Napa Cabbage Kimchi
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The Martha Stewart Show, January Winter 2009
- Yield Makes 1 to 1 1/2 quarts
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Ingredients
- 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
- 2 tablespoons coarse salt
- 1/2 cup plus 2 tablespoons sugar
- 20 cloves garlic, minced
- 20 slices peeled fresh ginger, minced
- 1/2 cup kochukaru (Korean chile powder)
- 1/4 cup fish sauce
- 1/2 cup usukuchi (light soy sauce)
- 2 teaspoons jarred salted shrimp
- 1/2 cup (1-inch) scallion pieces
- 1/2 cup julienned carrots
Directions
- Halve cabbage lengthwise. Cut halves crosswise into 1-inch-wide pieces. In a large bowl, toss cabbage with salt and 2 tablespoons sugar. Transfer to refrigerator and let stand overnight.
- In a large bowl, combine garlic, ginger, kochukaru, fish sauce, usukuchi, shrimp, and remaining 1/2 cup sugar. If mixture is very thick, add water, 1/3 cup at a time, until consistency is just thicker than a creamy salad dressing. Stir in scallions and carrots.
- Drain cabbage and add to bowl with garlic mixture. Cover and transfer to refrigerator for at least 24 hours. It is best when kept refrigerated for 2 weeks but will keep refrigerated for up to 1 month.
I assume in the first step the napa cabbage is supposed to be submerged in water with the sugar and salt? It doesn't say water, but all other recipes I have seen suggest water.
I am a Korean female living in Italy. Some ingredients' dosage seems not correct. And I have never put carrot and soy sauce for napa cabbage Kimchi.... For ginger, I used to smashing it, instead of peeling.