Napa Cabbage Kim Chee

Authentic Napa Cabbage Kim Chee Recipe from Korea

Region / culture: Korea | Preparation time: 4 hours | Servings: 6

Introduction

Napa Cabbage Kim Chee is a traditional Korean dish that is known for its spicy and tangy flavors. This fermented cabbage dish is not only delicious but also packed with probiotics that are beneficial for gut health.

History

Kimchi has been a staple in Korean cuisine for centuries. It is believed to have originated during the Three Kingdoms period in Korea, around 37 BC. Originally, kimchi was made with just cabbage and radishes, but over time, different variations of kimchi have been developed, including Napa Cabbage Kim Chee.

Ingredients

0.5 - 1 cup pickling salt
1 head nappa cabbage
1 daikon radish (one third to one half the size of the cabbage)
1 head of garlic, minced
1 - 2 tbsp ginger, minced
2 - 8 tbsp Korean red pepper flakes, or fresh hot red pepper to taste, or a combination.
2 ea green onions, julienned
1 tbsp sugar

Equipment

A new pair of latex gloves is handy for handling hot pepper mixture.
A large bowl for soaking the cabbage in brine solution.
Large glass containers to put the finished kim chee into.
Especially handy for large batches is a food processor and/or a contraption for shredding vegetables into julienne strips.

How to prepare

First, salt the cabbage in a brine solution. Cut the cabbage in half lengthwise, then cut it lengthwise again to form quarter cabbage chunks.
Mix salt with enough water to cover all the cabbage in a large bowl.
Soak the cabbage in the brine solution, ensuring that all parts are submerged. If not, restack the cabbage halfway through the soaking process, moving bottom chunks to the top and vice versa.
Leave the cabbage to wilt in the brine solution for 2-4 hours. At the end of this time, the cabbage should be supple, limp, and salty in taste. (Optional: Lightly salt each stalk of each leaf, which is thicker than the leafy part, to ensure even seasoning. Rub pickling salt sparsely on each stalk midway through the soaking when the leaves are manageable wilted.)
Reserve some of the brine solution. Rinse the cabbage, then cut it into bite-size pieces about an inch and a half long. Drain the cabbage and discard the center core.
Meanwhile, prepare the daikon radish and the pepper sauce/paste.
Shred the daikon into julienne strips. Add red pepper flakes, red pepper, minced garlic, minced ginger, julienned green onion, salt to taste (1 tbsp), and sugar to the daikon. Toss the mixture, being cautious of the hot pepper (gloves may be helpful).
Thoroughly mix the pepper mixture with the cabbage by tossing. Check for salt, red pepper, and overall seasoning, and adjust if necessary. Pack the mixture into glass jars, ensuring there is a liquid sauce in the jar (more will form as it sits).
It is important that the mixture is in a sauce. If more liquid is needed, use reserved brine to rinse the final mixing bowl and add it to the jars, ensuring all cabbage pieces are just submerged in liquid. You can keep a jar outside for a day to expedite the ripening process, or store tightly capped in the refrigerator.
The taste of the kimchi will change as it ripens. Initially, it will be like a salad and then ferment to become more sour. Kimchi complements meals served with rice and is a Korean staple. It can also be fried with butter or sesame oil, or stir-fried with pork and tofu.

Variations

Add carrots or cucumbers for extra crunch.
Use different types of peppers for varying levels of spiciness.
Experiment with different seasonings like soy sauce or fish sauce.

Cooking Tips & Tricks

Make sure to wear gloves when handling the Korean red pepper to avoid irritation.

- Allow the cabbage to wilt in the brine solution for at least 2-4 hours to ensure it is properly seasoned.

- Adjust the seasoning of the kimchi mixture to suit your taste preferences.

- Store the kimchi in glass jars in the refrigerator to allow it to ferment and develop its flavors.

Serving Suggestions

Napa Cabbage Kim Chee can be served as a side dish with rice or as a topping for tacos, sandwiches, or salads.

Cooking Techniques

Fermenting the kimchi in glass jars in the refrigerator allows the flavors to develop over time.

Ingredient Substitutions

If Korean red pepper is not available, you can use regular red pepper flakes or chili powder as a substitute.

