Napa Kimchee Recipe

These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.

1. 01

   Salt the Cabbage

   Cut the 6 lbs napa cabbage lengthwise into quarters, then chop crosswise into 2-inch pieces. Place the cabbage in a very large bowl, sprinkle with the 1/4 cup korean pickling salt, and toss thoroughly to coat. Let it sit for 40 minutes, tossing every 10 minutes, until the cabbage has softened and released liquid.

   Drain the cabbage, then rinse it under cold running water several times to remove excess salt. Squeeze out as much water as possible.

   40 min
2. 02

   Prep Aromatics and Vegetables

   While the cabbage is salting, prepare the remaining ingredients. Peel and grate the 2 Tbsps ginger root. Thinly slice the 8 scallions into 1-inch pieces. Julienne the 1 1/2 cups carrots into thin matchsticks. Finely chop the 2 Tbsps candied ginger.

   5 min
3. 03

   Make the Kimchee Paste

   In a separate large bowl, combine the grated ginger root, chopped candied ginger, sliced scallions, julienned carrots, 1/2 cup korean red-pepper flakes, 1 Tbsp salt, and 2 tsps sugar. Mix all the ingredients thoroughly until a thick, uniform paste forms.

   4 min
4. 04

   Combine and Pack

   Add the well-drained napa cabbage to the bowl with the kimchee paste. Using gloved hands, thoroughly massage the paste into every piece of cabbage, ensuring it is evenly coated. Pack the kimchee tightly into clean jars or an airtight container, pressing down to remove air pockets. Leave about an inch of headspace at the top.

   5 min