Chinese Cabbage Kimchi

Name: Chinese Cabbage Kimchi
Yield: Makes about 4 cups
Cuisine: Korea
Ingredients: 1 Chinese (Napa) cabbage (about 3½ lbs/1½ kg); 1 cup (250 g) sea salt; 10 cloves garlic, peeled 1 in (3 cm) fresh ginger root, peeled and sliced; 10 cloves garlic, peeled 1 in (3 cm) fresh ginger root, peeled and sliced; ½ onion, peeled and sliced; 3–4 red chili peppers, deseeded; 1 medium daikon radish (10 oz/300 g), peeled and sliced into match-sticks; 1–2 green onions, cut into short lengths; 6–8 Korean watercress stems (minari), cut into short lengths; 4 tablespoons fermented shrimp or fish sauce; 4 tablespoons fermented shrimp or fish sauce; 4 tablespoons fermented anchovies; 4–5 tablespoons Korean chili powder; 2 tablespoons sticky (glutinous) rice powder dissolved in ¾ cup (185 ml) water; 2 tablespoons sticky (glutinous) rice powder dissolved in ¾ cup (185 ml) water; 2 tablespoons sticky (glutinous) rice powder dissolved in ¾ cup (185 ml) water; 2 tablespoons sugar (optional)

Baechu Kimchi

Preparation info

Makes about
4
cups

Appears in

Korean Cooking Made Easy

By Soon Young Chung

Published 2007

About

Ingredients

1 Chinese (Napa) cabbage (about 3½ lbs/1½ kg)
1 cup (

Korea
Fish course
Gluten-free
Pescatarian

Method

Remove and discard the outer leaves of the cabbage, and halve it lengthwise. Combine the salt and water in a large container and stir until the salt is dissolved. Soak the cabbage halves in the salt water for 3–4 hours with a weight on top of the leaves to k