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Korean Classic Cabbage Kimchi – This side dish of fermented vegetables continues to be an essential part of any Korean meal. Early kimchi dishes were relatively mild, spiced with fermented anchovies, ginger, garlic, and green onions. Koreans still use these ingredients today, but the spice most closely associated with modern kimchi is red pepper powder.

 

Born from the need to preserve vegetables throughout the country’s long and bitter winter months, this fermented pickled cabbage is a mandatory presence on every Korean table. Its high vitamin content and tart, slightly sour and spicy flavor is now winning many converts abroad.

 

Korea boasts more than two hundred types of kimchi, all rich in vitamins, minerals, and proteins created by the lactic acid fermentation of cabbage, radish, and other vegetables and seafood.

 

Preparation time: 1 day
Serves 4-6

 

Korean Classic Cabbage Kimchi Ingredients:

• 1 large Chinese cabbage (about 1 1/2 kg / 3 1/2 lbs)
• 3 liters (12 cups) water
• 250 g (1 cup) sea salt or coarse salt

Stuffing

• 1 daikon radish (about 500 g/1 lb), peeled and cut into thin strips
• 5 tablespoons Korean chili powder (gochu-garu), or to taste
• 10 cloves garlic, minced
• 4 tablespoons minced fresh ginger root
• 250 ml (1 cup) fish sauce 1 onion, finely grated 1 bunch (100 g/3oz)
• Chinese chives, cut into lengths

Korean Classic Cabbage Kimchi Preparation Instructions:

• Remove the outer leaves of the cabbage and halve it lengthwise. Rub a handful of the salt between all the leaves. Set aside.

• Combine the water and remaining salt in a large pot and stir until the salt is dissolved.
  

• Soak the cabbage in the salt water for about 3-6 hours.
  

• Drain and briefly rinse the cabbage with water, allowing it to retain some of the salt water.

• Prepare the Stuffing by combining the daikon radish and chili powder in a large bowl and mixing well.
  

• Add all the other ingredients and stir until well blended.

• Separate the leaves of the cabbage halves again and spread some of the Stuffing between each, making sure that all the leaves are well coated on both sides.

• Place the stuffed cabbage halves in an airtight container and allow them to sit at room temperature for at least 12 hours before serving or storing in the refrigerator. The kimchi will keep for 2-3 weeks.

Tags: vege

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