Classic Korean Napa Cabbage Kimchi (Tongbaechu Kimchi)

Name: Classic Korean Napa Cabbage Kimchi (Tongbaechu Kimchi)
Ingredients: 2700 g Napa cabbage; 0.5 Šálka kosher salt; 2 Šálka water; 2 PL sweet glutinous rice flour; 2 PL brown sugar; 2 Šálka Korean radish; green onion; 0.5 Šálka garlic; 2 ČL ginger; 1 Šálka onion; 0.5 Šálka fish sauce; 0.25 Šálka fermented salted shrimp (saeujeot); 2 Šálka dried ground red chili flakes (gochugaru); sesame seeds

#kimchi#Korean cuisine#fermentation#Napa cabbage#Maangchi

Discover the authentic flavors of traditional Korean kimchi made with Napa cabbage, seasoned with a rich blend of garlic, ginger, fish sauce, and fermented shrimp, and fermented to perfection. This recipe guides you through the classic process of salting, seasoning, and fermenting kimchi for a deliciously tangy and spicy side dish.

Ingredients extracted via AI

Ingredients

2700 g Napa cabbage0.5 Šálka kosher salt2 Šálka water2 PL sweet glutinous rice flour2 PL brown sugar2 Šálka Korean radishgreen onion0.5 Šálka garlic2 ČL ginger1 Šálka onion0.5 Šálka fish sauce0.25 Šálka fermented salted shrimp (saeujeot)2 Šálka dried ground red chili flakes (gochugaru)sesame seeds

Procedure generated via AI

Cut the Napa cabbage in half lengthwise, then make cuts through the core and between the leaves to help the salt penetrate better.
Soak the cabbage in cold water to hydrate the leaves and help them absorb the salt more effectively.
Sprinkle half a cup of kosher salt between the cabbage leaves, adding more salt to the thicker stems.
Turn the cabbage every 30 minutes to ensure even salting, and let it sit salted for two hours.
After two hours, rinse the cabbage several times with clean water and drain thoroughly.
Prepare a thick slurry by boiling 2 cups of water with 2 tablespoons of sweet glutinous rice flour (mochiko), cooking for 9 minutes. Let it cool completely.
Once cooled, stir in 2 tablespoons of brown sugar to create the kimchi seasoning base.
Cut 2 cups of Korean radish into thin strips, rinse, and prepare green onions and Korean chives (buchu). Optionally, add minari (water dropwort) for extra flavor.
In a blender, crush ½ cup of garlic, 2 teaspoons of ground ginger, and 1 cup of onion into a smooth paste.
Add to the vegetable paste ½ cup of fish sauce, ¼ cup of finely chopped fermented salted shrimp with some of its liquid, and 1 to 2½ cups of dried Korean red chili flakes (gochugaru), adjusting the amount to your preferred spiciness.