time 1h

Number Of Ingredients 20

1 large Napa cabbage (about 5 to 6 pounds, or 2 small (about 3 pounds each))
1 cup Korean coarse sea salt for making kimchi
5 cups water
1 pound Korean radish, mu or moo (무) (mu/moo)
1/4 Korean pear (배) (optional)
3 - 4 scallions
1 piece dashima (about 2 to 3 inch square) (Boil it in 1.5 cups of water for 5 minutes)
1 tablespoon glutinous rice powder, 찹쌀가루
1/2 cup gochugaru, 고추가루, Korean red chili pepper flakes (- adjust to your taste)
1/4 cup salted shrimp (saeujeot), 새우젓, finely minced
3 - 4 raw shrimps, about 2 ounces, finely minced or ground (- optional)
3 tablespoons myulchiaekjeot (fish sauce, 멸치액젓)
3 tablespoons minced garlic
1 teaspoon grated ginger
1 teaspoon sesame seeds (- optional)
1/2 cup water or dashima (dried kelp) broth
2 large bowls or pots (7 - 8 quarts)
a large colander
kitchen gloves
3/4 - 1 gallon airtight container or jar

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.)

KOREAN SPICY PICKLED CABBAGE (BAECHU KIMCHI)



Korean Spicy Pickled Cabbage (Baechu Kimchi) image

Baechu kimchi (fermented cabbage) is a side dish to almost every Korean meal, and the foundation for many soups, stews, stir-fries, and rice dishes.

Provided by Naomi Imatome-Yun

Categories     Side Dish     Lunch     Dinner

Time P3DT6h30m

Yield 12

Number Of Ingredients 9

10 cups of water
2 Napa cabbages (washed and cut into 2-inch squares)
1 cup coarse salt (or kosher or sea salt)
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (chopped)
1/2 cup kochukaru
2 tablespoons sugar
5 scallions (cut into 1/2-inch pieces)
Optional: fish sauce

Steps:

  • Enjoy.

Nutrition Facts : Calories 29 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 5204 mg, Sugar 3 g, Fat 1 g, ServingSize 12 servings, UnsaturatedFat 0 g

NAPA CABBAGE KIMCHI



Napa Cabbage Kimchi image

This classic recipe from chef David Chang's "Momofuku" cookbook is used to make his Brussels Sprouts with Kimchi Puree and Bacon dish.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Korean-Inspired Recipes

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 11

1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
2 tablespoons coarse salt
1/2 cup plus 2 tablespoons sugar
20 cloves garlic, minced
20 slices peeled fresh ginger, minced
1/2 cup kochukaru (Korean chile powder)
1/4 cup fish sauce
1/2 cup usukuchi (light soy sauce)
2 teaspoons jarred salted shrimp
1/2 cup (1-inch) scallion pieces
1/2 cup julienned carrots

Steps:

  • Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
  • In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
  • Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.

NAPA CABBAGE KIMCHI (AKA PAECHU KIMCHI)



Napa Cabbage Kimchi (aka paechu kimchi) image

Provided by David Chang

Categories     Garlic     Ginger     Leafy Green     Vegetable     Chill     Cabbage     Advance Prep Required

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 11

1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
2 tablespoons kosher or coarse sea salt
1/2 cup plus 2 tablespoons sugar
20 garlic cloves, minced
20 slices peeled fresh ginger, minced
1/2 cup kochukaru (Korean chile powder)
1/4 cup fish sauce
1/4 cup usukuchi (light soy sauce)
2 teaspoons jarred salted shrimp
1/2 cup 1-inch pieces scallions (greens and whites)
1/2 cup julienned carrots

Steps:

  • 1. Cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide-pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
  • 2. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1/2 cup sugar in a large bowl. If it is very thick, add water 1/3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. Stir in the scallions and carrots.
  • 3. Drain the cabbage and add it to the brine. Cover and refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.

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  • To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
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