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napa cabbage kimchi
(from the momofuku cookbook)
makes 1 to 1 ½ quarts
ingredients :
- 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
- 2 tablespoons kosher or coarse sea salt
- ½ cup plus 2 tablespoons sugar
- 20 garlic cloves, minced
- 20 slices peeled fresh ginger, minced
- ½ cup kochukaru (Korean chile powder)
- ¼ cup fish sauce
- ¼ cup usukuchi (light soy sauce)
- 2 teaspoons jarred salted shrimp
- ½ cup 1-inch pieces scallions (greens and whites)
- ½ cup julienned carrots
directions :
- cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
- combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1⁄2 cup sugar in a large bowl. if it is very thick, add water 1⁄3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. stir in the scallions and carrots.
- drain the cabbage and add it to the brine. cover and refrigerate. though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
(from the momofuku cookbook)
makes 1 to 1 ½ quarts
ingredients :
- 1 small to medium head Napa cabbage, discolored or loose outer leaves discarded
- 2 tablespoons kosher or coarse sea salt
- ½ cup plus 2 tablespoons sugar
- 20 garlic cloves, minced
- 20 slices peeled fresh ginger, minced
- ½ cup kochukaru (Korean chile powder)
- ¼ cup fish sauce
- ¼ cup usukuchi (light soy sauce)
- 2 teaspoons jarred salted shrimp
- ½ cup 1-inch pieces scallions (greens and whites)
- ½ cup julienned carrots
directions :
- cut the cabbage lengthwise in half, then cut the halves crosswise into 1-inch-wide pieces. toss the cabbage with the salt and 2 tablespoons of the sugar in a bowl. Let sit overnight in the refrigerator.
- combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp, and remaining 1⁄2 cup sugar in a large bowl. if it is very thick, add water 1⁄3 cup at a time until the brine is just thicker than a creamy salad dressing but no longer a sludge. stir in the scallions and carrots.
- drain the cabbage and add it to the brine. cover and refrigerate. though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks. It will still be good for another couple weeks after that, though it will grow incrementally stronger and funkier.
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