Kimchi is a traditional dish widely made in Korea using fermented napa cabbage. This versatile Korean dish is a must as it is often used in other recipes. Smart Recipes, Asian Recipes, Vegetables,Seafood Recipes Vegetables,Seafood Asian

Basic Napa Cabbage Kimchi

Basic Napa Cabbage Kimchi Recipe | PT15M Serves 6 Ingredients: 2 Pounds Napa Cabbage 0.5 Cup Kosher Salt 0.5 Pound Daikon Radish 2 Large Bunch Of Scallions 0.33 Cup Korean Red Pepper Powder 0.25 Cup Fish Sauce 0.25 Cup Fresh Ginger 4 Cloves Garlic 2 Teaspoons Korean Salted Shrimp 1.5 Teaspoons Granulated Sugar Cut the cabbage in half lengthwise. Discard the root end and cut into 2-inch pieces crosswise. In a large bowl, place cabbage pieces and salt and with your hands mix until coated completely. Add enough water to just cover the cabbage. With a plastic wrap, cover the bowl and set aside at room temperature for at least 12 - 24 hours. Drain and rinse very well under cold water. Squeeze out the excess water. Set cabbage aside. In another large bowl, add remaining ingredients and stir until well combined. Add cabbage and with your hands, mix until well combined. Place cabbage mixture into a large jar and press to pack tightly. Seal the jar tightly and place in a cool, dark place for at least 24 hours. Open the jar to release the gases from the jar. Reseal jar tightly and refrigerate for at least 48 hours before serving. Upon opening, the kimchi is fresh for up to a month.



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