Serves 1
Directions
- 1Salt half of the Napa cabbage using a quick salt water brine.
- 2With the rest of the salt, salt each individual leaf of the Napa cabbage.
- 3Cover the salted cabbage with the outer leaves to prevent oxidation.
- 4Add the rest of the salt water and let the cabbage sit for 12 hours.
- 5After 12 hours, let the cabbage strain for about 4 hours.
- 6Combine Dashi-ma, deppori, peppa, onion, Korean radish, dry shitake, dry jujube, and yuk-su (stock).
- 7Add rice and bean paste, anchovy sauce, blended shrimp paste, gochugaru, sugar, garlic, and ginger syrup to the mixture and mix.
- 8Add radish, mustard greens, green onion, and blended oysters to the paste.
- 9Marinate each individual leaf of the cabbage with the prepared paste.
- 10Fold and roll the marinated cabbage in the outer leaf.
- 11Cover with the outer leaves to prevent spoilage while it ferments, ensuring as much air as possible is removed.
- 12Let the kimchi ferment for one month.
Ingredients
- Napa cabbage
- 10-year aged salt
- Dashi-ma
- deppori
- peppa
- onion
- Korean radish
- dry shitake
- dry jujube
- yuk-su (stock)
- rice and bean paste
- anchovy sauce
- blended shrimp paste
- gochugaru
- sugar
- garlic
- ginger syrup
- radish
- mustard greens
- green onion
- 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.
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