ChuckwagonCookie's Authentic Korean Kimchi
"The timeless Korean staple of fermented cabbage! This is my award-winning recipe! Makes about enough to fill a half gallon jar. Traditionally the cabbage is not cut; the seasonings are spread between each leaf. However, cutting the cabbage is much easier and more common now.
The Korean chili powder (gochutgaru) is essential, you can not substitute! Check local Asian grocery stores or order online."
photo by ChuckWagonCookie
- Ready In:
- 72hrs 30mins
- Ingredients:
- 10
- Yields:
-
16 cups
ingredients
- 5 lbs napa cabbage
- 1 daikon radish, about 8 inches long
- 1 head garlic
- 3 bunches spring onions
- 3 Thai peppers
- 1 cup sea salt
- 3⁄4 cup korean chili powder
- 6 tablespoons fish sauce
- 3 1⁄2 tablespoons brown sugar
- 2 tablespoons fresh ginger
directions
- Cut the cabbages into quarters lengthwise, then into 1 1/2 inch pieces.
- Mix the salt into enough water to cover the cut cabbage, and let cabbage soak for 8 to 12 hours.
- Meanwhile, shred or julienne cut the Daikon radish.
- Cut the spring onions into 1 inch lengths.
- Chop the garlic, rough cut, small and large pieces.
- Finely chop the Thai peppers -- use less for less heat.
- Shred the ginger or chop finely.
- Mix all ingredients except the cabbage, cover and refrigerate while cabbage soaks.
- Drain cabbage and rinse well, squeezing out excess water from the cabbage. Rinse it at least 4 times to remove excess salt!
- Mix cabbage very well with other ingredients; you want every piece of cabbage coated.
- Pack tightly into a jar with at least 1 inch of headroom above cabbage.
- Cover loosely and place in a cool area for at least 2 days. Do not refrigerate while the cabbage ferments. After 2 to 5 days, refrigerate and enjoy!
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RECIPE SUBMITTED BY
I'm an avid home cook. My secret dream would be to have a Hot Dog Cart, but instead of just hot dogs, you could fill your bun with bulgogi, brats, pulled pork, catfish or whatever I have that day. I love to slow-smoke meat on my grill, and make a mean lasagna too!
