Napa Cabbage Kimchi

Name: Napa Cabbage Kimchi
Yield: Fills a 1.5-Litre Container
Cuisine: Chinese
Ingredients: 4 tablespoons usukuchi (light soy sauce); 50 g spring onions (greens and whites), cut into 2.5cm pieces; 100 g plus 2 tablespoons sugar; 20 garlic cloves, very finely chopped; 1 small to medium head Napa cabbage, discoloured or loose outer leaves discarded; 2 teaspoons jarred salted shrimp; 20 slices peeled fresh ginger, very finely chopped; 48 g kochukaru (Korean chilli flakes); 4 tablespoons fish sauce; 2 tablespoons coarse sea salt; 75 g carrots, julienned

Aka Paechu Kimchi

Preparation info

Fills a
1.5 Litre
Container

Difficulty
Easy

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

This is the kimchi we use most often in our cooking and in our restaurants.

Ingredients

1 small to medium head Napa cabbage, discoloured or loose outer leaves discarded
2 tablespoons coarse sea salt
100

Americas
Asia
United States
Japan
China
Korea
Preserve
Pescatarian
New York

Method

Cut the cabbage lengthways in half, then cut the halves crossways into 2.5cm-wide pieces. Toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let it sit overnight in the refrigerator.
Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp and remaining 50g sugar in a large bowl. If it is very thick, add water 2½ tablespoons at