Traditional Napa Cabbage Kimchi

Name: Traditional Napa Cabbage Kimchi
Total time: 270 min
Yield: 8
Ingredients: 6 lb napa cabbage; 1/4 c kosher salt; 2 c cold water; 2 Tbsp sweet rice flour; 2 Tbsp turbinado sugar; 2 c daikon radish; 2 c carrot matchsticks; 8 green onion, chopped; 1 c asian chives; 1 c; 1/2 c garlic, minced; 2 tsp fresh ginger minced; 1/2 c asian fish sauce; 1/4 c fermented salted shrimp; 2 c red pepper flakes

4 hr(s) 30 mins

Total time

8

Serving

15

Ingredients

Enable cook mode

Ingredients

lbnapa cabbage

¹⁄₄

ckosher salt

ccold water

Tbspsweet rice flour

Tbspturbinado sugar

cdaikon radish

ccarrot matchsticks

green onion, chopped

casian chives

¹⁄₂

cgarlic, minced

tspfresh ginger minced

¹⁄₂

casian fish sauce

¹⁄₄

cfermented salted shrimp

cred pepper flakes

Directions

Step 1

If the cabbage cores stick out too much, trim them off with your knife over your cutting board. 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.

Step 2

Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.

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