Basic Napa Cabbage Kimchi (Kimchee)

Name: Basic Napa Cabbage Kimchi (Kimchee)
Prep time: 3 d 12 h 25 min
Cook time: 3 d 12 h 25 min
Total time: 3 d 12 h 25 min
Yield: 3
Cuisine: Korean, Asian
Ingredients: 227 grams daikon radish, peeled and cut into 2-inch matchsticks; 59 milliliters fish sauce; 59 milliliters peeled and minced fresh ginger (from about a 2-ounce piece); 1 Tbsp minced garlic cloves (from 6 to 8 medium cloves); 2 teaspoons granulated sugar; 118 milliliters kosher salt; 907 grams napa cabbage; 79 milliliters Korean red pepper powder; 4 mediums scallions, ends trimmed, cut into 1-inch pieces (use all parts); 2 teaspoons Korean salted shrimp, minced; 3 liters About cold water, plus more as needed

Basic Nap This recipe is typical of Korean cuisine. A mixture of korean pepper powder, water, korean shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 84 hours and 25 minutes.

Instructions

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end.

Ingredients you will need

Cabbage

Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated.

Ingredients you will need

Cabbage

Salt

Equipment you will use

Bowl

Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

Ingredients you will need

Cabbage

Water

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.

Ingredients you will need

Cabbage

Water

Equipment you will use

Colander

Bowl

Place the remaining ingredients in a large bowl and stir to combine.

Equipment you will use

Bowl

Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar.

Ingredients you will need

Cabbage

Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

Ingredients you will need

Kimchi

Equipment

Ingredients

Servings:

227grams

daikon radish, peeled and cut into 2-inch matchsticks 59milliliters

fish sauce 59milliliters

peeled and minced fresh ginger (from about a 2-ounce piece)1Tbsp

minced garlic cloves (from 6 to 8 medium cloves)2teaspoons

granulated sugar 118milliliters

kosher salt 907grams

napa cabbage 79milliliters

Korean red pepper powder 4mediums

scallions, ends trimmed, cut into 1-inch pieces (use all parts)2teaspoons

Korean salted shrimp, minced 3liters

About cold water, plus more as needed

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Korean. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Lubanzi Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.