- 1 large head Napa cabbage about 2-3 pounds (1 kg)
- 1/2 medium daikon radish
CABBAGE BRINE (5%)
- 4 tablespoons Celtic salt
- 4 - 8 cups water
RED PEPPER PASTE
- ¼ cup onion, roughly chopped
- 2 cloves garlic, peeled
- 3 cm ginger, roughly cut
- 1 teaspoon white sugar
- 1/4 cup Korean red pepper powder
- 1/3 cup (80 ml) rice flour porridge
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) Shrimp paste
ADDITIONAL VEGETABLES - Optional
- 4 stems Chinese chives or, 3 green onions, 1 carrot Julienned.
Fermenting jars and Kits can be purchased HERE-
1. CUT & SOAK CABBAGE. (Day before if possible)
Your cut cabbage will soak in a salty brine for 8-12 hours.
- In a large bowl, mix 4 tablespoons salt with 4 cups of water. We're aiming for a 5% brine. Stir to dissolve most of the salt.
- Trim cabbage cores.
- To split a cabbage a small slit at the base of the cabbage then gently pull the halves apart so the cabbage splits open.
- Wet the cabbage quarter large bowl of water to get them wet. Sprinkle the salt between the leaves by lifting each leaf and sprinkling them with salt.
- Let the cabbages rest for 2 hours. Then turn over every 30 minutes, so they get well salted. After 2 hours, wash the cabbages under cold running water. Give them a through wash to the salt and allow to drain off then leave to drain.
6 While the cabbage is salting make the porridge: Mix the water and sweet rice flour in a saucepan. Stir well and let it cook over medium heat for about 10 minutes or until it starts to bubble. Add the sugar and cook 1 minute, stirring. Remove from the heat and let it completely cool.
7. Pour cooled porridge into a large mixing bowl. Combine ginger, onion and garlic in a blender and blend until forms a paste.
8. mix together, blended paste of ginger, onion and garlic and fish sauce, shrimp paste and hot pepper flakes. Mix well until it becomes a thin paste.
9. Add chopped vegetables to the paste.
10. Next, spread kimchi paste on each cabbage leaf. When every leaf in each quarter is covered with paste, wrap it around itself into a small packet, and put into your fermenting jar.
11. Leave on the bench top for 3 days to ferment. After three days you can eat it or place it into the fridge where it will continue to ferment slowly and will be good to eat for many months to come.
12. To eat, take out a rolled-up quarter and slice into bite sizes pieces and sprinkle with sesame seeds.