Napa Cabbage Kimchi

Aka Paechu Kimchi

Preparation info
  • Fills a

    1.5 Litre

    Container
    • Difficulty

      Easy

Appears in

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

Method

  1. 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.
  2. 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