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Napa Cabbage Kimchi

Napa Cabbage Kimchi 2.000

Bill O'Leary for The Washington Post; Cutting board from Crate and Barrel

Jan 20, 2010

We found Korean chili powder (medium or coarsely ground is best for kimchi) and Korean salted shrimp at H Mart in Falls Church.

Make Ahead: The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate. It is best eaten within a month. It is ideal after about 2 weeks.


Servings: 2 quarts
Ingredients
  • 1/2 cup sea or kosher salt
  • 1 cup warm water
  • 1 medium head Napa cabbage
  • 1 Asian radish (nu or daikon)
  • 6 cloves garlic, minced (about 2 tablespoons)
  • 2-inch piece peeled ginger root, minced (2 tablespoons)
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon jarred (wet) Korean salted shrimp (see headnote)
  • 6 scallions, cut into 1-inch pieces (1/2 cup)
  • Leaves of 1 bunch mustard greens, cut into 1-inch pieces (about 3 cups)
  • 3 tablespoons coarsely ground Korean chili powder (see headnote)
  • 1 teaspoon sugar

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Directions

Dissolve the salt in the water in a liquid measuring cup.

Rinse the leaves of the cabbage and cut into 2-inch lengths (12 to 14 cups). Peel the Asian radish and cut into quarters, then cut into 1/2-inch slices.

Combine the cabbage and radish in a large bowl and pour the saltwater over them. Soak for at least 6 hours and preferably overnight.

Drain the soaked vegetables in a colander, squeezing out as much water as possible. Place the vegetables in a large bowl.

Combine the garlic, ginger, fish sauce and salted shrimp in a food processor or blender; process until finely minced.

Add the scallions, mustard greens, garlic-ginger mixture, chili powder and sugar; toss to coat evenly. (If you use your hands, wear food-safe gloves; the chili might sting or stain your hands.) The mixture will have the consistency of a well-dressed salad.

Pack into glass jars or a large food-safe plastic container. The kimchi will be ready in 2 to 3 days. It will grow increasingly pungent as it sits. It is ideal after about 2 weeks and best eaten within a month; if you plan to let it ferment for longer than 2 days, refrigerate it.


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Recipe Source

Adapted from "Eating Korean: From Barbecue to Kimchi, Recipes from My Home," by Cecilia Hae-Jin Lee (Wiley, 2005).

Tested by Jane Black.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per 1/4-cup serving: 11


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 1mg 0%

Sodium: 150mg 6%

Total Carbohydrates: 2g 1%

Dietary Fiber: 1g 4%

Sugar: 1g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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