Napa Cabbage Kimchi (Baekju gimchi) Recipe hannaone

Name: Napa Cabbage Kimchi (Baekju gimchi) Recipe hannaone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 head napa cabbage (approximately 2 lbs); 1/2 cup salt (for brine); 1/4 small Daikon radish; 8 spring or green onions; 1 tablespoon finely ground red chili powder; 3 tablespoon coarse ground red chili pepper; 8 cloves garlic, peeled; 1/2 small nashi pear; 2 ounces fresh ginger, peeled; 1 tablespoon shrimp or anchovy paste (If you do not like the somewhat fishy element of kimchi, you can omit this ingredient, just be sure to increase the amount of salt below by at least one tables…; 1 tablespoon sugar; 1 teaspoon salt

Servings: persons

2 head napa cabbage (approximately 2 lbs)
1/2 cup salt (for brine)
1/4 small Daikon radish
8 spring or green onions
1 tablespoon finely ground red chili powder
3 tablespoon coarse ground red chili pepper
8 cloves garlic, peeled
1/2 small nashi pear
2 ounces fresh ginger, peeled
1 tablespoon shrimp or anchovy paste (If you do not like the somewhat fishy element of kimchi, you can omit this ingredient, just be sure to increase the amount of salt below by at least one tablespoon)
1 tablespoon sugar
1 teaspoon salt

1
Shred the daikon into a strainer or colander.
2
Rinse 1 time in cold water and drain.
3
Place in a small bowl and lightly sprinkle with salt.
4
Set aside until time to mix.
5
Slice the ginger and pear into small pieces and toss in blender.
6
Add garlic cloves and just enough water to blend into a thick paste.
7
Pour blended mix into a small mixing bowl, then add all other paste ingredients and mix well.
8
Cut the green/spring onion into roughly 1 inch sections and add to paste, mixing until onion is completely covered.
9
Let stand about fifteen minutes.
10
Add the shredded Daikon to the Napa cabbage and lightly toss.
11
Add the seasoning paste and mix until well spread throughout the cabbage.
12
Place into glass mason jar(s), leaving room at the top of the jar to accommodate swelling, and refrigerate.
13
Depending on your sour level, the kimchi will be ready to serve in anywhere from one hour to several days.
14
Note: To speed the souring/fermentation you can let the kimchi sit out at room temperature for up to 24 hours, just be sure to release the pressure that will build up.
15
Kimchi will swell and create pressure during the fermentation process.
16
It is important to release pressure every so often to prevent breakage of storage container.

122

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 head napa cabbage (approximately 2 lbs), 1/2 cup salt (for brine), 1/4 small Daikon radish, 8 spring or green onions, and more.

Yes, Napa Cabbage Kimchi (Baekju gimchi) Recipe hannaone falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!