Ingredients (for large batch):
- 10 Napa cabbage heads, cut into bite-sized pieces
- 1 cup coarse sea salt
- 3 cups water (for brine)
- 2 daikons (Korean radish), julienned
- 10-12 large garlic cloves, minced
- 2 thumbsize pieces of ginger, minced
- 10-12 green onions, chopped
- 1/2 cup fish sauce (or soy sauce for vegetarian/vegan version)
- 1/2 cup Korean chili flakes (gochugaru)
- 1/4 cup sugar
- 1 tablespoon salted shrimp (saeujeot) – optional, for traditional version
- 1 tablespoon glutinous rice powder – optional, for added thickness
Instructions:
- Prepare the Cabbage:
- Cut the Napa cabbage heads into bite-sized pieces, discarding the tough outer leaves.
- In a large container, layer the cabbage pieces and sprinkle coarse sea salt between the layers. Let it sit for about 2 hours to wilt and release excess water.
- Create Brine:
- In a separate container, mix 3 cups of water with 1 cup of coarse sea salt to create a brine solution.
- Once the cabbage has wilted, drain off the excess water and rinse the cabbage thoroughly with fresh water.
- Soak the cabbage in the brine for about 4-6 hours to ensure even salting.
- Prepare the Kimchi Paste:
- In a large bowl, combine minced garlic, minced ginger, chopped green onions, julienned daikons, fish sauce (or soy sauce), Korean chili flakes (gochugaru), and sugar.
- If using, add the optional ingredients: salted shrimp (saeujeot) for traditional flavor or glutinous rice powder for added thickness.
- Mix Kimchi Paste with Cabbage:
- Drain the cabbage from the brine and squeeze out excess water.
- Put on food-safe gloves to protect your hands from the spicy ingredients.
- Add the cabbage to the kimchi paste and thoroughly coat each piece with the mixture.
- Pack and Store:
- Once the cabbage is well-coated with the paste, pack the kimchi tightly into clean, airtight containers or fermentation crocks. Leave some space at the top to allow for fermentation gases.
- Close the containers and store them at room temperature for about 1-2 days to kickstart the fermentation process.
- Fermentation:
- After 1-2 days, check the kimchi. It should have started fermenting and may have produced bubbles. Taste a small portion to see if it’s reached the desired level of fermentation.
- If it’s ready, transfer the containers to the refrigerator to slow down the fermentation process. Kimchi can be enjoyed immediately but tastes better as it continues to ferment in the fridge.
- Serving Suggestions:
- Serve the kimchi as a flavorful side dish with any meal.
- You can also use it as an ingredient in various dishes like kimchi fried rice, kimchi pancakes (kimchijeon), or kimchi stew (kimchi jjigae).
Note: This kimchi recipe is designed for a large batch suitable for a restaurant. The quantities of ingredients can be adjusted based on the desired yield and spice level. Remember that kimchi continues to develop flavor over time, so taste it periodically during the fermentation process to find your preferred level of tanginess and spiciness.
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