Recipe: Napa Cabbage Kimchi


Learn how to make kimchi with chef Edward Lee and Audrina Patridge as they make their way around South Korea on an all-new episode of 1st Look this Saturday after Saturday Night Live on NBC.

Napa Cabbage Kimchi
Makes one tightly packed gallon jar

1 large Napa cabbage, about 4 to 5 pounds
1 ½ gallon water
1 cup kosher salt

3 cups water
¾ cup sweet rice flour
¼ cup sugar

1 cup chopped onions
2 ½ cups chili flakes
10 ounces grated daikon radish
4 ounces grated ginger
6 cloves of chopped garlic
1/3 cup fish sauce

2 cups chopped scallions

1. First slice the cabbage lengthwise into quarters. Core out the heart. Fit the cabbage into a large container and add the water and salt. Leave at room temperature for 2 hours. Drain and rinse the cabbage. Roughly chop the cabbage into about 2-inch portions following the length of the cabbage. Transfer to a large mixing bowl.

2. To make the kim-chi paste, combine the water, sweet rice flour and sugar in a pot and bring to a simmer. Stir constantly until the mixture thickens approximately 1 to 2 minutes. Allow it to cool while making the guts.

3. To make the guts, add the onions, chili flakes, radish, ginger, garlic and fish sauce into a food processor and puree on high until well combined.

4. Fold the guts into the cooled paste. Add the chopped scallions. Wearing clean gloves, mix this thoroughly into the cabbage Transfer to a clean glass jar or an air-tight plastic container with a tight fitting lid.

5. Leave this container out at room temperature for 24 hours. Then store in the refrigerator. It will be ready to eat in about 4 to 5 days but will keep for another 2 weeks.

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