Make Ahead Tips

Napa Cabbage Kim Chee can be made ahead of time and stored in the refrigerator for up to a month.

Presentation Ideas

Serve Napa Cabbage Kim Chee in a small bowl garnished with sesame seeds and sliced green onions for a beautiful presentation.

Pairing Recommendations

Napa Cabbage Kim Chee pairs well with grilled meats, rice dishes, and noodle soups.

Storage and Reheating Instructions

Store Napa Cabbage Kim Chee in glass jars in the refrigerator. It can be eaten cold or heated up in a stir-fry.

Nutrition Information

Calories per serving

A serving of Napa Cabbage Kim Chee typically contains around 30-50 calories.

Carbohydrates

Napa Cabbage Kim Chee is low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

Napa Cabbage Kim Chee is low in fats, making it a healthy and light dish.

Proteins

Napa Cabbage Kim Chee is not a significant source of protein.

Vitamins and minerals

Napa Cabbage Kim Chee is rich in vitamins A and C, as well as minerals like calcium and iron.

Alergens

Napa Cabbage Kim Chee may contain allergens such as garlic and ginger. It is important to check for any allergies before consuming.

Summary

Napa Cabbage Kim Chee is a low-calorie, low-carb dish that is rich in vitamins and minerals. It is a healthy and flavorful addition to any meal.

Summary

Napa Cabbage Kim Chee is a delicious and healthy Korean dish that is easy to make at home. With its tangy and spicy flavors, it is sure to be a hit at any meal.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I had always been a fan of Korean cuisine, and the thought of making my own Napa Cabbage Kim Chee was exciting. I had acquired the recipe from a dear friend who had learned how to make it during her travels in Korea. She had described the process to me in great detail, and I was eager to try it out for myself.

I gathered all the necessary ingredients - Napa cabbage, Korean red pepper flakes, garlic, ginger, fish sauce, and green onions. I washed and chopped the cabbage, then soaked it in a brine of salt water for several hours. This step was crucial, as it would help to soften the cabbage and bring out its natural sweetness.

While the cabbage was soaking, I prepared the seasoning paste. I minced the garlic and ginger, then mixed them with the red pepper flakes, fish sauce, and a bit of sugar. The aroma of the garlic and ginger filled my kitchen, making my mouth water in anticipation.

Once the cabbage had finished soaking, I rinsed it thoroughly and squeezed out any excess water. I then mixed the cabbage with the seasoning paste, making sure to coat each leaf evenly. I layered the cabbage in a large glass jar, pressing it down firmly to remove any air pockets. This would help to ensure that the kim chee would ferment properly.

I covered the jar with a clean cloth and let it sit at room temperature for several days. During this time, the natural bacteria on the cabbage would begin to ferment the vegetables, creating that tangy, sour flavor that is characteristic of kim chee. I checked on the jar daily, pressing down on the cabbage to release any gas that had built up during fermentation.

After a week had passed, I opened the jar to reveal my finished Napa Cabbage Kim Chee. The cabbage had taken on a vibrant red color, and the aroma was intoxicating. I scooped out a spoonful and took a bite, savoring the complex flavors of the garlic, ginger, and red pepper flakes.

I was thrilled with how my first attempt at making kim chee had turned out. The tangy, spicy flavors were just as I had remembered from my favorite Korean restaurants. I knew that this recipe would become a staple in my cooking repertoire, and I couldn't wait to share it with my family and friends.

Over the years, I have continued to perfect my Napa Cabbage Kim Chee recipe. I have experimented with different variations, adding daikon radish, carrots, and even pears to create unique flavor profiles. Each batch is a labor of love, requiring patience and attention to detail. But the end result is always worth it - a delicious, homemade kim chee that rivals any store-bought version.

I am grateful to my friend for sharing this recipe with me, and for inspiring me to delve into the world of Korean cuisine. Cooking has always been a passion of mine, and I am constantly seeking out new recipes and techniques to expand my culinary skills. Napa Cabbage Kim Chee will always hold a special place in my heart, as it represents the joy of learning, experimenting, and sharing delicious food with those I love.