Napa Cabbage Korean Kimchi Recipe – 통배추김치
Napa Cabbage or the Chinese cabbage as it is called here in Chennai. Napa Cabbage is the best choice to make your “Mak Kim Chi” of all the many hundreds of varieties of Kimchi recipes.
Fermented food has been a tradition in a lot of cultures and they certainly do have a great health benefit. You can find a fermented food name in almost every Alphabet of the English language and every society has its own twist.
The clever use of “lacto fermentation” (natural bacteria feeding on the sugar and starch, thus creating lactic acid) to preserve “seasonal vegetables or fruits” in some cultures yield a great amount of beneficial enzymes like – Omega 3 fatty acids, vitamin-b, and probiotics.
It’s saddening fact that the global consumption of fermented food is declining, though it has abundant health benefits due to the western diet culture and fast foods. For me the fermented food are themselves a great fast food!!
- Napa or Chinese cabbage
- Sea Salt
- Fresh grated garlic paste
- Fresh grated ginger
- Gochugaru – Korean Chili flakes
- Pinch of white sugar
- Scallions – a bunch, cut into 1 inch pieces
- Bulb radish – Korean radish – cut into fingers length sticks.
- Carrot – cut into finger length sticks.
- 1 medium sized onion minced
- ¼ cup fish sauce
- ⅛ cup salted shrimp (with the brine water)
Available at AmmaNaana
- Napa Cabbage
- Korean Chili Flakes
- Fish Sauce
- Salted Shrimp
Rinsing the cabbage in salt water after separating them or chopping them is essential as this kills the harmful bacteria.
1. Cut and salt the cabbage
Cut the cabbage base bulb a little, and slice the Chinese cabbage lengthwise. You can keep the long slit cabbage as such, or cut it into small pieces for easier serving. rub fresh sea salt from your salt grinder to the cabbage and run it through clean water.
2. Drain and dry
Rinse thoroughly and let the water drop off, keep the bowl to prepare the recipe clean and dry, use a paper towel.
3. Make the Paste
Mix together, ginger, garlic, onion pastes, sugar, and the sauces, add the chili flakes to your liking and mix it well to make a paste consistency.
4. Mix the Paste
Now spread this paste to the cabbage leafs one by one, or if you had cut them into pieces, spread and mix in a bowl. Add the cut sticks of carrot and scallion and mix thoroughly to make sure the paste is applied to all the vegetables.
5. Preserve It
- The water in the sauce would be enough to cover the vegetables, but optionally you could use 3 tablespoons of water.
- Pack them in a pickle jar, leave some air space, and tighten the lid.
- Leaving it for a couple of weeks is the trick for best Kim Chi.
- Work the vegetables to submerge in the brine every day with a dry wooden spoon. Small fermentation bubbles would appear and ooze out, keep the jar clean by wiping the jar dry on the outside.
- Leave a cotton cloth to the bottom of the jar to save you some nasty work later.