Kimchi

Serves 1
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Directions

  1. 1Salt half of the Napa cabbage using a quick salt water brine.
  2. 2Salt half of the Napa cabbage using a quick salt water brine.
  3. 3Salt half of the Napa cabbage using a quick salt water brine.
  4. 4With the rest of the salt, salt each individual leaf of the Napa cabbage.
  5. 5With the rest of the salt, salt each individual leaf of the Napa cabbage.
  6. 6With the rest of the salt, salt each individual leaf of the Napa cabbage.
  7. 7Cover the salted cabbage with the outer leaves to prevent oxidation.
  8. 8Cover the salted cabbage with the outer leaves to prevent oxidation.
  9. 9Cover the salted cabbage with the outer leaves to prevent oxidation.
  10. 10Add the rest of the salt water and let the cabbage sit for 12 hours.
  11. 11Add the rest of the salt water and let the cabbage sit for 12 hours.
  12. 12Add the rest of the salt water and let the cabbage sit for 12 hours.
  13. 13After 12 hours, let the cabbage strain for about 4 hours.
  14. 14After 12 hours, let the cabbage strain for about 4 hours.
  15. 15After 12 hours, let the cabbage strain for about 4 hours.
  16. 16Combine Dashi-ma, deppori, peppa, onion, Korean radish, dry shitake, dry jujube, and yuk-su (stock).
  17. 17Combine Dashi-ma, deppori, peppa, onion, Korean radish, dry shitake, dry jujube, and yuk-su (stock).
  18. 18Combine Dashi-ma, deppori, peppa, onion, Korean radish, dry shitake, dry jujube, and yuk-su (stock).
  19. 19Add rice and bean paste, anchovy sauce, blended shrimp paste, gochugaru, sugar, garlic, and ginger syrup to the mixture and mix.
  20. 20Add rice and bean paste, anchovy sauce, blended shrimp paste, gochugaru, sugar, garlic, and ginger syrup to the mixture and mix.
  21. 21Add rice and bean paste, anchovy sauce, blended shrimp paste, gochugaru, sugar, garlic, and ginger syrup to the mixture and mix.
  22. 22Add radish, mustard greens, green onion, and blended oysters to the paste.
  23. 23Add radish, mustard greens, green onion, and blended oysters to the paste.
  24. 24Add radish, mustard greens, green onion, and blended oysters to the paste.
  25. 25Marinate each individual leaf of the cabbage with the prepared paste.
  26. 26Marinate each individual leaf of the cabbage with the prepared paste.
  27. 27Marinate each individual leaf of the cabbage with the prepared paste.
  28. 28Fold and roll the marinated cabbage in the outer leaf.
  29. 29Fold and roll the marinated cabbage in the outer leaf.
  30. 30Fold and roll the marinated cabbage in the outer leaf.
  31. 31Cover with the outer leaves to prevent spoilage while it ferments, ensuring as much air as possible is removed.
  32. 32Cover with the outer leaves to prevent spoilage while it ferments, ensuring as much air as possible is removed.
  33. 33Cover with the outer leaves to prevent spoilage while it ferments, ensuring as much air as possible is removed.
  34. 34Let the kimchi ferment for one month.
  35. 35Let the kimchi ferment for one month.
  36. 36Let the kimchi ferment for one month.

Ingredients

  • Napa cabbage
  • Napa cabbage
  • Napa cabbage
  • 10-year aged salt
  • 10-year aged salt
  • 10-year aged salt
  • Dashi-ma
  • Dashi-ma
  • Dashi-ma
  • deppori
  • deppori
  • deppori
  • peppa
  • peppa
  • peppa
  • onion
  • onion
  • onion
  • Korean radish
  • Korean radish
  • Korean radish
  • dry shitake
  • dry shitake
  • dry shitake
  • dry jujube
  • dry jujube
  • dry jujube
  • yuk-su (stock)
  • yuk-su (stock)
  • yuk-su (stock)
  • rice and bean paste
  • rice and bean paste
  • rice and bean paste
  • anchovy sauce
  • anchovy sauce
  • anchovy sauce
  • blended shrimp paste
  • blended shrimp paste
  • blended shrimp paste
  • gochugaru
  • gochugaru
  • gochugaru
  • sugar
  • sugar
  • sugar
  • garlic
  • garlic
  • garlic
  • ginger syrup
  • ginger syrup
  • ginger syrup
  • radish
  • radish
  • radish
  • mustard greens
  • mustard greens
  • mustard greens
  • green onion
  • green onion
  • green onion
  • blended oysters
  • blended oysters
  • blended oysters

Tips

  • Cover with outer leaves to prevent oxidation during salting.
  • Cover with outer leaves to prevent spoilage during fermentation.
  • Get out as much air as possible before fermentation.