NAPA CABBAGE KIMCHI

Umma’s kimchi *chef’s kiss*

Kimchi is the essence of Korean cuisine. Back when Korea was a poor country, they used kimchi as a food supply through the harsh and cold winters. Now, people eat kimchi because of its numerous health benefits (natural pre and probiotic, regulates immune system, promotes weightloss, just to name a few), it’s super delicious, and makes the perfect spicy side dish to any meal. MAYAK GYERAN (SOY MARINATED EGGS)

Like many other Korean households, I grew up eating kimchi. As a side dish, in fried rice, soup, stew, kimbap, you name it! There are hundreds of different varieties, methods, tips and tricks for making it, and I’m not gonna lie, my mom makes the best kimchi (I may be a bit biased though). This recipe is my mom’s tried and true. We make it a few times a year, usually by the cases, so we can give to our friends and family!

Some tips from the kitchen:

• The type of salt used in fermenting kimchi is crucial. Iodized table salt will not work for this dish! I use a special coarse sea salt to make kimchi but coarse kosher salt or any sea salt works as well.

• Many recipes use sweet rice flour to make a paste as a binder for kimchi, this recipe does not need it! Makes the whole process a non-cook recipe and a bit easier for beginners.

• Allowing the cabbage to sit in the salt brine is key. You want the cabbage to become pliable and easy to work with. 2-3 hours is a good resting time for the cabbage.

• Do not blend the gochugaru (Korean coarse red chili flakes) with the rest of the paste ingredients! I fold it in with the scallions after blending the rest of the paste ingredients. This way, you can see the beautiful red flecks of coarse gochugaru throughout the kimchi. Make sure you allow the paste to rest for a couple hours before using to develop the flavors.

• Set the kimchi out at room temperature for 24-48 hours or until you see small bubbles forming. Transfer into the fridge and it should be ready to eat in a week or two. Dongchimi

*This is my Amazon List for Kimchi Making which includes the necessary tools and some ingredients.*

Ingredients

• 1 Napa Cabbage

• 1 cup Coarse Sea Salt (divided)

• 6 cups water

Kimchi Paste

• 1/2 Asian pear or Apple

• 1/2 Yellow or White Onion

• 1 tbsp. Ginger

• 8 Garlic Cloves

• 2 tbsp. Korean Fish Sauce

• 2.5 tbsp. Plum Extract

• 2 tbsp. Salted Shrimp

• 3/4 cup Gochugaru (Coarse Korean Chili Flakes)

• 1/2 cup Scallions, chopped

Instructions

1. Cut your Napa cabbage into quarters and rinse to make sure there is no dirt left in between all the layers.

2. Sprinkle in 1/2 cup of coarse sea salt all over the cabbage and in between the layers. Take the other 1/2 cup of rock salt and mix with 6 cups of water. Carefully pour it over the cabbage.

3. Press down the cabbage using a heavy weight (I use a bowl with water in it) and let it rest for at least 2-3 hours. Flip cabbages every 30 minutes.

4. Paste: To a blender add asian pear, onion, ginger, garlic, anchovy sauce, plum extract, and salted shrimp. Blend until smooth. Add into a bowl and fold in gochugaru (Korean chili flakes) and chopped scallions. Rest for an hour allow the flavors to melt together.

5. Lightly rinse the cabbages, gently squeeze, and drain upside down to get the water out.

6. To a large mixing bowl, add cabbages and spread paste all over getting in between all the layers.

7. Store in an airtight container and leave it out at room temperature for 24-48 hours. Transfer into the fridge. Enjoy right away (it’ll have a more fresh taste) or if you’re patient, wait a couple weeks for peak kimchi goodness!

(Notes: Kimchi will last in the fridge for a few months as long as it’s in an airtight container and in the cooler part of your fridge. Although it is kept in the fridge, it will keep fermenting and will eventually get very sour. Sour kimchi best for cooking, like making kimchi jjigae or kimchi fried rice!)