How to Make Napa Cabbage Kimchi
Today, at OneHowTo.com, we are going to share with you how to make napa cabbage kimchi. Also called as pogi kimchi, baechu kimchi or tongbaechu-kimchi, this is a common dish among Koreans. When they talk about Kimchi, this is the recipe they are mostly referring to. However, there are multiple variations of kimchi. So, here we are going to know how to make the traditional napa cabbage kimchi.
Before you start to make nappa cabbage kimchi at home, you should know that Traditional napa cabbage kimchi recipe uses whole cabbage leaf, which means you will have to spend so much time spreading the paste of spices on each leaf. It is laborious, but this is the classical style of making this recipe. People say that if you can make this type of kimchi properly, you are considered as an expert in Korean cooking.
The first step will be to dissolve 1 cup of salt in ½ gallon of water. Soak your cabbage in this salt water for 3-4 hours.
Mix the ginger, garlic, shrimp or fish sauce in a blender or food processor and mince finely.
Take a large bowl, mix green onions, radish, garlic mixture, mustard greens, 1 tbsp salt, chili powder and sugar in it, and toss properly. You may also mix with your hands, but do not forget to wear your rubber gloves to avoid any chili burns.
Remove the soaked cabbage from water, and rinse thoroughly. Drain this cabbage in a colander, and squeeze as much water as you can from the leaves.
Stuff the radish mixture in between the leaves of the cabbage, working in from the outside. Start with the biggest leaf and proceed to the smallest. Make sure not to over-stuff, but all the leaves should be adequately filled with the paste.
Remember this is the tricky part we've been talking about at the beginning of this article.
When you have stuffed the entire cabbage, take one big leaf and wrap it tightly around the entire cabbage. Keep the cabbage in a 1 gallon jar, and press down firmly to avoid any air bubbles.
Let the cabbage sit for 2-3 days.
Now, remove the kimchi from the jar, and slice it into 1 inch long pieces. If you are serving the kimchi before letting it ferment, you should sprinkle some sesame seeds and sesame oil on it.
Whether fermented or fresh, this kimchi dish goes well with almost everything from noodles to meats. You can eat this kimchi straight for as long as 3 weeks. After 4 weeks, it gets fermented, and you may use it to make flat cakes, hot pots, dumplings or fried rice.
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